John Myers
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Potato Pancakes with Apple Mash
The perfect potato pancakes with apple mash recipe with a picture and simple step-by-step instructions.
potato pancakes
- 750 g Homemade potatoes variety Linda
- 4 piece Freshly peeled shallots
- 2 piece Freshly peeled garlic cloves
- 1 piece Egg
- 3 tbsp Flour
- 1 something Rapeseed oil
- 1 pinch Sea salt fine
- 1 pinch Black pepper from the mill
- 1 pinch Cayenne pepper
Apple mash
- 5 piece Freshly picked apples Boskoop himself
- 2 tbsp Sugar
- 1 packet Bourbon vanilla sugar
- 0,125 liter Apple juice
- 1 tbsp Cider
- 2 tsp Ground cinnamon
- Potato pancakes: Peel the potatoes and grate them finely with the garlic in the food processor.
- Put the potato mixture in a sieve and drain. After a few minutes, squeeze out the remaining liquid, then add a little salt and rub in the shallots.
- Add the egg, flour and pepper to the mixture to taste. Mix everything together well and season to taste with salt and cayenne pepper.
- Heat the rapeseed oil in a pan. Add three dabs of the potato mixture to the oil and bake to the desired degree of browning. I bake the potato pancakes on medium heat and we want them through, but not too crispy. But everyone can do that as he likes. I park the baked goods in the oven at 80 degrees on baking paper until they are all done.
- Apple puree: Wash, peel, core and cut the apples into pieces.
- Put the apple pieces with the apple juice, apple cider, sugar, vanilla sugar and a little cinnamon in a saucepan and simmer to a pulp for about 15 minutes. If necessary, mash even larger pieces of apple with a potato masher.
- Finally, season the apple puree with cinnamon to taste. Serve with the potato fritters. Tastes very tasty together.
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