Potato Pancakes with Apple Sauce
Crispy potato pancakes served with smooth apple sauce. The mix of salty and sweet makes this dish simple and hearty.
- Time
- 35 min
- Serving
- 595 kcal
- Ingredients
- ≈ $1.36
- Protein
- 13 g
Ingredients
- 1 Potatoes≈ $2.19 per kg 320 g
- 2 Onions≈ $1.60 per kg 50 g
- 3 Eggspack 10 pcs ≈ $1.93 0.5 pcs
- 4 Wheat flour 20 g
- 5 Sunflower oil 20 ml
- 6 Apple puréepack 250 g ≈ $1.50 80 g
- 7 Salt 2 g
- 8 Ground black pepper 1 g
Grey rows are pantry staples: salt, oil, spices. They are not counted in the serving price.
Method
Grate potato1 and onion2 on a box grater, then squeeze out excess liquid.
Add egg, flour, salt, and pepper; mix into a thick batter.
Heat oil in a skillet over medium heat.
Spoon batter into the pan and press into thin patties.
Fry 3–4 minutes per side until golden and tender inside.
Transfer to a paper towel for 1 minute, then serve with apple6 sauce.
Tips
- Why it works
- Squeeze the juice out of the potatoes, otherwise the pancakes will be greasy and not crisp. The juice is released 5 minutes after cutting.
- Substitutions
- Replace the flour with 20 g of potato starch for a lighter result. You can leave out the onion if you don't like its taste.
- Common mistakes
- If the pancakes burn outside but stay raw inside, fry them over medium heat, not high.
- Storing and reheating
- Keep in the fridge for 2 days. Reheat in the oven at 180 °C for 10 minutes with the applesauce so they don't dry out.
- Serve with
- Serve with tea or kefir for dinner when you want something filling without meat.
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