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- Crispy Potato Pancakes with Apple Sauce
Crispy Potato Pancakes with Apple Sauce
Ingredients
Step by step process
Apple sauce
- 1
Crispy potato pancakes start with the sauce. Make it first so it has time to cool. Peel the apples, remove the cores, and cut them into smaller cubes.
- 2
Put the apple cubes into a saucepan, add the sugar, a tablespoon of lemon juice, and two tablespoons of water. Simmer covered over low heat for about 12 minutes, until the apples soften.
- 3
Mash the soft apples with a fork or blend them into a smooth sauce. Stir in the cinnamon and let it cool. The sauce can still be lukewarm when you serve the pancakes.
Batter and frying
- 4
Peel the potatoes and grate them finely into a large bowl. Grate the onion just as finely and squeeze everything lightly so it releases the excess water, which you pour off.
- 5
Add the eggs, flour, pressed garlic, salt, and pepper to the grated mixture. Mix thoroughly so a cohesive batter forms that holds on a spoon.
- 6
Heat a layer of oil in a pan. Scoop the batter with a spoon and set it onto the pan. Flatten each into a thin cake. Fry until golden.
- 7
Fry the pancakes over medium heat for about 3 minutes per side, until they are golden and crispy. Set the finished ones on a paper towel so the excess fat soaks in.
- 8
Serve the pancakes hot, straight from the pan. Add a spoonful of the cooled sauce on top. They taste best fresh and crispy.
More tips:
Squeeze as much juice as you can from the grated potatoes. The drier the mixture, the better the pancakes fry and the less oil they soak up.
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