Potato pancakes with apple and cinnamon

Name: Potato pancakes with apple and cinnamon
Cook time: 45 min
Total time: 45 min
Yield: 4
Ingredients: 1 pack of (1 l content) Vanilla ice cream (1 small ice cream scoop=25 g); 30 g flaked almonds; 3 (approx. 500 g) Apples; 3 TABLESPOONS Sugar; 3-4 Tbsp Lemon juice; 600 g Potatoes; 1 egg (size M); 1 TABLESPOON Flour; 7-10 Tbsp Salt; 30 g clarified butter; 1 TEASPOON with cinnamon; 1 TABLESPOON Icing sugar; 7-10 Tbsp Mint; 7-10 Tbsp Oil

AUTHOR
Zackary Austin

DIFFICULTY
easy

RATING

COOK TIME
45 mins

TOTAL TIME
45 mins

Ingredients

Servings: 4

1 pack of (1 l content) Vanilla ice cream (1 small ice cream scoop=25 g)
30 g flaked almonds
3 (approx. 500 g) Apples
3 TABLESPOONS Sugar
3-4 Tbsp Lemon juice
600 g Potatoes
1 egg (size M)
1 TABLESPOON Flour
7-10 Tbsp Salt
30 g clarified butter
1 TEASPOON with cinnamon
1 TABLESPOON Icing sugar
7-10 Tbsp Mint
7-10 Tbsp Oil

Directions

1
Let vanilla ice cream thaw a little and form 12 small ice cream scoops with a small ice cream scoop former. Put them on a plate covered with oil and freeze again. Roast the almonds in a pan without fat and let them cool down.
2
Wash 2 apples and cut into slices or thin slices. Bring the sugar, lemon juice and 50 ml water to the boil and stew the apples in it. Set aside. Wash and peel the potatoes and the remaining apples.
3
Halve the apple and cut out the core. Grate apple and potatoes finely. Add egg and flour and season with salt. Heat some clarified butter in a frying pan and bake 12 golden brown potato pancakes one after the other
4
Serve with ice and apple slices or slices on plates. Sprinkle with almonds, cinnamon and icing sugar and serve immediately decorated with mint.