Potato Fritters with Apple Sauce and Herb Quark

Crispy potato fritters made from freshly grated potatoes, served with warm apple sauce and a light herb quark. A classic of German home cooking that still sits lightly on the stomach.

By yumbelo-Küche · 4 servings · 50 minutes

Ingredients

• 900 g floury potatoes
• 1 Stück onion
• 1 Stück egg
• 2 EL wheat flour
• salt
• 1 Prise pepper
• 1 Prise nutmeg
• 3 EL cooking oil
• 500 g apples
• 1 EL sugar
• 1 Prise cinnamon
• 250 g low-fat quark
• 1 Bund chives

Method

1. Peel, core and cut the apples into coarse cubes. Place them in a pot with 4 tbsp water and the sugar, cover and simmer for about 10 minutes until soft. Mash with a fork or purée, then season with cinnamon to taste.
2. Peel the potatoes and grate them into a bowl using a coarse grater. Finely grate the onion and add it to the bowl.
3. Place the potato and onion mixture in a kitchen towel and squeeze firmly to release as much liquid as possible. Pour off the liquid, keep the starch that has settled at the bottom of the bowl, and stir it back into the mixture.
4. Stir the egg, flour, salt, pepper and nutmeg into the potato mixture.
5. Heat 2 tbsp oil in a large non-stick pan. Add one large spoonful of batter at a time to the pan and flatten into thin fritters.
6. Fry the fritters over medium heat until golden brown and crispy on both sides. Drain on kitchen paper and repeat in batches with the remaining oil.
7. Finely chop the chives and stir them into the quark, then season with salt and pepper.
8. Serve the potato fritters with the warm apple sauce and the herb quark.