Gluten-Free German Potato Pancakes with Applesauce

Ingredients

• about 910 g Potatoes, peeled and grated
• 1/4 cup Tapioca Starch
• 1 large Egg
• 1/4 cup Onion, grated
• 1/2 tsp Salt
• 1/4 tsp Black Pepper
• 1 cup Applesauce, unsweetened
• 1/4 cup Oil, for frying

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

Instructions

1. 1Peel and grate the about 910 g Potatoes. Grate the 1/4 cup Onion. Place the grated potatoes and onion in the center of a clean cheesecloth or several layers of paper towels and squeeze out as much excess liquid as possible.
2. 2In a large bowl, combine the squeezed grated potatoes and onion with the 1/4 cup Tapioca Starch, 1 large Egg, 1/2 tsp Salt, and 1/4 tsp Black Pepper. Mix everything together until well combined.
3. 3Pour the 1/4 cup Oil into a 30.48 cm skillet and heat it over medium heat until it shimmers, about 175°C.
4. 4Carefully drop rounded tablespoons of the potato mixture into the hot oil, flattening each spoonful slightly with the back of the spoon to form small pancakes.
5. 5Cook the potato pancakes for 3 to 4 minutes per side, until they are golden brown and crispy. The edges should look firm and the center should feel slightly firm when gently pressed.
6. 6Remove the cooked potato pancakes from the skillet and place them on a plate lined with paper towels to drain any excess oil.
7. 7Serve the potato pancakes immediately with the 1 cup Applesauce, unsweetened.

Substitutions

Related Guides