Vegan Kartoffelpuffer (Potato Pancakes) with Applesauce

Ingredients

• 2 lbs Potatoes (Russet)
• 1/2 medium Onion
• 1/4 cup Flour (All-Purpose)
• 1 tablespoon Flaxseed Meal
• 1/2 teaspoon Baking Powder
• 1 teaspoon Salt
• 1/4 teaspoon Black Pepper
• 1/2 cup Vegetable Oil
• 1 cup Applesauce

Instructions

1. 1Peel the 2 lbs of potatoes and the 1/2 medium onion. Grate them using a box grater or food processor until finely shredded.
2. 2Place the grated potato and onion mixture into a clean kitchen towel. Twist the towel tightly and squeeze out as much liquid as possible. Discard the liquid.
3. 3In a large bowl, combine the squeezed grated potato mixture, the 1/4 cup of flour, the 1 tablespoon of flaxseed meal, the 1/2 teaspoon of baking powder, the 1 teaspoon of salt, and the 1/4 teaspoon of black pepper. Mix well until everything is evenly distributed.
4. 4Pour the 1/2 cup of vegetable oil into a large skillet. Heat the oil over medium heat until it shimmers, approximately 350°F (175°C).
5. 5Carefully drop rounded spoonfuls of the potato mixture into the hot oil. Use a spatula to gently flatten each spoonful into a pancake shape, about 1/2-inch thick.
6. 6Cook the potato pancakes for 3 to 4 minutes per side. They are ready to flip when the edges are golden brown and crispy, and the underside is firm to the touch. Continue cooking the second side for another 3 to 4 minutes until golden brown and cooked through.
7. 7Remove the cooked potato pancakes from the skillet and place them on a plate lined with paper towels to drain any excess oil. Repeat with the remaining potato mixture, adding more oil to the skillet if needed and heating it to 350°F (175°C) before adding more pancakes.
8. 8Serve the potato pancakes warm with the 1 cup of applesauce.

Substitutions

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