Dairy-Free Kartoffelpuffer (Potato Pancakes) with Applesauce

Instructions

1. 1In a small bowl, combine the 1 tbsp Flaxseed Meal and 3 tbsp Water. Stir well and let it sit for 5 minutes to thicken into a gel.
2. 2Place the about 910 g Potatoes, peeled and grated, into a clean kitchen towel or cheesecloth. Squeeze out as much excess moisture as possible.
3. 3In a large bowl, combine the squeezed about 910 g Potatoes, the 1/2 medium Onion (grated), the prepared flaxseed gel, the 1/4 cup All-Purpose Flour (Gluten-Free), and salt and pepper to taste. Mix everything together until just combined.
4. 4Pour enough Vegetable Oil into a large skillet to cover the bottom by about 0.635 cm. Heat the oil over medium heat until it shimmers, approximately 175°C.
5. 5Carefully drop rounded spoonfuls of the potato mixture into the hot oil. Use the back of the spoon to flatten each spoonful slightly into a pancake shape.
6. 6Fry the potato pancakes for 3-4 minutes on each side, until they are golden brown and crispy. You should hear a gentle sizzle as they cook.
7. 7Remove the cooked potato pancakes from the skillet and place them on a plate lined with paper towels to drain any excess oil. Repeat with the remaining potato mixture.
8. 8Serve the Dairy-Free Kartoffelpuffer hot with the Applesauce.

Substitutions

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