Vegan German Potato Pancakes (Kartoffelpuffer)

Ingredients

• 4 medium Potatoes, peeled and grated
• 1 medium Onion, grated
• 2 tablespoons Potato starch
• 1 tablespoon Flaxseed meal
• 3 tablespoons Water
• 1 teaspoon Salt
• 1/2 teaspoon Black pepper
• 1/4 teaspoon Nutmeg
• 1/4 cup Vegetable oil (for frying)
• 1 cup Applesauce (for serving)

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

Instructions

1. 1In a large bowl, combine the 4 medium Potatoes, peeled and grated, and the 1 medium Onion, grated. Place a clean kitchen towel over the mixture and firmly squeeze out as much excess moisture as possible.
2. 2In a small bowl, whisk together the 1 tablespoon Flaxseed meal and the 3 tablespoons Water. Let this mixture sit for 5 minutes until it thickens into a gel.
3. 3Add the 2 tablespoons Potato starch, the thickened flaxseed mixture, the 1 teaspoon Salt, the 1/2 teaspoon Black pepper, and the 1/4 teaspoon Nutmeg to the bowl with the squeezed potatoes and onion. Mix everything thoroughly until it is well combined.
4. 4Place a large skillet over medium heat. Add the 1/4 cup Vegetable oil to the skillet and heat until it shimmers, which should take about 2-3 minutes.
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.
6. 6Fry the potato pancakes for 3 to 4 minutes on each side. They are ready when they are golden brown and crispy on the outside.
7. 7Remove the cooked potato pancakes from the skillet using a spatula and place them on a plate lined with paper towels to absorb any extra oil.
8. 8Serve the potato pancakes immediately with the 1 cup Applesauce.

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