Fritters of aromatic apples with figs

Grate apples (preferably firm varieties, aromatic, dry, with a hint of sourness - Antonovka or cinnamon) with the skin on a coarse grater and squeeze out the excess juice.

Break the egg into the apples, add flour, add cinnamon, salt, and mix well. It's better not to add sugar to prevent the pancakes from burning.

Heat butter in vegetable oil in a pan and fry the pancakes over medium heat. If there are leftover apples, slice them and brown them in the same pan (they can be used to garnish the dish later).

Serve pancakes with slices of fresh figs and jam made from lemon or orange zest.