Potato Pancakes with Applesauce
Ingredients
- Ingredients
- 1 kilogram predominantly waxy potatoes
- 1 egg
- 100 grams Pastry flour
- salt
- freshly ground peppers
- vegetable oil (for frying)
- 1 onion
- 1 Tbsp parsley (finely chopped)
- also
- 1 ½ kilograms Apple
- 5 Tbsps sugar
- 1 Tbsp lemon juice
- 300 milliliters water
Preparation steps
For the applesauce, combine water, lemon juice and sugar in a large pot.
Peel, core and remove seeds from apples. Cut into pieces and add to the pot.
Bring to a boil and simmer apples over medium heat until softened, 5-10 minutes.
Remove pot from heat and puree with an immersion blender until smooth.
Pour hot applesauce into sterilized jars, up to the brims. Seal jars tightly and invert about 10 minutes.
Peel and finely chop onion. Peel, rinse and grate potatoes. Pour off any excess liquid. Mix egg and flour carefully into potatoes. Season generously with salt and pepper. Stir in parsley.
Pour a generous quantity of oil into a frying pan. In batches, cook potato pancakes, using about 2 tablespoons of batter for each. Press pancakes with a spatula to flatten and fry until golden-brown on both sides. Keep warm in an oven set to 80°C (approximately 175°F).
Place potato pancakes on a platter and serve with applesauce. Garnish with almonds and raisins.
