John Myers
Ingredients for 4 servings:
- 5 apples (e.g. Golden Delicious, Royal Gala or Pink Lady)
- 150 ml apple juice
- 2 tbsp Calvados (apple brandy)
- Cinnamon, ground
- 1 kg potato(s), waxy
- 1 onion(s)
- 1 bunch of chives
- 2 eggs
- 100 g flour
- 50 g Ready-made product – mix for raw dumplings
- Salt
- pepper
- Nutmeg, ground
- 75 g clarified butter
Instructions
Working time approx. 20 minutes; Cooking/baking time approx. 30 minutes; Total time approx. 50 minutes
The hearty fritters are fried until golden yellow and crispy and served warm
For the compote, peel, quarter, and core the apples. Dice the apples and simmer with apple juice, Calvados, and a little cinnamon in a saucepan over medium heat, stirring occasionally, for about 20 minutes. Let cool. Meanwhile, for the potato pancakes, peel the potatoes and peel the onion. Grate both into a bowl using a mandoline. Finely chop the chives and mix them with the eggs, flour, and dumpling flour into the grated potato mixture. Season generously with salt, pepper, and nutmeg. Heat a little lard in a large pan. Form the potato mixture into pancakes and fry for about 4 minutes on each side until golden brown. Briefly drain the pancakes on kitchen paper and serve warm with the apple compote. Variations: Simply season the compote with a little chili; its spiciness goes well with pears. Smoked salmon and a dollop of crème fraîche also go wonderfully with the savory pancakes.
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