Potato pancakes Westphalian style

Ingredients for 4 servings:

• 1 kg apple, sour, peeled and pitted, roughly diced
• 1 tbsp butter
• 3 tbsp sugar
• 1 vanilla sugar
• 4 tbsp lemon juice
• 100 ml water or clear apple juice
• 1 ½ kg waxy potatoes, peeled, coarsely grated
• 2 eggs
• 1 ½ tbsp flour
• 75 g oat flakes, fine
• salt and pepper
• 4 tbsp clarified butter for frying
• Beet syrup, dark

Instructions

Working time approx. 20 minutes; Rest time approx. 30 minutes; Cooking/baking time approx. 20 minutes; Total time approx. 1 hour 10 minutes

with apple compote and beetroot syrup

For the compote, sauté the apple cubes in the melted butter. Sprinkle over the sugar and vanilla sugar, deglaze with water/apple juice and lemon juice, and sauté covered for about 8 minutes. Let the compote cool. For the fritters, mix coarsely grated potatoes with the eggs and oats. Season the batter generously with salt and pepper, dust with flour, and let rest, covered, for 30 minutes. Mix everything well. Heat the clarified butter in a large non-stick frying pan. Working in batches, make 3 potato pancakes from 2 tablespoons of batter each, frying in 4 batches until golden brown. Drain on kitchen paper and keep warm. Serve the fritters with the apple compote and top with sugar beet syrup, if desired.