Vegan German Potato Pancakes (Kartoffelpuffer)

Ingredients

• about 910 g Potatoes
• 1 medium Onion
• 2 tbsp Flaxseed Meal
• 6 tbsp Water
• 1/4 cup All-Purpose Flour
• 1 tsp Salt
• 1/2 tsp Black Pepper
• 1/4 cup Vegetable Oil

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

Instructions

1. 1Using a vegetable peeler, peel the about 910 g Potatoes and the 1 medium Onion. Using a box grater with coarse holes or a food processor with a grating disc, grate the peeled potatoes and onion into a large bowl.
2. 2Gather the grated about 910 g Potatoes and 1 medium Onion into a clean kitchen towel or cheesecloth. Firmly squeeze out as much excess liquid as possible over a sink or separate bowl; discard the liquid.
3. 3In a small bowl, combine the 2 tbsp Flaxseed Meal and 6 tbsp Water. Stir well and let the mixture sit for 5 minutes until it thickens into a gel-like consistency.
4. 4In a large bowl, combine the squeezed grated potato and onion mixture, the prepared flaxseed mixture, 1/4 cup All-Purpose Flour, 1 tsp Salt, and 1/2 tsp Black Pepper. Mix thoroughly until all ingredients are evenly distributed and form a cohesive batter.
5. 5Place a large skillet (e.g., 30.48 cm) over medium heat (approximately 148.9-176.7°C / 150-175°C). Add the 1/4 cup Vegetable Oil to the skillet and heat until shimmering, about 2-3 minutes.
6. 6Once the oil is hot, carefully drop spoonfuls of the potato mixture into the skillet, leaving some space between each. Flatten each spoonful slightly with the back of the spoon to form a pancake about 1.27 cm thick.
7. 7Fry the potato pancakes for 3-4 minutes per side, or until they are deeply golden brown and crispy on both sides. You should hear a gentle sizzling sound while they cook.
8. 8Using a slotted spatula, carefully remove the cooked potato pancakes from the skillet and transfer them to a plate lined with paper towels to drain any excess oil. Serve the pancakes immediately.

Substitutions

Related Guides