Low Sodium Kartoffelpuffer
Experience the comfort of classic German cuisine with a heart-healthy twist in this Low Sodium Kartoffelpuffer recipe. These crispy potato pancakes are crafted with freshly grated russet potatoes and onion, bound together by a single egg and a touch of flour for perfect structure. By carefully squeezing out excess moisture and using a light olive oil for frying, every bite achieves a satisfying crunch without extra salt. Paired with unsweetened applesauce, the dish boasts a delightful balance of savory and naturally sweet flavors. Ready in under 40 minutes, this low-sodium version of Kartoffelpuffer is ideal for gluten-intolerant-friendly appetizers, hearty breakfasts, or side dishes with a healthier focus that doesn’t sacrifice tradition or taste.
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Recipe Information
Ingredients
- 4 medium Russet potatoes
- 1 medium Yellow onion
- 1 large Egg
- 2 tablespoons All-purpose flour
- 0.5 teaspoon Ground black pepper
- 3 tablespoons Olive oil
- 1 cup Unsweetened applesauce
Instructions
Peel the potatoes and the onion. Grate them using the large holes of a box grater or food processor with a grating attachment. Transfer the grated potatoes and onion to a clean kitchen towel.
Twist the kitchen towel to squeeze out as much liquid as possible from the potato and onion mixture. This will help the potato pancakes become crisp during frying.
In a large mixing bowl, combine the dry grated potato and onion, and mix in the egg, flour, and ground black pepper. Stir until all ingredients are well incorporated.
Heat 2 tablespoons of olive oil in a large non-stick skillet over medium-high heat. Scoop about 2 tablespoons of the potato mixture and shape into a rough patty with your hands, then place it in the hot skillet. Repeat this process, frying 3-4 pancakes at a time without overcrowding the pan.
Fry each potato pancake for about 3-4 minutes on each side, or until golden brown and crisp. Use a spatula to press each pancake lightly to ensure even browning.
Transfer the cooked potato pancakes to a plate lined with paper towels to drain any excess oil.
Add an additional tablespoon of olive oil if needed, and continue frying remaining potato mixture in batches.
Serve the Kartoffelpuffer hot with a side of unsweetened applesauce as a delicious and traditional accompaniment.
Nutrition Facts
Calories |
1353 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 50.3 g | 64% | |
| Saturated Fat | 8.7 g | 43% | |
| Polyunsaturated Fat | 6.0 g | ||
| Cholesterol | 220 mg | 73% | |
| Sodium | 216 mg | 9% | |
| Total Carbohydrate | 202.8 g | 74% | |
| Dietary Fiber | 17.3 g | 62% | |
| Total Sugars | 35.9 g | ||
| Protein | 29.9 g | 60% | |
| Vitamin D | 1.3 mcg | 7% | |
| Calcium | 170 mg | 13% | |
| Iron | 10.9 mg | 61% | |
| Potassium | 4320 mg | 92% | |
*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.
