Potato pancakes with apple compote

COOK TIME
60 mins

TOTAL TIME
60 mins

Ingredients

Directions

1. 1

   For the compote, peel, quarter, core and chop apples. Caramelise the sugar in a pot at medium heat until golden brown. Deglaze with apple juice and boil up briefly. Add apples and cinnamon stick and simmer for about 10 minutes, stirring several times.

2. 2

   Coarsely mash the apple pieces with a potato masher. Leave to cool.

3. 3

   For the buffers, peel, wash and finely grate the potatoes. Peel and finely grate the onion. Add egg and so much flour that the potato dough is not too liquid. Season to taste with salt and pepper.

4. 4

   Heat the clarified butter in portions in a pan. Bake about 16 buffers one after the other. For this, put 2-3 tbsp. of potato mixture per buffer in the pan (a total of 3-4 buffers per pan) and fry on each side for 3-4 minutes until golden brown.

5. 5

   Warm the finished potato pancakes in the oven (at 50 °C). Serve the potato pancakes with the apple compote.