Potato and apple fritters with apple compôte

These apple and potato fritters with a quick apple compôte are perfect for celebrating Hanukkah. The success of this dish relies wholly on the attention you pay to the process: the grating, squeezing, gentle mixing, the right temperature for the oil and the right cooking time, nothing too taxing, but nothing can be dismissed. The additional sauce is by no means compulsory but it does work so well.


For the fritters

  • 500g/1lb 2oz potatoes, peeled and grated
  • 1 sweet apple, such as Pink Lady or similar, (100g/3½oz), grated with the skin on
  • 2 shallots, thinly sliced
  • 1 tsp salt
  • 1 tsp coriander seeds
  • 3 heaped tbsp self-raising flour
  • 2 large free-range eggs
  • small handful parsley leaves
  • generous pinch roughly ground black pepper
  • vegetable oil, for frying

For the spicy apple compote

  • 2–3 apples (about 300g/10½oz), peeled and roughly diced
  • 3 tbsp olive oil
  • ¼ tsp chilli flakes (or ½ tsp if you love spicy food)
  • 1 tbsp honey
  • pinch salt

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