preparation time
up to 20 min.
serves 4
  • 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
  • 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