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In this post I’ll show you a simple recipe for classic potato fritters with applesauce. You only need a few ingredients, a grater and a deep pan.
I look back so fondly on the days when mom and grandma had juicy, thick potato pancakes with fresh applesauce. I used to be less interested in the fact that the whole house smelled of fried fat for days. Today it is surprising that the smell of fat that lasts for days often prevents me from making these delicious patties more often.
Nonetheless, every year of the jubilee it gets to the point that the smell of fat can’t keep me from my cravings for potato pancakes. Then all you have to do is peel the potatoes, close the doors, open all the windows wide and reach for the hot fat. How good that the dough for my potato pancakes is prepared super quickly and the whole procedure does not take longer than 45 minutes.
In the end, it is up to you whether you serve the potato pancakes with applesauce, beet juice or creme fraiche and salmon. Personally, I like it best soaked in lots of applesauce, but in the end that’s probably a matter of taste.
Nutritional information per serving of potato pancakes
Calories: 701 – Protein: 18g – Fat: 25g – Carbs: 95g
German potato pancakes with apple sauce
- 6-7 floury potatoes
- 1 white onion
- 2 eggs
- 3 tbsp flour
- Salt pepper
- Vegetable oil for frying
- Applesauce to taste
- Step 1 Peel the potatoes and chop them up with a grater or a food processor. Peel and grate the onion too.
- Step 2 Mix the potatoes and onions with the egg and flour and season with enough salt and pepper.
- Step 3 Heat a deep pan with oil to 3/4 of the heat. Put 2-3 tablespoons of the batter into the hot oil and bake the potato pancakes on both sides for 3-4 minutes until golden brown.
- Step 4 Drain the potato pancakes on paper towels or a wire rack and serve with applesauce.