Gluten-Free Potato Pancakes (Placki Ziemniaczane) with Applesauce

Ingredients

• 2 lbs Potatoes
• 1 small Onion
• 1 Egg
• 0.25 cup Potato Starch
• 0.5 tsp Salt
• 0.25 tsp Black Pepper
• 0.5 cup Oil
• 1 cup Applesauce

Instructions

1. 1Peel the 2 lbs of potatoes and the 1 small onion. Grate the peeled potatoes and onion using the small holes of a box grater.
2. 2Place the grated potatoes and onion into the center of a clean kitchen towel. Gather the edges of the towel together and twist firmly to squeeze out as much liquid as possible over a sink or bowl. Discard the liquid.
3. 3In a large bowl, combine the squeezed grated potatoes and onion, 1 egg, 0.25 cup potato starch, 0.5 tsp salt, and 0.25 tsp black pepper. Mix everything together thoroughly until well combined.
4. 4Pour the 0.5 cup oil into a large skillet and heat over medium-high heat until the oil shimmers, about 350°F (175°C).
5. 5Carefully drop rounded tablespoons of the potato mixture into the hot oil, gently flattening each spoonful with the back of the spoon. Do not overcrowd the skillet; cook in batches if necessary.
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. 7Using a slotted spoon, carefully remove the cooked potato pancakes from the skillet and place them on a plate lined with paper towels to drain any excess oil.
8. 8Serve the hot potato pancakes immediately with 1 cup applesauce on the side.

Substitutions

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