Dairy-Free German Potato Pancakes (Kartoffelpuffer)

Instructions

1. 1Peel the about 910 g of potatoes and the 0.5 medium onion. Grate the potatoes and onion using a box grater or food processor. Place the grated potato and onion mixture in the center of a clean kitchen towel or cheesecloth and twist tightly to squeeze out as much liquid as possible.
2. 2In a large bowl, combine the squeezed grated potato and onion mixture, the 2 large eggs, the 0.25 cup of all-purpose flour, the 0.75 tsp of salt, the 0.5 tsp of black pepper, and the 0.25 tsp of nutmeg. Mix everything together well until it is evenly combined.
3. 3Pour the 0.5 cup of vegetable oil into a large skillet. Heat the oil over medium heat, which is approximately 175°C. Wait until the oil is shimmering and hot.
4. 4Carefully drop spoonfuls of the potato mixture into the hot oil, flattening them slightly with the back of the spoon to form small pancakes about 7.62-10.16 cm wide. Do not overcrowd the skillet; cook in batches if necessary.
5. 5Cook the potato pancakes for 3-4 minutes on each side, until they are golden brown and crispy. You will see the edges turning a deep golden color and hear a gentle sizzle. Carefully remove the cooked pancakes from the skillet using a spatula and place them on a plate lined with paper towels to drain any excess oil.
6. 6Serve the potato pancakes immediately with applesauce.

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