Rhenish Potato Pancakes

Name: Rhenish Potato Pancakes
Cook time: 50 min
Total time: 50 min
Yield: 4
Ingredients: 1 kg Apples; 200 ml clear apple juice; 40 ml fresh squeezed lemon juice; 1 package Vanillin sugar; 50 g Sugar; 1 Onion; 1.5 kg Potatoes (waxy); 3 Eggs (size M); 7-10 Tbsp Salt; 60 g Flour; 50 g clarified butter; 7-10 Tbsp Mint

AUTHOR
Bo Carpenter

DIFFICULTY
easy

RATING

COOK TIME
50 mins

TOTAL TIME
50 mins

Ingredients

Servings: 4

1 kg Apples
200 ml clear apple juice
40 ml fresh squeezed lemon juice
1 package Vanillin sugar
50 g Sugar
1 Onion
1.5 kg Potatoes (waxy)
3 Eggs (size M)
7-10 Tbsp Salt
60 g Flour
50 g clarified butter
7-10 Tbsp Mint

Directions

1
For the applesauce, wash, peel, core and dice apples. Put apple juice, lemon juice, vanilla sugar, sugar and apples in a pot, bring to the boil and simmer at low heat (depending on the type of apple) for 10-15 minutes, stirring several times.
2
In the meantime peel and finely grate the onion. Wash, peel and coarsely grate the potatoes thoroughly. Mix onion, potatoes, eggs, salt and flour. Heat some clarified butter in a large pan.
3
From the potato mixture, place 3 buffers in the hot fat with a tablespoon and fry over medium heat for 2-3 minutes on each side. Remove from the pan and keep warm. Process remaining lard and potato dough in the same way.
4
Serve potato pancakes with apple sauce. Garnish with mint to taste. Serve with sugar beet syrup.