Potato and apple fritters
• 30 g bacon, diced • ½ onion, diced • 350 g boiled potatoes • 1 Granny Smith or Braeburn • 1 egg yolk • 1 tbsp wheat flour • 1 tsp chives, parsley or chervil, finely chopped • salt • white pepper • 1 small tsp nutmeg, grated
Melted butter and oil for frying
For the presentation
Sauté the bacon in the frying pan without browning and add the diced onion. Sauté briefly, remove from pan and set aside to cool.
Wash the potatoes and the apple, peel and grate coarsely. Wrap in a cloth and squeeze thoroughly. Pour the ingredients into a bowl with the bacon and diced onion and mix thoroughly with the egg yolk, wheat flour and all the spices.
Heat equal amounts of butter and oil in a frying pan and fry eight small pancakes until they are golden and crisp.
Remove the potato and apple fritters from the pan, wipe off any excess grease with paper towels. Arrange on plates, garnish with yogurt foam, cranberry jelly, lettuce and watercress and serve imme-diately.
The potato and apple fritters are a perfect accompaniment for pickled or smoked fish such as trout, rainbow trout, char or salmon. Can also be served either as a main dish or snack with salad and reduced cranberry jelly or cold apple sauce