Kartoffelpuffer with Spiced Apple Sauce
By OcadoLife
Published on 01 November 2022
These savoury potato pancakes are popular at Christmas markets in Germany. This recipe for Kartoffelpuffer with Spiced Apple Sauce is from Great British Bake Off star Jürgen Krauss, who likes serving them with a dollop of soured cream too. They make a great light lunch, or you could top the kartoffelpuffer with bacon or smoked salmon and eggs for a brunchy vibe.Time and servings
1 hr 20 minsTotal time
40 minsPrep time
40 minsCooking time
Ingredients
- 1 large bramley apple or 2 tart apples, such as granny smith, peeled and roughly chopped
- 2 sweet eating apples, such as braeburn or royal gala, peeled and roughly chopped
- 1 unwaxed lemon, zest pared and juiced
- 2 tbsp of light brown sugar
- 1 cinnamon stick
- 5 cloves
- 5 allspice berries
- 2 star anise
- 500 g of potatoes, peeled and grated
- 1 small or ½ large onion (approx. 100g), grated
- 2 tbsp of porridge oats (gluten free if required)
- 0.5 tsp of salt
- 1 cup of vegetable oil, for frying
- 2 dollops of soured cream, to serve (optional)
- 1 medium egg
Method
Step 1
To make the spiced apple sauce, put the apples in a pan with the lemon zest and juice. Add 2 tbsp water, the sugar and spices. (Don’t worry if you don’t have all the spices, just use what you have.)Step 2
Cover with a lid and gently bring the apples to a simmer over a low heat; keep bubbling for 5 mins or so, until soft. Remove from the heat; remove and discard the lemon zest and whole spice pieces. In a blender, whizz the apples into a smooth sauce and set aside.Step 3
Using your hands or a clean muslin or cheesecloth, squeeze any excess water out of the grated potatoes, then put them into a bowl. Add the onion, egg and oats, season with the salt and some pepper and stir to combine. Set a large non-stick frying pan over a high temperature and add plenty of oil – aim to cover the bottom of the pan by about ½cm.Step 4
Put 1 tbsp of the potato mixture into the hot oil and spread it out to a thin pancake, about 8cm in diameter. Repeat, creating more pancakes, until the pan is full (cook 3 or 4 at a time). Fry until dark golden and crisp, keeping an eye on the edges, then drain on kitchen towel while you repeat with the remaining mixture. Serve with the apple sauce and soured cream, if you like. The kartoffelpuffer are best eaten freshly made; the spiced apple sauce will keep well in the fridge for over a week.