Potato Pancakes with Crayfish Salad
Ingredients
- For the salad
- 1 sour Apple (such as Granny Smith)
- 1 Apple (such as Boskop)
- ½ untreated lemon (juice)
- 6 Radish
- 3 scallions
- 500 grams crayfish (ready to cook)
- 1 Tbsp freshly chopped Dill
- 2 Tbsps olive oil
- salt
- freshly ground peppers
- For the pancake
- 700 grams predominantly waxy potatoes
- 1 egg yolk
- 2 tsps Potato starch (depending on potato variety)
- salt
- Nutmeg
- vegetable oil (to fry)
Preparation steps
For the salad: Rinse apples, quarter and remove cores and cut flesh into very small cubes. Mix with 1 tablespoon lemon juice.
Rinse, trim and cut both radishes and scallions into narrow slices / rings. Mix with apples, crayfish tails, dill, lemon juice and remaining oil and season with salt and pepper.
For the pancakes: Peel potatoes and grate then wrap and put in a damp tea towel. Allow potato juice to drain over a bowl, so that deposited thickness on the bottom of the bowl remains. Combine grated potatoes with egg yolk and potato starch and season with salt and nutmeg.
Pile mixture into a pan (preferably coated) with hot oil, flatten and fry until golden brown about 2-3 minutes. Then turn over and fry another 2-3 minutes until golden brown. Drain on absorbent paper. Place potato pancakes onto plates, top with salad and serve.
