🍰 Potato Pancakes with Peach Compote and Amaretto Cream

Name: Potato Pancakes with Peach Compote and Amaretto Cream
Total time: 30 min
Yield: 4 servings
Ingredients: Peaches 4 pcs.; Apple juice, cloudy 200 ml; Vanilla sugar 20 g; Sugar 70 g; Cornstarch 1 tbsp; Blueberries, fresh 125 g; Cream cheese, plain 200 g; Sour cream 200 g; Amaretto 4 tbsp; Potatoes, mostly waxy 800 g; Eggs 1 pcs.; Wheat flour, Type 405 3 tbsp; Salt pinch; Sunflower oil 4 tbsp

460 kcal · 30 min · 4 servings

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Ingredients

Peaches 4 pcs.
Apple juice, cloudy 200 ml
Vanilla sugar 20 g
Sugar 70 g
Cornstarch 1 tbsp
Blueberries, fresh 125 g
Cream cheese, plain 200 g
Sour cream 200 g
Amaretto 4 tbsp
Potatoes, mostly waxy 800 g
Eggs 1 pcs.
Wheat flour, Type 405 3 tbsp
Salt pinch
Sunflower oil 4 tbsp

Instructions

1. Place the peaches in a bowl, pour boiling water over them, then peel, pit, and cut into wedges. In a pot, warm the apple juice, vanilla sugar, and 2 tbsp sugar over medium heat, add the peaches, and let them steep for about 4 minutes.
2. Mix the cornstarch with 2 tbsp cold water in a bowl and stir it into the pot, then bring to a boil. Mix the washed blueberries into the compote.
3. Thoroughly mix the cream cheese, sour cream, Amaretto, and the remaining sugar in a bowl and season to taste.
4. Peel the potatoes, wash them thoroughly, and grate them coarsely. Then mix them well with the egg, flour, and salt.
5. Heat the oil in a pan on high heat and use a spoon to place portions of the potato mixture, about 5 cm in size, into the hot oil. Press down lightly and fry for approx. 3 minutes until golden brown. Then flip the pancakes and fry for another approx. 4 minutes until golden brown.
6. Serve the pancakes with the peach compote and the Amaretto cream. Decorate with fresh mint if desired. Enjoy your meal!

Nutrition per serving

kcal: 460
Protein: 9 g · Fett/Fat: 24 g · Carbs: 54 g