Herbed Apple Pancakes with Quark
- 800 grams
predominantly waxy Potatoes
- 4 tablespoons
mixed, freshly chopped Fresh herbs (such as chives, parsley, chervil, thyme, basil)
- 1 tablespoon
Potato starch (depending on potato variety)
- neutral Vegetable oil (for frying)
Peel and coarsely grate potatoes. Wrap potatoes in a damp tea towel and let liquid drain. Mix potatoes with herbs, egg and potato starch. Season with salt and nutmeg.
In a pan (preferably nonstick), heat oil. Drop potato mixture in little piles. Flatten with a spatula and fry and golden-brown, 2-3 minutes per side. Continue frying pancakes until all batter is used up. Drain pancakes on paper towels.
Stir together quark, cream and lemon juice until smooth. Stir in herbs and season with salt and pepper. Serve herbed quark with potato pancakes and garnish with flowers.