Gluten-Free German Potato Pancakes (Kartoffelpuffer)

Ingredients

• about 910 g Potatoes, Russet
• 1 medium Onion
• 1/4 cup Tapioca Starch
• 2 large Eggs
• 1 tsp Salt
• 1/2 tsp Black Pepper
• 1/4 tsp Nutmeg
• 1/2 cup Vegetable Oil

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

Instructions

1. 1Peel the about 910 g of Russet potatoes and the 1 medium onion. Grate them using a box grater or a food processor until finely shredded.
2. 2Place the grated potatoes and onion onto a clean kitchen towel. Gather the corners of the towel and twist tightly to squeeze out as much liquid as possible. Discard the liquid.
3. 3In a large bowl, combine the squeezed potato and onion mixture with the 1/4 cup of tapioca starch, 2 large eggs, 1 tsp of salt, 1/2 tsp of black pepper, and 1/4 tsp of nutmeg. Mix everything together until well combined.
4. 4Pour the 1/2 cup of vegetable oil into a large skillet. Heat the oil over medium-high heat until it shimmers, which is approximately 175°C.
5. 5Carefully drop rounded spoonfuls of the potato mixture into the hot oil. Use the back of the spoon to gently flatten each spoonful into a pancake shape, about 1.27 cm thick.
6. 6Cook the potato pancakes for 3 to 4 minutes on each side. They are done when they are golden brown and crispy on the outside.
7. 7Using 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 excess oil.
8. 8Serve the potato pancakes hot.

Substitutions

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