Kartoffelpuffer mit Apfelkompott

Instructions

1. 1

   Apple compote

   Peel, quarter and core the apples and dice them. Put them in a pot with the sugar, cinnamon stick and cloves and bring to the boil with a small splash of white wine or a little lemon juice.

2. 2

   Simmer gently and after about ½ hour crush the apple pieces (maybe simmer a little longer). Remove the cinnamon and cloves.

3. 3

   Potato pancakes

   Wash, peel and finely grate the potatoes. Put them in a fine sieve over a bowl and squeeze them out well, catching the juice.

4. 4

   Finely grate the onion and the garlic, if using, and add them to the potatoes. Add the parsley and egg, mix everything and season with salt and nutmeg.

5. 5

   Pour off the collected potato juice and stir the starch that has settled at the bottom back into the potatoes.

6. 6

   Heat the fat in a pan. Fry 3-4 pancakes at a time, 1 tbsp of mixture each, for about 2-3 minutes per side and drain on kitchen paper. Serve everything together with cinnamon sugar.

Notes