Kartoffelpuffer mit Apfelmus
When I was studying at the University of Heidelberg, the highlight on the canteen menu was ‘Kartoffelpuffer mit Apfelmus’ - Hot and crispy potato pancakes with sweet apple puree.
Queuing was a nightmare, standing patiently in line, hoping that the ‘Kartoffelpuffer’ wouldn’t all be gone before it was your turn. It’s a very simple dish, but sooo delicious and mouth-watering.
- 1 kg starchy potatoes, peeled and very finely grated (RAW, not cooked)
- 1 medium-sized onion, very finely grated
- 2 eggs, lightly beaten
- 1/4 cup flour (or more if needed)
- 1 teaspoon sea salt
- olive oil and butter for frying
Mix all the ingredients together well.
Place 1/4 cup fulls into a hot frying pan with a little olive oil and butter. Flatten them out a little bit.
Fry for about 3-5 minutes on each side on a medium to high heat until golden. Drain on paper towels.
Serve with Apfelmus.
One of the ways to eat Kartoffelpuffer is to combine it with Apfelmus, a German applesauce with cinnamon.
- 1/2 lemon (juice only)
- 1/8 l water
- 5 tablespoons sugar
- 1 cinnamon stick
- 1 kg mixed apples (like Fuji or Red Delicious)
Start by preparing the apples. You need to peel, core, and chop them into small bits.
Put all the ingredients in a medium sized saucepan and mix thoroughly. Cover with a lid and bring to the boil over medium heat.
Cook for approx. 20 Minutes until the apples are soft. Stir regularly.
Remove the cinnamon stick and let the sauce cool down. Pass through a sieve or puree with the mixer. The puree should have a creamy consistency.
Put it in the fridge to cool down.