German Potato Pancakes (Kartoffelpuffer) - Dairy & Egg Free

Ingredients

• 2 lb Potatoes, peeled and grated
• 1 medium Onion, grated
• 2 tbsp Potato Starch
• 2 tbsp All-Purpose Flour (Gluten-Free)
• 1 tsp Salt
• 0.5 tsp Black Pepper
• 0.5 cup Vegetable Oil, for frying
• 1 cup Applesauce, for serving

Instructions

1. 1Place the 2 lb of peeled and grated potatoes and the 1 medium grated onion into the center of a clean kitchen towel. Twist the ends of the towel together and squeeze firmly over a sink to remove as much liquid as possible.
2. 2In a large bowl, combine the squeezed grated potatoes and onion with the 2 tbsp of potato starch, 2 tbsp of all-purpose flour (gluten-free), 1 tsp of salt, and 0.5 tsp of black pepper. Mix until everything is well combined.
3. 3Pour the 0.5 cup of vegetable oil into a large skillet and heat it over medium heat, which is about 350°F (175°C). Wait until the oil is shimmering.
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. Cook for 3 to 4 minutes on each side, until the potato pancakes are golden brown and crispy.
5. 5Using a slotted spoon or spatula, remove the cooked potato pancakes from the skillet. Place them on a plate lined with paper towels to absorb any extra oil.
6. 6Serve the hot potato pancakes immediately with the 1 cup of applesauce.

Substitutions

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