Doesn’t everyone has strengths and weaknesses in the kitchen? But if it’s something seemingly simple, it can bring you to the point of despair. Oh my, we tried out everything to make crispy potato fritters: much oil, just a bit of oil, cast iron skillet, frying pan, wrung-out grated potatoes, with eggs or vegan… nothing really worked to get it quite crispy. Hard to believe because it’s such an easy dish! The happier we are now to present you the crispiest potato fritters we’ve ever had. And the secret is just a bit of rice flour. We sliced the potatoes with a julienne cutter for a more prettier look and an extra crunch. The method is made for people for whom slicing vegetables is a kind of meditation. Of course it is not a must.

To make the hummus, wrap the beet root in tinfoil and cook in the oven at 180°C for 60-90 minutes (Chop stick test). Let the beet root cool down a bit and peel it. Chop the garlic and sauté in olive oil. Grind the cumin seeds. Blend all ingredients until you have a smooth paste, and season with salt and pepper.
Peel the potatoes and cut with a julienne peeler in small stripes. Season with nutmeg, and plenty of salt and pepper. Finely chop the shallot and together with the rice flour, mix with the julienne potatoes. Depending on how much water the potatoes lost due to the salt, you can add another 1-2 tbsp. of water, if the mix is too dry. Fry the pancakes in a well-oiled pan on medium heat from both sides until they are golden and crispy. In the meantime, slice the apples and mix with the cinnamon. Heat the coconut oil in a pan, add the apples and candy with the maple syrup.

FoR 2 Servings

FOR THE HUMMUS

75 g beetroot

1 small clove of garlic

1 tbsp extra virgin olive oil

1/2 tsp cumin seeds

100 g cooked chickpeas

1 tbsp tahini (sesame paste)

1 tsp lemon juice and a bit zest

salt

black pepper

FOR THE POTATO FRITTERS

400 g waxy potatoes

nutmeg

salt

black pepper

1 small shallot

60 g rice flour

vegetable oil for frying

FOR THE APPLES

2 small apples

1/4 tsp ground cinnamon

1/2 tsp virgin coconut oil

1 tbsp maple syrup