German Vegan Potato Pancakes or Kartoffelpuffer
User Reviews
5
German Vegan Potato Pancakes or Kartoffelpuffer
Description
This recipe for German Vegan Potato Pancakes starts by peeling and grating starchy potatoes, which are then tightly squeezed in a towel to remove excess moisture, preventing soggy pancakes. Finely grated onion is added along with flour, salt, and pepper to form a batter that binds well without eggs.
The potato mixture is shaped into patties and fried in neutral oil until each side develops a crisp, golden crust. This cooking method ensures a contrast between the crisp exterior and tender interior, highlighting the natural potato flavor enhanced by subtle seasoning.
These vegan Kartoffelpuffer make a versatile dish suitable for breakfast, lunch, dinner, or even dessert, particularly when paired with Dijon mustard, applesauce, or a favorite dip. They can accompany soups or salads, adding a satisfying texture and flavor.
They keep well refrigerated for several days and can be reheated in a pan to restore crispness. Freezing individual patties on a baking sheet before storing them in bags allows for later quick frying or baking. Variations include adding grated vegetables or swapping flours to adjust texture and nutrition.
Ingredients
- 5 medium size Yukon Gold potato about 600 g or 1.3 lb, or Russet potato
- 1 small yellow onion
- ¼ cup or 40 g all-purpose flour
- ½ teaspoon salt
- ¼ teaspoon black pepper
- oil see notes, for frying
- chives chopped, to serve
- Dijon mustard Maille Originale, to serve
Instructions
Peel and grate the potatoes
- Peel the potatoes and remove all the eyes with the tip of the vegetable peeler. Use a box grater or a shredder attachment of your processor to grate the potatoes.
Squeeze the shredded potatoes
- Transfer into a bowl or colander that is prepared with a clean dish towel laid into it. Take the edges of the towel and twist the top until it squeezes the potatoes and drains the excess liquid. Make sure to squeeze as hard as you can!
Finely grate the onion
- Use the other side of your box grater to finely grate the onion. Alternatively, chop it or use a tablespoon of onion powder.
Make the pancakes mixture
- Transfer the squeezed potatoes to a medium bowl and add onion, flour, salt and pepper.
Form the fritters
- Prepare a large plate dusted with flour. Take a heaped tablespoon of the mixture and form a patty. It’s a good idea to moisten your hands with water before doing that. Put it on a plate and repeat with the rest of the mixture (This recipe makes about 10 potato pancakes). Dust them with a bit of flour. and press with your fingers until it’s flat.
Fry the potato pancakes on a pan
- Heat a lug of oil in a large frying pan or skillet to medium heat. Use a spatula to transfer the pancakes to the pan and press them down to make them flat. Don’t overcrowd the pan. I recommend cooking them in batches so they don’t stick together. Use the spatula to form the edges. Cook them for up to 5 minutes per side, or until golden brown and crispy. To keep them hot before serving, put them in the warm oven (70 °C/160 °F), while you fry the next batch.
Serve
- Sprinkle with chives and serve immediately with Maille Dijon Originale Mustard, ketchup, vegan sour cream, apple sauce or your favorite dip. Enjoy!
Notes
- Use starchy potatoes like Russet or Yukon Gold for best texture that holds together.
- Squeeze out excess liquid from grated potatoes thoroughly to avoid sogginess in pancakes.
- Moisten hands with water before shaping patties to prevent sticking and help form even fritters.
- Store cooked pancakes in the refrigerator up to 4 days; reheat in a pan to maintain crispness.
- For freezing, cool patties fully, freeze individually on a baking sheet, then transfer to freezer bags for up to 3 months.
- Good served with Dijon mustard, applesauce, ketchup, or vegan mayo and pairs well with soup or salad.
- Optional additions: grated vegetables like carrots or herbs can be mixed in for variety.
- Use neutral oils like canola, corn, or peanut oil for frying to avoid overpowering flavors.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4servings
Amount Per Serving
Calories 266 kcal
% Daily Value*
| Calories | 266kcal | 13% |
| Carbohydrates | 60g | 20% |
| Protein | 7g | 14% |
| Fat | 1g | 2% |
| Saturated Fat | 1g | 5% |
| Sodium | 17mg | 1% |
| Potassium | 1164mg | 25% |
| Fiber | 7g | 28% |
| Sugar | 3g | 6% |
| Vitamin A | 6IU | 0% |
| Vitamin C | 54mg | 60% |
| Calcium | 39mg | 4% |
| Iron | 3mg | 17% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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