Potato pancakes with apple sauce
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ingredients
Dipping sauce:
575 g apples 3 tbsp lemon juice 1 pk whole cinnamon 200 ml apple juice 2 tbsp sugar
Pancakes:
800 g potatoes 1 pk onion 3 pk egg 75 g sour cream 60 g breadcrumbs pk salt pk black pepper pk sunflower oil
step
1.
Cut the apples for the sauce into quarters, cut out the cores, peel and cut into thin slices. Place in a saucepan, add the lemon juice, cinnamon, apple juice and sugar. Bring to the boil, reduce the heat and simmer, stirring occasionally, for about 20 minutes until completely soft. Allow to cool. Turn oven to 110°C.
2.
To prepare the potato pancakes, peel and wash the potatoes. Grate them either by hand or in a food processor. Squeeze out any excess liquid in a clean cloth and place the potatoes in a bowl.
3.
Remove the onion and do not chop finely. Beat the eggs lightly. Add both to the potatoes along with the sour cream and breadcrumbs. Season with salt and pepper and stir.
4.
Heat a little oil in a large frying pan. Put about two tablespoons of the mixture per potato pancake in the pan and smooth with a flat turner. Prepare the potato pancakes in batches: fry on one side until golden brown, then carefully flip and fry the other side until golden brown. Keep each batch warm in the oven until all the potato pancakes are done. Serve immediately with applesauce.
