Apple pancakes with peppered strawberries

Ingredients for 4 servings:

• 750 g floury potatoes
• 2 apples, e.g. Boskop
• 1 vanilla pod(s), including the pulp
• 1 tsp cinnamon
• 1 lemon(s), zest
• 1 ½ orange(s), zest
• 1 egg(s)
• 1 tbsp cornstarch (e.g. Gustin)
• 40 g sugar
• 40 ml water
• 500 g strawberries, cleaned, halved
• ½ lime(s), zest
• Clarified butter
• 1 tsp pepper, green

Instructions

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

Peel and wash the potatoes and grate them into a tea towel; squeeze the water well into the tea towel. Peel, quarter, and core the apples and grate them into the potatoes. Place the batter in a bowl and season with vanilla pulp, cinnamon, lemon zest, and the zest of 1 orange. Stir in the egg and Gustin and let the batter rest for 10 minutes to allow the starch to swell. Meanwhile, boil the sugar and water until reduced to a syrupy syrup, about 5 minutes. Mix the halved strawberries with the sugar and the remaining orange zest. Stir in the lime zest and green peppercorns and marinate for 10 minutes. Heat a generous amount of clarified butter in a pan and place potato heaps in the pan. Flatten them with a tablespoon and cook for 5-7 minutes on each side until golden brown. Fry 8-10 potato pancakes one after the other and let each one drain on kitchen paper. Arrange the marinated strawberries on top of the apple pancakes and serve.