Vegan German Potato Pancakes (Kartoffelpuffer)

Ingredients

• about 910 g Potatoes
• 1 medium Onion
• 2 tbsp Vegan Egg Replacer (flaxseed meal)
• 1/4 cup All-Purpose Flour
• 1 tsp Salt
• 1/2 tsp Black Pepper
• 1/4 tsp Nutmeg
• 1/2 cup Canola Oil
• 1 cup Applesauce

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

Instructions

1. 1Peel the about 910 g of potatoes and the 1 medium onion. Using a box grater, grate both the potatoes and the onion. Place all the grated potato and onion mixture into a clean kitchen towel and twist the towel firmly to squeeze out as much liquid as possible.
2. 2In a large bowl, combine the squeezed potato and onion mixture with the 2 tbsp of vegan egg replacer (flaxseed meal), the 1/4 cup of all-purpose flour, the 1 tsp of salt, the 1/2 tsp of black pepper, and the 1/4 tsp of nutmeg. Mix everything together until it is well combined.
3. 3Pour the 1/2 cup of canola oil into a large skillet and heat it over medium-high heat until it reaches 190°C.
4. 4Carefully drop heaping tablespoons of the potato mixture into the hot oil. Use a spatula to gently flatten each spoonful into a pancake shape. Do not overcrowd the skillet; cook in batches if necessary.
5. 5Cook the potato pancakes for 3 to 4 minutes on each side, until they are a deep golden brown and appear crispy. You should hear a gentle sizzle as they cook.
6. 6Remove the cooked potato pancakes from the skillet using a spatula. Place them on a plate lined with paper towels to absorb any excess oil.
7. 7Serve the potato pancakes immediately with the 1 cup of applesauce.

Substitutions

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