ye olde bread blogge

bread, coffee and tidbits

Kartoffelpuffer mit Apfel-Birnen-Mus und Goldsaft

with 4 comments

Kartoffelpuffer (potato fritters)

  • 3 large potatoes, peeled and grated
  • 1 egg
  • 1 tbsp sour cream
  • 2 tbsp bread crumbs
  • pinch of salt

Mix and bake in not too hot oil for about 8 minutes, 5 on the first side, 3 on the second. Drain on kitchen paper.

Apfel-Birnen-Mus (apple pear puree)

  • 2 large pears, peeled and chopped
  • 1 large apple, not too sweet, peeled and chopped
  • 50g water
  • 1 tsp vanilla sugar
  • 1 tsp lemon juice or white wine

Mix, in a pan bring to the boil, simmer covered for 20 minutes, then purée.

To serve, drizzle a little Grafschafter Goldsaft over the potato fritters. Also very good with ‘Apfelschmaus’ – a thick puree of cooked pears and apples.

Written by theinversecook

22 April 2009 at 15:02

Posted in Uncategorized

4 Responses

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  1. Oh man!! Nils…you are my best friend!! I love kartoffelpuffer!! I had frozen kartoffelpuffer (from the supermarket) when I was Germany, and it was “bleeched!” When I made fresh kartoffelpuffer, it was heaven! Even my girlfriend preferred the fresh ones over the frozen ones. It is funny..I made apfelmus this week, and it was lecker. Adding wine to the apfelmus sounds very interesting.

    Carl

    23 April 2009 at 07:35

    • I agree! The fruitiness of mashed apples or paars, with a little acidity added, is perfect for Kartoffelpuffer and the likes. This is one of those dishes, that are so simple and very tasty, that I always wonder why I don’t make it more often (others that fall into that category for me: simple vegetable Asian stir fry with rice, chick pea salad, fried rice)

      theinversecook

      23 April 2009 at 23:49

  2. Why those are latkes? Sure are a food palate memory for me as a kid in Germany, yummy!

    Jeremy

    24 April 2009 at 13:56

    • Yes, a classic in a modified version I’d say. The inclusion of sour cream is more like South German. Also excellent with apple slices and bacon in the batter. Then on top sugar beet syrup….

      theinversecook

      24 April 2009 at 23:49


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