John Myers
Potato Pancakes with Apple and Pear Compote
The perfect potato pancakes with apple and pear compote recipe with a picture and simple step-by-step instructions.
- 300 g Apples
- 300 g Pears
- 2 tbsp Lemon juice
- 0,5 tbsp Sugar
- 500 g Waxy potatoes
- 1 Egg
- 2 tbsp Oatmeal
- 0,5 tsp Sugar
- 1 pinch Ground cinnamon
- 3 tbsp Rapeseed oil
- Peel, quarter and core apples and pears and cut into large pieces. Mix everything with lemon juice and sugar in a saucepan, cover, bring to the boil and simmer over a mild heat for about 15 minutes.
- For the potato pancakes: Peel the potatoes and onions, grate them finely. Mix in a bowl. Squeeze the mixture vigorously over the bowl and place on a plate. Let the stock stand for 5 minutes until the starch has settled on the bottom of the bowl. Return the potato mixture to the bowl.
- Add egg, oatmeal, sugar and cinnamon. Mix everything thoroughly. Heat the rapeseed oil in a pan, pour the mixture into the pan in portions with a tablespoon and fry on each side over a medium heat for about 2-3 minutes. Drain on kitchen paper. Arrange potato pancakes with apple and pear compote on plates and serve.
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