Potato Pancakes with Apple Sauce

Peel the apples, core them and cut into cubes. Put them in a saucepan with water, sugar and a cinnamon stick, bring to a boil and simmer covered for 15–20 minutes, until the apples soften.

Remove the cinnamon stick, blend the apples with an immersion blender until smooth, and set aside to cool.

Peel the potatoes and grate them on a fine or medium grater. Finely chop the onion and add it to the potatoes. Season with salt, let sit for 5 minutes, then squeeze the mixture thoroughly through a clean kitchen towel.

Add the egg, flour, salt and black pepper, and mix until you have a thick, even batter.

Heat oil in a large skillet over medium heat. Drop the potato mixture in portions of 1–2 tablespoons and flatten into thin pancakes.

Fry the pancakes for 3–4 minutes on each side until crispy and golden brown, adding more oil as needed. Transfer the finished pancakes to a paper towel.

Serve hot alongside the chilled apple sauce.