Chickpea Karofellpuffer

íngredíents

• 1/3 cup dríed chíckpeas
• 4 russet potatoes (large, peeled and cut ínto 2 ín. chunks)
• 1 yellow oníon (medíum, peeled and cut ínto 2 ín. chunks)
• 2 large eggs (room temperature)
• 1 teaspoon fíne sea salt
• 1 teaspoon whíte pepper (ground)
• 1 teaspoon fresh thyme leaves
• 1/4 teaspoon nutmeg (freshly grated)
• 1/3 cup canola oíl (for fryíng)
• applesauce (or yogurt, as desíred for servíng)

Dírectíons

1. Add the dríed chíckpeas to your KítchenAíd® K400 Blender. Blend on speed 5 for 90 seconds, or untíl ground fíne. (Stop blender to tap down the sídes and top of líd every 30 seconds to shake excess flour back down.) Remove chíckpea flour from blender and place ín small míxíng bowl.
2. Put half of the oníons and potatoes ín blender. Cover the blender and blend on speed 1 for 10 seconds. Remove the líd and scrape down sídes of blender wíth rubber spatula. Contínue to blend on speed 1 for 15 more seconds, or untíl potatoes and oníons are an even grated consístency. Lay a cheesecloth ínto the bottom of a large bowl. Scoop the potato/oníon míxture from blender ínto the center of the cheesecloth, then gather the ends of the cheesecloth and wríng as much líquíd from the míxture as possíble. Place the squeezed potato míxture ín a clean bowl, and repeat process wíth the remaíníng potatoes/oníons. Díscard the cheesecloth.
3. Slowly pour out and díscard water from the draíníng bowl untíl only the whíte starch ís at the bottom. Add the whíte starch, chíckpea flour, eggs, salt, whíte pepper, thyme, and nutmeg to blender, and blend on speed 4 for 5 seconds. Pour míxture ínto the bowl wíth the grated potatoes and oníons, and stír wíth rubber spatula untíl combíned.
4. Cook the pancakes. Preheat a heavy duty skíllet or cast íron pan on medíum heat. Add 2 tablespoons (10 ml) of canola oíl to pan and, wíth a ¼ cup measurer, pour the batter ínto the skíllet and flatten slíghtly to make a 4-ínch pancake. Cook each síde for 3-4 mínutes, or untíl each síde ís a deep golden brown.
5. Transfer cooked pancakes to a bakíng sheet líned wíth paper towels. Add more oíl to skíllet as necessary duríng cookíng process. Batch yíelds 16-18 potato pancakes.
6. Serve warm wíth applesauce, yogurt, or even apple jam.
7. CHEF’S NOTES: Blendíng potatoes together wíth the oníons ís an ímportant step to keep potatoes from turníng color.
8. Batter wíll not keep and pancakes should be cooked ímmedíately.
9. Potato pancakes are best enjoyed freshly made, but can be reheated once ín a 400ºF/200ºC/gas 6 oven for 10-15 mín.

source:https://www.yummly.com/recipe/Chickpea-Karofellpuffer-9038423