Mouthwatering German-Style Potato Pancakes with Apple Compote & Sour Cream Sauce (Advanced)

Allergens

Eggs, Dairy (Sour Cream)

Ingredients

• 4 large russet potatoes, peeled and grated
• 1 large onion, grated
• 2 large eggs, beaten
• 1/4 cup all
• purpose flour
• 1 teaspoon salt
• 1/2 teaspoon ground black pepper
• 1/2 teaspoon ground nutmeg
• 3 tablespoons vegetable oil, for frying
• 4 cups apples, peeled, cored, and chopped
• 1 cup sugar
• 1/2 cup water
• 1/2 cup sour cream
• 1 tablespoon lemon juice
• Fresh parsley, for garnish

Instructions

1. In a large bowl, combine the grated potatoes and onion. Squeeze out excess liquid, then mix in the beaten eggs, flour, salt, pepper, and nutmeg until well combined.
2. Heat 2 tablespoons of vegetable oil in a large skillet over medium heat. Spoon 1/4 cup portions of the potato mixture into the skillet and flatten with the back of a spoon to form pancakes. Fry for 3 4 minutes on each side, or until golden brown and crispy. Repeat until all the batter is used up, adding more oil as needed.
3. In another saucepan, combine the apples, sugar, and water over medium heat. Cook, stirring occasionally, until the apples are softened and the liquid has thickened into a syrup, about 20 minutes.
4. In a small bowl, whisk together the sour cream and lemon juice.
5. To serve, place two potato pancakes on each plate, spoon the apple compote over the top, and drizzle with the sour cream sauce. Garnish with fresh parsley and enjoy!

Chef’s Insight

Use a mandoline slicer or a sharp knife to get even, thin slices of apples for the compote.

Notes

Feel free to adjust the sweetness of the apple compote to your preference by adding more or less sugar.