Dairy-Free Potato Pancakes (Placki Ziemniaczane)

Ingredients

• about 910 g Potatoes, peeled
• 1 medium Onion
• 0.5 cup All-purpose flour
• 0.25 cup Applesauce
• 1 teaspoon Salt
• 0.5 teaspoon Black pepper
• 0.5 cup Vegetable oil (for frying)

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

Instructions

1. 1Using a box grater or food processor, grate the about 910 g of potatoes and the 1 medium onion.
2. 2Place the grated potatoes and onion into a clean kitchen towel. Squeeze out as much excess liquid as possible over a sink or bowl.
3. 3In a medium bowl, combine the squeezed potato and onion mixture, the 0.5 cup of all-purpose flour, the 0.25 cup of applesauce, the 1 teaspoon of salt, and the 0.5 teaspoon of black pepper. Mix until just combined.
4. 4Heat the 0.5 cup of vegetable oil in a large skillet over medium heat, about 175°C. The oil should shimmer.
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. 6Cook the pancakes for 3 to 4 minutes per side, until they are golden brown and crispy. Listen for a gentle sizzle as they cook.
7. 7Remove the cooked potato pancakes from the skillet using a spatula and place them on a plate lined with paper towels to drain any excess oil.
8. 8Serve the potato pancakes immediately.

Substitutions

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