Maluns (slow-fried potatoes) with apricot sauce

Maluns (slow-fried potatoes) with apricot sauce

Total: 40 Min. | Active: 40 Min.
vegetarian
Nutritional value / people: 566 kcal
, Fat: 31 g
, Carbohydrate: 55 g
, Protein: 14 g

Ingredients

4 people

Hint:


Please note: If you adjust the quantities yourself, it may happen that the recipe is not perfect. The quantities and cooking times of the ingredients are not automatically adjusted in the text. If you have any questions about the quantities in this recipe, the culinary professionals at Betty Bossi will be happy to help you:

Betty Bossi Koch-Center
kochen@bettybossi.ch

Apricot sauce

300 g apricots, quartered
2 tbsp sugar
2 tbsp water

Maluns

800 g mealy potatoes, cooked in their skins day-old, peeled
100 g white flour
1 ½ tsp salt
100 g butter

To serve

100 g Graubünden mountain cheese, cut into pieces
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How it's done

Apricot sauce

Mix the apricots, sugar and water in a small pan, bring to the boil. Reduce the heat, cover and simmer for approx. 10 mins., set aside.

Preparation

Preheat the oven to 60°C, warm the platter and plates.

Maluns

Grate the potatoes into a bowl using a rösti grater, mix with the flour and salt. Melt half of the butter in a wide frying pan. Add half of the potato mixture, fry until the potatoes begin to turn colour. Fry over a low heat until light brown, tossing and stirring with a frying spatula until the mixture breaks up into little balls, keep warm. Fry the rest of the potato mixture in the remainder of the butter.

To serve

Plate up the Maluns, serve with the apricot sauce and cheese.

Good to know
Note: Traditionally, Maluns is served with apple sauce. However, other fruit can also be used depending on the season (e.g. apricots, cherries, plums, pears).

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