Potato Pancakes with Applesauce and Herb Dip

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Potato Pancakes with Applesauce and Herb Dip
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Difficulty:
easy
Difficulty
Preparation:
40 min.
Preparation
ready in 1 hr
Ready in

Ingredients

for
4
For the applesauce
6
ripe Apples (such as Boskop)
2 tablespoons
1 tablespoon
½
2
6 tablespoons
For the herb dip
300 grams
150 grams
3 tablespoons
4 tablespoons
mixed, chopped Fresh herbs (such as parsley, chives, chervil, tarragon, mint, etc.)
freshly ground Pepper
For the pancakes
800 grams
starchy Potatoes
freshly grated Nutmeg
2
4 tablespoons
2 tablespoons

Preparation steps

1.

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.

2.

For the herb dip: Mix the quark, sour cream, heavy cream and chopped herbs. Season with salt, pepper and a dash of lemon.

3.

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.