Ruhr Area Potato Fritters with Apple Sauce

Crispy potato fritters made from raw potatoes and onions, as they are eaten in the Ruhr area, golden brown on the outside and moist on the inside. Served with sweet-and-sour apple sauce.

By Günther · 3 servings · 40 minutes

Ingredients

  • 1000 g floury potatoes
  • 1 Stück onion
  • 2 Stück eggs
  • 2 EL wheat flour
  • 1 TL salt
  • 1 Prise pepper
  • 4 EL cooking oil for frying
  • 400 g apple sauce

Method

  1. Peel the potatoes and grate them into a bowl on the fine side of the grater. Finely grate the onion and add it.
  2. Firmly squeeze the mixture in a clean kitchen towel until most of the liquid is out. Catch the released starch and stir it back into the mixture.
  3. Stir in the eggs, flour, salt and pepper until you have a smooth batter that is not too runny.
  4. Heat a large pan with a little oil over medium to high heat. Spoon in flat fritters with a ladle or tablespoon, press them down lightly and fry for about 4 minutes until golden brown.
  5. Flip the fritters and fry for another 3 to 4 minutes until done. If needed, work in batches and add fresh oil.
  6. Drain the finished fritters on kitchen paper and keep them warm in the oven at 80 degrees. Serve hot with the apple sauce.