Vegan German Potato Pancakes (Kartoffelpuffer)

Ingredients

• 3 large Potatoes, peeled and grated
• 1/2 medium Onion, grated
• 1/4 cup Flour
• 2 tablespoons Potato starch
• 1/2 teaspoon Baking powder
• 1 teaspoon Salt
• 1/4 teaspoon Black pepper
• 1/4 teaspoon Nutmeg
• 1/2 cup Vegetable oil, for frying
• 1 cup Applesauce, for serving

Instructions

1. 1Place the 3 large Potatoes, peeled and grated, into a clean kitchen towel. Twist the towel firmly to squeeze out as much excess liquid as possible.
2. 2In a medium bowl, combine the squeezed grated potatoes, the 1/2 medium Onion, grated, the 1/4 cup Flour, the 2 tablespoons Potato starch, the 1/2 teaspoon Baking powder, the 1 teaspoon Salt, the 1/4 teaspoon Black pepper, and the 1/4 teaspoon Nutmeg.
3. 3Mix all the ingredients together thoroughly with a spoon or your hands until they are evenly combined into a thick batter.
4. 4Heat the 1/2 cup Vegetable oil in a large skillet over medium heat until the oil shimmers, which is about 350°F (175°C).
5. 5Carefully drop rounded tablespoons of the potato mixture into the hot oil. Gently flatten each spoonful slightly with the back of the spoon to form small pancakes.
6. 6Fry the potato pancakes for 3-4 minutes on each side, until they are a deep golden brown and feel crispy to the touch. You may hear a gentle sizzle as they cook.
7. 7Using a slotted spoon or spatula, remove the cooked potato pancakes from the skillet and place them on a plate lined with paper towels to absorb any extra oil.
8. 8Serve the potato pancakes warm with the 1 cup Applesauce on the side for dipping.

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