Keto Potato Pancakes (Kartoffelpuffer) with Apple Sauce

Ingredients

• 1 medium Cauliflower
• 1/2 cup Almond flour
• 1/2 medium Onion
• 1 Egg
• 3 tbsp Olive oil
• 1/2 tsp Salt
• 1/4 tsp Pepper
• 1 cup Unsweetened apple sauce

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

Instructions

1. 1Combine the 1 medium cauliflower, cut into florets, with enough water to cover it in a large pot. Bring the water to a boil over high heat (100°C / 100°C) and boil for 8-10 minutes, until the cauliflower is very tender when pierced with a fork. Drain the cauliflower thoroughly in a colander, then transfer it to a large bowl and mash it completely until smooth.
2. 2Grate the 1/2 medium onion directly into the bowl with the mashed cauliflower. Add the 1/2 cup almond flour, 1 egg, 1/2 tsp salt, and 1/4 tsp pepper to the bowl. Mix all ingredients thoroughly with a spoon or spatula until a uniform batter forms.
3. 3Place a large skillet (e.g., a 30.48 cm skillet) over medium heat (approximately 148.9-162.8°C / 150-165°C). Add the 3 tbsp olive oil to the skillet and allow it to heat for 2-3 minutes, until shimmering slightly.
4. 4Once the 3 tbsp olive oil is shimmering, drop spoonfuls of the cauliflower mixture into the skillet, leaving space between them. Gently flatten each spoonful with the back of a spoon to form pancakes about 5.08-7.62 cm (5-7.5 cm) in diameter. Fry the pancakes for 3-4 minutes per side, until they are golden brown and crispy; cook in batches, adding more olive oil if the skillet becomes dry.
5. 5Serve the hot keto potato pancakes immediately. Place the 1 cup unsweetened apple sauce in a small bowl alongside the pancakes for dipping.

Substitutions

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