• 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.

TIPS

• 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