St. Martin's Potato Fritters with Squash and Applesauce
Crispy potato fritters with Hokkaido squash and onion, served with warm apple sauce. An inexpensive dish for St. Martin's Day, when apples and squash are in season.
By yumbelo · 4 servings · 50 minutes
Ingredients
- 900 g floury potatoes
- 300 g Hokkaido squash
- 1 pc onion
- 2 pc eggs
- 3 tbsp wheat flour
- salt, to taste
- 1 pinch pepper
- 1 pinch nutmeg, freshly grated
- 4 tbsp rapeseed oil
- 500 g apples
- 1 tbsp brown sugar
- 1 pinch cinnamon
Method
- Peel, core and dice the apples. Simmer them with the sugar, cinnamon and 2 tbsp water in a covered pot over medium heat for about 10 minutes until soft, then mash with a fork into applesauce and keep warm.
- Peel the potatoes and grate them finely. Squeeze the mixture firmly in a clean kitchen towel so that as much liquid as possible comes out.
- Wash the squash, remove the seeds and coarsely grate it. Peel the onion and grate it finely.
- Combine the potato mixture, squash, onion, eggs and flour in a bowl. Season generously with salt, pepper and nutmeg.
- Heat the rapeseed oil in a large pan over medium heat. Add one heaped tablespoon of batter at a time to the pan and flatten it.
- Bake the fritters on both sides for about 3 to 4 minutes until golden brown. Make them in batches and keep finished fritters warm in the oven at 80 °C.
- Serve the potato fritters hot with the warm applesauce.