Potato Pancakes with Applesauce and Herb Dip
- For the applesauce
- 6 ripe Apple (such as Boskop)
- 2 tablespoons sugar
- 1 tablespoon lemon juice
- ½ Cinnamon stick
- 2 cloves
- 6 tablespoons dry white wine
- For the herb dip
- 300 grams Quark
- 150 grams Sour cream
- 3 tablespoons Whipped cream
- 4 tablespoons mixed, chopped Fresh herbs (such as parsley, chives, chervil, tarragon, mint, etc.)
- freshly ground peppers
- lemon juice
For the applesauce: Peel the apples, quarter, core and cut into small cubes. Mix with the sugar, lemon juice and spices in a pot. Pour in the wine and bring to a boil. Simmer over medium heat for 5-7 minutes. Remove from the heat, remove the spices and cool.
For the herb dip: Mix the quark, sour cream, heavy cream and chopped herbs. Season with salt, pepper and a dash of lemon.
For the pancakes: Peel the potatoes, rinse, grate, put in a kitchen cloth and squeeze out the liquid. Mix the grated potato, nutmeg, salt, eggs, and flour. Heat a pan with clarified butter and drop tablespoons of the potato mixture into the pan. Press flat and fry on both sides until golden brown. Remove the pancakes from the pan, drain on a paper towel and serve with applesauce and herb dip.