Smarter Potato Fritters
Sweet and savoury combined and then fried crispy in the pan, it could hardly be more beautiful! The quickly prepared dish is suitable for dinner or lunch, because the long-chain carbohydrates from the potatoes keep it full for a long time. The swelling agent pectin from the apples also stimulates the intestines. By the way, the potato pancakes are also a great treat when cold.
In the Rhineland, they are called Reibekuchen, in Northern Germany potato pancakes - and they are also prepared somewhat differently. In any case, they are an inexpensive and tasty meal for all those who like sweet things. If you prepare the pancakes in a coated pan, you will need little fat for frying.
(Percentage of daily recommendation)
| Calorie | 734 cal. | (35 %) | ||
| Protein | 11 g | (11 %) | ||
| Fat | 23 g | (20 %) | ||
| Carbohydrates | 116 g | (77 %) | ||
| Sugar added | 15 g | (60 %) | ||
| Roughage | 11 g | (37 %) |
| Vitamin A | 0.1 mg | (13 %) | ||
| Vitamin D | 0.9 μg | (5 %) | ||
| Vitamin E | 7.9 mg | (66 %) | ||
| Vitamin B₁ | 0.3 mg | (30 %) | ||
| Vitamin B₂ | 0.2 mg | (18 %) | ||
| Niacin | 7 mg | (58 %) | ||
| Vitamin B₆ | 0.6 mg | (43 %) | ||
| Folate | 60 μg | (20 %) | ||
| Pantothenic acid | 1.8 mg | (30 %) | ||
| Biotin | 28.6 μg | (64 %) | ||
| Vitamin B₁₂ | 0.6 μg | (20 %) | ||
| Vitamin C | 79 mg | (83 %) | ||
| Potassium | 1,429 mg | (36 %) | ||
| Calcium | 68 mg | (7 %) | ||
| Magnesium | 86 mg | (29 %) | ||
| Iron | 4.4 mg | (29 %) | ||
| Iodine | 16 μg | (8 %) | ||
| Zinc | 1.8 mg | (23 %) | ||
| Saturated fatty acids | 3.9 g | |||
| Uric acid | 110 mg | |||
| Cholesterol | 119 mg |
Ingredients
- Ingredients
- 1 lemon
- 5 Apple (about 800 grams, Holsteiner Cox or Cox Orange varieties)
- 1 Cinnamon stick
- 1 ½ Tbsps cane sugar (30 grams)
- 2 lbs waxy potatoes
- salt
- 1 onion (about 50 grams)
- 1 egg
- 1 Tbsp Pastry flour
- 4 Tbsps Corn oil
Preparation steps
Rinse lemon in hot water, wipe dry and grate about 1/4 of the peel. Cut lemon cut in half and squeeze half (save the other half lemon for another use).
Rinse apples, peel, quarter and core. Cut into slices and mix with 2-3 tablespoons of lemon juice in a pot.
Add cinnamon stick, sugar, lemon peel and 4 tablespoons of water. Bring to a boil over medium heat, cover and cook about 8 minutes.
Remove cinnamon stick and mash the apples with a potato masher or a fork to a fine puree. Pour into a bowl and let cool.
Peel potatoes, rinse and grate coarsely. Season with salt and let stand for 5 minutes.
Peel onion and chop very finely or grate on a fine grater.
Put potatoes in a sieve, squeeze well and place in a bowl. Add onion, egg, flour, 1 pinch salt and stir to form a batter.
Heat a little oil in a nonstick pan. Pour in 2 tablespoons batter, flatten slightly and cook over medium heat for 2-3 minutes on each side. In the same manner, use remaining oil and fry more potato fritters with remaining batter.
Drain on paper towels. Place on a baking sheet and bake in preheated oven at 150°C (fan 130°C, gas mark 1-2) (approximately 300°F/convection 265°F) to keep warm while cooking all potato fritters. Serve with applesauce.