Potato, Apple and Onion Fritters with Chive Cream
Nutritional values
(Percentage of daily recommendation)
| Calorie | 804 cal. | (38 %) | ||
| Protein | 14.88 g | (15 %) | ||
| Fat | 59.62 g | (51 %) | ||
| Carbohydrates | 64.63 g | (43 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 7.54 g | (25 %) |
| Vitamin A | 402 mg | (50,250 %) | ||
| Vitamin D | 1.84 μg | (9 %) | ||
| Vitamin E | 8.43 mg | (70 %) | ||
| Vitamin B₁ | 0.3 mg | (30 %) | ||
| Vitamin B₂ | 0.39 mg | (35 %) | ||
| Niacin | 3.81 mg | (32 %) | ||
| Vitamin B₆ | 0.48 mg | (34 %) | ||
| Folate | 98.41 μg | (33 %) | ||
| Pantothenic acid | 0.38 mg | (6 %) | ||
| Biotin | 4.32 μg | (10 %) | ||
| Vitamin B₁₂ | 1 μg | (33 %) | ||
| Vitamin C | 61.7 mg | (65 %) | ||
| Potassium | 1,510.97 mg | (38 %) | ||
| Calcium | 129.42 mg | (13 %) | ||
| Magnesium | 61.07 mg | (20 %) | ||
| Iron | 2.5 mg | (17 %) | ||
| Iodine | 55.1 μg | (28 %) | ||
| Zinc | 0.94 mg | (12 %) | ||
| Saturated fatty acids | 21.87 g | |||
| Cholesterol | 212.63 mg |
Ingredients
- For the fritters
- 1 kilogram starchy potatoes
- 2 onions
- 1 Apple
- 1 Tbsp lemon juice
- 3 eggs
- 5 Tbsps Pastry flour
- salt
- freshly ground peppers
- Nutmeg
- 125 milliliters Corn oil
- For the chive cream
- 250 grams Whipped cream
- 100 grams Whipped cream
- 2 bunches Chives
- salt
- freshly ground peppers
Preparation steps
For the chive cream, place the creme fraiche in a bowl. Beat heavy cream until stiff and stir into the creme fraiche. Rinse chives, cut into rolls and stir into cream mixture. Season with salt and pepper.
For the fritters, rinse the potatoes and grate finely. Place in a colander and allow to drain briefly, collecting drained liquid. Let drained liquid stand until the potato starch has settled, a few minutes, then carefully drain off liquid. Peel the onions and grate finely. Peel apple, quarter, cut out the core, grate flesh and mix with lemon juice. Combine grated onions, apple and drained potato starch with the grated potatoes and mix well.
Stir in eggs and flour and season with salt, pepper and nutmeg.
Heat some oil in a pan and add about a tablespoon of fritter batter, flatten slightly and cook until golden brown on both sides. Add more oil if necessary. Repeat until all batter is used.
Serve immediately with the chive cream.
