Vegan Potato Pancakes (Placki Ziemniaczane)

Ingredients

• about 910 g Potatoes
• 1 medium Onion
• 1/4 cup All-purpose flour
• 1 tablespoon Flaxseed meal
• 1 teaspoon Salt
• 1/2 teaspoon Black pepper
• 1/4 cup Vegetable oil
• 1 cup Applesauce
• 1 cup Vegan sour cream

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. Grate the peeled potatoes and onion. Place the grated potatoes and onion into a clean kitchen towel and squeeze out as much liquid as possible.
2. 2In a large bowl, combine the squeezed grated potatoes and onion with the 1/4 cup all-purpose flour, the 1 tablespoon flaxseed meal, the 1 teaspoon salt, and the 1/2 teaspoon black pepper. Mix everything together until well combined.
3. 3Pour the 1/4 cup vegetable oil into a large skillet and heat it over medium heat, which is 175°C. Wait until the oil is shimmering.
4. 4Carefully drop rounded spoonfuls of the potato mixture into the hot oil. Use the back of the spoon to flatten each spoonful slightly into a pancake shape. Do not overcrowd the skillet; cook in batches if necessary.
5. 5Cook the potato pancakes for 3-4 minutes on each side. They are done when they are golden brown and crispy on the outside. You should hear a gentle sizzle as they cook.
6. 6Remove 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 vegetable oil if the skillet becomes dry.
7. 7Serve the hot potato pancakes immediately with the 1 cup applesauce or the 1 cup vegan sour cream.

Substitutions

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