John Myers
Pumpkin and Potato Pancakes with Apple and Cranberry Compote
The perfect pumpkin and potato pancakes with apple and cranberry compote recipe with a picture and simple step-by-step instructions.
- 2 Apple boskop
- 1 Lemon
- 1 tbsp Sugar brown
- 1 tbsp Cranberries from the glass
- 600 g Potatoes
- 400 g Butternut squash
- 1 Shallot
- 1 Egg yolk
- 1 tbsp Flour
- Salt and pepper
- 1 tbsp Clarified butter
- Peel and core the apples. Roughly dice the pulp. Squeeze the lemon. Mix the apples, lemon juice and sugar in a saucepan, cover and simmer for 5 minutes, then simmer openly for another 5 minutes. Stir in the cranberries and let cool.
- Peel the potatoes and pumpkin, grate both roughly. Peel off the shallot and cut into fine cubes. Put everything in a bowl, mix well with the flour, egg yolk, salt and pepper.
- Preheat the oven to 80 degrees (convection: 60 degrees). Heat the butter lard in a pan. Add the buffer mixture, tablespoon at a time, flatten it slightly and fry the buffers golden brown over medium heat for about 6 minutes, turning once. Drain on kitchen paper Keep the fried pancakes warm in the hot oven. Serve with compote.
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