Dairy-Free German Potato Pancakes with Apple Sauce (Kartoffelpuffer)

Ingredients

• about 910 g Potatoes, peeled and grated
• 1/2 Onion, grated
• 1 Egg
• 1/4 cup Dairy-Free Milk (Almond or Soy)
• 2 tbsp All-Purpose Flour
• 1 tsp Salt
• 1/4 tsp Black Pepper
• 1/4 cup Vegetable Oil
• 1 cup Apple Sauce, dairy-free

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

Instructions

1. 1Place a clean kitchen towel over a colander set in the sink. Add the about 910 g of grated potatoes and the 1/2 grated onion to the towel. Gather the corners of the towel and twist tightly to squeeze out as much liquid as possible from the potatoes and onion.
2. 2In a large bowl, combine the squeezed about 910 g of potatoes and onion mixture with the 1 egg, 1/4 cup of dairy-free milk, 2 tablespoons of all-purpose flour, 1 teaspoon of salt, and 1/4 teaspoon of black pepper. Stir everything together until just combined.
3. 3Pour the 1/4 cup of vegetable oil into a large skillet. Heat the oil over medium heat until it shimmers, about 175°C.
4. 4Carefully drop rounded tablespoons of the potato mixture into the hot oil. Use the back of the spoon to gently flatten each mound into a pancake shape, about 1.27 cm thick.
5. 5Fry the potato pancakes for 3 to 4 minutes on each side, until they are golden brown and crispy. You should hear a gentle sizzle as they cook. Cook in batches if necessary to avoid overcrowding the skillet.
6. 6Once cooked, carefully remove the potato pancakes from the skillet using a spatula and 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 dairy-free apple sauce.

Substitutions

Related Guides