Dairy-Free German Potato Pancakes (Kartoffelpuffer)

Ingredients

• about 910 g Potatoes
• 1 medium Onion
• 2 tablespoons Egg Replacer
• 1/4 cup All-Purpose Flour
• 1 teaspoon Salt
• 1/2 teaspoon Black Pepper
• 1/4 cup Vegetable Oil
• 1 cup Applesauce

Original measure retained: its cup/spoon or fluid-volume standard is unspecified.

Instructions

1. 1Peel the about 910 g of potatoes and the 1 medium onion. Grate both the potatoes and the onion. Place the grated potatoes and onion into a clean kitchen towel and squeeze out as much liquid as possible. This helps make the pancakes crispy.
2. 2In a medium bowl, combine the squeezed potatoes and onion, the 2 tablespoons of prepared egg replacer, the 1/4 cup of all-purpose flour, the 1 teaspoon of salt, and the 1/2 teaspoon of black pepper. Mix everything together until it is well combined.
3. 3Heat the 1/4 cup of vegetable oil in a large skillet over medium-high heat until the oil reaches 175°C. The oil is ready when a drop of the potato mixture sizzles immediately.
4. 4Carefully drop rounded spoonfuls of the potato mixture into the hot oil. Use the back of the spoon to gently flatten each spoonful into a small pancake shape. Do not overcrowd the skillet; cook in batches if necessary.
5. 5Fry the potato pancakes for 3 to 4 minutes on each side, until they are golden brown and crispy. You will hear them sizzling in the oil, and they should look firm and evenly browned.
6. 6Using a slotted spoon or spatula, carefully remove the cooked potato pancakes from the skillet. Place them on a plate lined with paper towels to drain any excess oil.
7. 7Serve the hot potato pancakes immediately with the 1 cup of applesauce on the side.

Substitutions

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