Apple fondue with potato skewers

Apple fondue with potato skewers

Total: 30 Min. | Active: 30 Min.
vegetarian, lactose-free, gluten-free
Nutritional value / people: 1097 kcal
, Fat: 65 g
, Carbohydrate: 70 g
, Protein: 57 g


4 people


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:

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Potato skewers

800 g baby potatoes
salted water, boiling
4 apples, cut into approx. 1.5 cm cubes
8 wooden skewers


800 g fondue cheese mix
1 red-skinned apple, finely grated
2 tbsp Maizena cornflour
4 dl cloudy apple juice
a little cinnamon
a little nutmeg
salt and pepper to taste
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How it's done

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Potato skewers

Cook the potatoes in salted water for approx. 10 mins. until just soft; they should not be too soft otherwise they will fall apart. Cut the potatoes in half, if necessary. Thread the potato and apple alternately onto the wooden skewers.


Place the cheese and apple in the fondue pot. Mix the cornflour with the apple juice and pour into the pot. Bring to the boil over a low heat, stirring constantly, then season. Serve with the potato skewers.

Good to know
Tip: Use bread cubes instead of apple

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