Apple fritters with vanilla sauce

Ingredients for 2 servings:

• 250 g jacket potatoes, floury
• 75 g potato flour
• 75 g spelt flour type 630
• 1 egg yolk
• 1 pinch of salt
• 1 apple
• 30 g raw cane sugar
• 1 tsp vanilla paste
• 1 piece(s) butter
• 10 g potato flour
• e.g. butter, melted
• n. B. raw cane sugar
• n. B. vanilla sauce

Instructions

Working time approx. 40 minutes; Cooking/baking time approx. 30 minutes; Total time approx. 1 hour 10 minutes

Peel the potatoes from yesterday’s jacket potatoes and grate them very finely. Knead them with flour, potato flour, egg yolk, and salt to form a smooth dough. If the dough is too wet, add a little more flour; if it’s too dry, knead in a few drops of water. Roll out the dough thinly on a baking sheet or lightly floured surface and cut out the shapes using a ravioli cutter. Quarter the apple, remove the core, and cut the apple quarters, peeled, into small cubes. Bring these to a boil with sugar and vanilla paste without adding any water. Once some juice has been released, add the butter and the potato flour emulsified in a little water and thicken the filling. Place some of the apple filling on half of the cut-out dough pieces, cover with a second dough piece, and press down the edges. Preheat the oven to 180°C fan/convection oven. Place the apple fritters on a greased or paper-lined baking sheet, brush with a little melted butter, and sprinkle with a little raw cane sugar. Then bake in the preheated oven for about 30 minutes, brushing with butter again during the baking time. Serve with the vanilla sauce.