Potato and Pear Fritters with Fruit Sauce
Nutritional values
(Percentage of daily recommendation)
| Calorie | 607 cal. | (29 %) | ||
| Protein | 20 g | (20 %) | ||
| Fat | 18 g | (16 %) | ||
| Carbohydrates | 90 g | (60 %) | ||
| Sugar added | 26 g | (104 %) | ||
| Roughage | 8.8 g | (29 %) |
| Vitamin A | 0.3 mg | (38 %) | ||
| Vitamin D | 1 μg | (5 %) | ||
| Vitamin E | 2.4 mg | (20 %) | ||
| Vitamin K | 11 μg | (18 %) | ||
| Vitamin B₁ | 0.3 mg | (30 %) | ||
| Vitamin B₂ | 0.4 mg | (36 %) | ||
| Niacin | 7.9 mg | (66 %) | ||
| Vitamin B₆ | 0.5 mg | (36 %) | ||
| Folate | 123 μg | (41 %) | ||
| Pantothenic acid | 2.2 mg | (37 %) | ||
| Biotin | 13.9 μg | (31 %) | ||
| Vitamin B₁₂ | 1.1 μg | (37 %) | ||
| Vitamin C | 85 mg | (89 %) | ||
| Potassium | 1,291 mg | (32 %) | ||
| Calcium | 184 mg | (18 %) | ||
| Magnesium | 108 mg | (36 %) | ||
| Iron | 4.1 mg | (27 %) | ||
| Iodine | 15 μg | (8 %) | ||
| Zinc | 2.1 mg | (26 %) | ||
| Saturated fatty acids | 9.3 g | |||
| Uric acid | 77 mg | |||
| Cholesterol | 146 mg | |||
| Complete sugar | 47 g |
Ingredients
- Ingredients
- 800 grams starchy potatoes
- salt
- 350 grams Blackberry
- 1 organic Orange
- 2 Tbsps brown sugar
- 150 milliliters Blackberry juice
- 3 Tbsps Pastry flour
- ¼ tsp Baking powder
- 2 eggs
- 1 pinch salt
- 50 grams sugar
- 300 grams Quark
- 2 Pear
- 2 Tbsps lemon juice
- clarified butter (for frying)
- powdered sugar (for dusting)
Preparation steps
Scrub potatoes thoroughly and cook in a pot of boiling salted water until knife-tender, about 30 minutes.
Rinse and drain the blackberries. Rinse the orange in hot water and wipe dry. Finely grate the zest and squeeze the juice. Caramelize the sugar in a small saucepan. Deglaze with the orange juice and blackberry juice. Add the orange zest and simmer for 2-3 minutes. Add the blackberries and remove from the heat. Let cool.
Drain the potatoes, let the steam evaporate slightly, peel and press through a potato ricer. Combine the flour and baking powder then mix in the eggs, salt, sugar, quark and riced potatoes. Let rest for about 20 minutes. Peel the pears, quarter, core then dice. Drizzle with the lemon juice. Mix into the dough and shape into about 12 small cakes. Shallow-fry in hot butter for 2-3 minutes per side, until golden brown. Drain on paper towels. Serve with the blackberry sauce on serving plates, dusted with powdered sugar.
