Ingredients

The following ingredients have 2 Servings
  • 1 lemon
  • 5 Apple (about 800 grams, Holsteiner Cox or Cox Orange varieties)
  • 1 Cinnamon stick
  • 1.5 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

Instruction

  • 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.