This recipe is special as it has a history. It
- 4–6 large apples (half green and half red), grated -
- 4 eggs -
- 4 Tbsp potato starch -
- 4 Tbsp sugar -
- pinch cinnamon -
- oil, preferably nut oil -
1. Mix together the apples, eggs, potato starch, sugar, and cinnamon by hand. Don’t over-mix because you don’t want it to become too soft and mushy.
2. Heat a generous amount of oil in a small nonstick frying pan (for double the recipe I used a 12-inch / 32 cm one), over a medium flame. There should be the amount of oil you would use if you were frying chicken cutlets (schnitzel). Pour in the apple mixture, filling the entire pan, and flatten. Cook for a few minutes and then lower the flame.
3. Continue cooking for 15–20 minutes. Check with a spatula that the sides and bottom are brown. Remove the pan from the flame. Using a large, flat plate, cover the frying pan and flip over the fritter onto the plate. Slide the fritter back into the pan and continue to cook another 5–10 minutes on a low flame. Remove the fritter from the pan, either by flipping again, or by sliding it out. Cut it into wedges and serve. It should be crispy on the outside and soft on the inside!
Note: This is an excellent, light side dish for the Seder. Reheat partially covered.