Apple and Potato Fritters with Sour Cream and Herb Dipping Sauce

My grandfather made the most amazing potato galettes. Unfortunately his recipe was never really written down and my mother and grandma both have only a vague idea of how he made them. I enjoy playing around with potato fritter recipes and like to think that he lends his watchful eye when I get in the kitchen and try them out.

If you've been reading my posts this week you'll know that I have A LOT of apples to use! I grated a couple apples into these potato galettes and it really was delicious. The apple adds a nice and subtle sweetness to the starchy potatoes, and the crispy fritters dipped into a cold herby dip makes for the perfect snack.

Apple and Potato Fritters with Sour Cream and Herb Dipping Sauce
Makes about 15 small fritters

150 grams of grated potatoes
1 large macintosh apple, peeled and grated
2 tablespoons of Parmesan
2 tablespoons of rice or cake flour
1 egg yolk
Salt and freshly ground pepper
Vegetable oil

Grate the potatoes and apple into a small bowl. Place the mix into a kitchen towel and drain out the water. Transfer back to the bowl and fold in the flour, Parmesan and a good pinch of salt and pepper. Add the egg yolk and gently mix so all the ingredients are well incorporated.

Add a good drizzle of vegetable oil to a non-stick pan or skillet. Once the oil is hot, drop a heaping tablespoon of the potato mixture and flatten to form a disc with the back of a spoon. Cook for 1-2 minutes or until the side in contact with the skillet is nice and golden brown. Flip the fritters and cook the other side for 1-2 minutes. Remove from the heat and place on paper towels to soak up excess oil.

Sauce:
1/2 cup of sour cream
1 tablespoon of finely chopped parsley
Salt and freshly ground pepper

Whisk the sour cream and parsley in a small bowl. Add a pinch of salt and pepper and serve alongside the fritters.