POTATO PANCAKES WITH GINGER APPLE COMPOTE
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⏱ Working time: 30 minutes
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| 🍽 Servings: 3-4 |
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📈 Level of difficulty: Easy
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| 💛 Classic |
POTATO PANCAKES
INGREDIENTS
- 800 g waxy potatoes
- 1-2 organic eggs, depending on size
- 3-5 tbsp spelt flour
- Sea salt
- Butter (or a vegetable alternative) for frying
PREPARATION
To make the potato pancakes, peel the potatoes, grate them finely and squeeze them thoroughly in a tea towel - the drier they are, the crispier they are! Place the grated potatoes in a bowl, add the eggs, flour and salt and knead everything into an even mixture. Then fry in batches in a little butter in a hot pan until golden brown.
COMPOT
INGREDIENTS
- 5 medium-sized apples (sweet and sour)
- 2 Ginger Shots Classic (60 ml)
- 2 tbsp agave syrup
- 1/2 teaspoon cinnamon
- 3 g coconut oil
PREPARATION
For the apple compote, peel the apples, cut into small cubes and sauté in coconut oil for 3-4 minutes. Add the cinnamon and agave syrup, allow to caramelize briefly, then add the Ginger Shots and simmer for a further 3-4 minutes until the apples are soft. Finally, mash lightly - the aromatic, warm compote is ready. Perfect as a sweet accompaniment to the crispy potato pancakes!
