Dairy-Free Kartoffelpuffer
Crispy, golden, and irresistibly delicious, our Dairy-Free Kartoffelpuffer is a classic German potato pancake recipe reinvented for those avoiding dairy without compromising on flavor. Made with simple, wholesome ingredients like starchy potatoes, onion, and a touch of nutmeg, these pancakes are pan-fried to a perfect crunch. The recipe’s dairy-free twist doesn’t sacrifice authenticity or texture, and the optional hint of nutmeg adds a warm, aromatic depth. Perfect as a side dish, snack, or even a main course, these versatile pancakes are best served fresh with traditional toppings like applesauce or a dollop of dairy-free sour cream. Ready in just 40 minutes and tailored to serve four, this gluten-friendly, crowd-pleasing recipe will quickly become a mealtime favorite. Ideal for fans of German cuisine, potato lovers, and those seeking easy, dairy-free comfort food options, Dairy-Free Kartoffelpuffer is your answer to crispy, savory perfection!
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Recipe Information
Ingredients
- 4 pieces Potatoes (medium, starchy variety like Russet)
- 1 piece Onion (small)
- 2 large Eggs
- 4 tablespoons All-purpose flour
- 1 teaspoon Salt
- 0.5 teaspoon Ground black pepper
- 0.25 teaspoon Nutmeg (optional)
- 0.5 cup Vegetable oil (for frying)
Instructions
Peel the potatoes and onion. Grate both finely using a box grater or food processor with a grating attachment.
Place the grated potatoes and onion in a clean kitchen towel or cheesecloth. Squeeze out as much moisture as possible into a bowl. Allow the liquid to settle so the starch sinks to the bottom, then drain and reserve the starch.
In a large bowl, combine the drained potato and onion mixture, reserved potato starch, eggs, flour, salt, pepper, and nutmeg (if using). Mix until well combined.
Heat the vegetable oil in a large skillet over medium-high heat.
Once the oil is hot, carefully spoon about 1/4 cup of the potato mixture into the skillet, flattening it with a spatula to form a pancake.
Fry the pancakes for about 3-4 minutes on each side or until golden brown and crispy.
Transfer the cooked Kartoffelpuffer to a paper towel-lined plate to drain any excess oil.
Repeat the process with the remaining batter, adding more oil to the skillet if necessary.
Serve the Kartoffelpuffer warm, garnished with desired toppings such as applesauce or dairy-free sour cream.
Nutrition Facts
Calories |
1973 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 129.2 g | 166% | |
| Saturated Fat | 20.6 g | 103% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 372 mg | 124% | |
| Sodium | 2549 mg | 111% | |
| Total Carbohydrate | 179.1 g | 65% | |
| Dietary Fiber | 17.6 g | 63% | |
| Total Sugars | 10.9 g | ||
| Protein | 34.6 g | 69% | |
| Vitamin D | 2.1 mcg | 10% | |
| Calcium | 162 mg | 12% | |
| Iron | 8.1 mg | 45% | |
| Potassium | 3993 mg | 85% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
