Low Fat Kartoffelpuffer
Discover the lighter side of Germany’s beloved Kartoffelpuffer with this Low Fat Kartoffelpuffer recipe! These golden-brown potato pancakes are made with simple, wholesome ingredients like grated russet potatoes, onions, and fluffy egg whites, creating a perfectly crispy texture without the need for excess oil. By using non-stick cooking spray and a clever moisture-removal technique, this recipe delivers all the crunch and flavor of traditional Kartoffelpuffer with fewer calories. Ready in just 40 minutes, it’s a healthier take on a classic comfort food that pairs beautifully with tangy applesauce or creamy low-fat yogurt. Perfect as a snack, side dish, or savory breakfast, these low-fat potato pancakes are sure to satisfy! Keywords: low-fat potato pancakes, healthy Kartoffelpuffer, crispy potato pancakes, German recipes.
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Recipe Information
Ingredients
- 4 medium Russet potatoes
- 1 small Onion
- 3 large Egg whites
- 3 tablespoons All-purpose flour
- 1 teaspoon Salt
- 0.5 teaspoon Ground black pepper
- 0.5 teaspoon Baking powder
- Non-stick cooking spray
Instructions
Peel and grate the russet potatoes using a box grater or a food processor equipped with a grating disc.
Transfer the grated potatoes to a clean kitchen towel, wrap them up and squeeze out all the excess moisture. This is crucial for ensuring crispy Kartoffelpuffer.
Finely dice the onion.
In a large mixing bowl, combine the grated potatoes, diced onion, egg whites, flour, salt, pepper, and baking powder. Mix until all the ingredients are well incorporated.
Preheat a non-stick skillet over medium-high heat and spray with non-stick cooking spray to avoid sticking.
Scoop approximately 1/4 cup of the potato mixture into the skillet and flatten it gently with a spatula to create a pancake approximately 1/2-inch thick.
Cook each pancake for about 3-4 minutes per side, or until golden brown and crispy. You may need to spray the skillet again between batches.
Transfer the cooked Kartoffelpuffer to a plate lined with paper towels to absorb any excess oil and keep them warm in a low oven while you cook the remaining pancakes.
Serve immediately, garnished with fresh herbs or a dollop of low-fat yogurt or apple sauce, if desired.
Nutrition Facts
Calories |
861 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 0.7 g | 1% | |
| Saturated Fat | 0.1 g | 0% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 2849 mg | 124% | |
| Total Carbohydrate | 184.5 g | 67% | |
| Dietary Fiber | 14.4 g | 51% | |
| Total Sugars | 14.0 g | ||
| Protein | 34.5 g | 69% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 143 mg | 11% | |
| Iron | 9.7 mg | 54% | |
| Potassium | 4259 mg | 91% | |
*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.
