German Potato Pancakes with Apple Compote

Preparation

“Kartoffelpuffer mit Apfelkompott” is a classic German dish that combines savory and sweet flavors. Kartoffelpuffer, or potato pancakes, are made from grated potatoes mixed with eggs, flour and onion, which are fried until crispy and golden brown. They are traditionally served with “apfelkompott”, a chunky apple sauce, which adds a delightful sweetness to the savory potato pancakes. This dish is a favorite at German festivals and Christmas markets.

*This recipe originally ran in Germany on HexClad.eu.

1. Make the apple compote. Quarter, core and peel the apples, then cut into a ½ inch/1 cm dice. In a HexClad 3.3QT/3 L Hybrid Deep Sauté Pan, combine apples with sugar and ⅓ cup/100 ml water. Cover with a lid and cook over medium heat until the apples are soft but still holding their shape, about 10 minutes. Uncover and cook for a few more minutes until most of the liquid has evaporated. Lightly crush some of the apples until a chunky compote forms. Set aside and let cool.
2. Make the pancake. Grate the potatoes and onions by hand or using a food processor fitted with a grating blade. Place in a clean kitchen towel and squeeze out as much liquid as possible. This helps the pancakes get crispy.
3. Put the squeezed vegetables in a large bowl and add the flour, eggs, salt and a pinch of white pepper. Mix to combine.
4. Cover the bottom of a HexClad 12”/30 cm Hybrid Fry Pan with ¼ inch of vegetable oil. Heat oil and test the heat by dropping a tiny bit of batter in – if it starts bubbling, it’s ready. Drop 4 mounds (about ¼ cup each) of the potato mixture in the hot oil, lightly flattening them to form 4 patties. Fry on each side until golden brown, about 2 minutes per side. Transfer to a paper towel-lined plate to absorb some of the grease, then season with salt. Repeat with the remaining potato mixture, adding more oil as needed, to create 12 pancakes in total.
5. Serve hot fritters with a dollop of apple compote.