Vegan Kartoffelpuffer
Crispy, golden, and utterly irresistible, Vegan Kartoffelpuffer is a plant-based twist on the classic German potato pancake that will leave your taste buds singing. Made with grated potatoes and onions, bound together with a hearty flaxseed egg, and seasoned to perfection with baking powder, salt, and pepper, these pancakes deliver a satisfying crunch without the use of dairy or eggs. The secret to their perfectly crisp texture lies in squeezing out excess moisture from the potatoes, ensuring each bite is delightfully crispy on the outside and tender on the inside. Quick to prepare and ready in just under an hour, this recipe is ideal for a comforting brunch, snack, or side dish. Pair your Kartoffelpuffer with vegan sour cream, applesauce, or a sprinkle of fresh herbs for a truly authentic experience. Whether you're exploring German cuisine or simply craving a savory treat, this recipe is a must-try for potato lovers everywhere!
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Recipe Information
Ingredients
- 4 medium Potatoes
- 1 medium Yellow Onion
- 4 tablespoons All-purpose flour
- 2 tablespoons Ground flaxseed
- 6 tablespoons Water
- 0.5 teaspoon Baking powder
- 1 teaspoon Salt
- 0.5 teaspoon Ground black pepper
- 4 tablespoons Vegetable oil
Instructions
Peel and grate the potatoes using the large holes of a box grater. Transfer them to a clean kitchen towel and squeeze out as much excess moisture as possible. This is crucial to ensure crispy pancakes.
Peel and grate the onion using the same side of the box grater. Transfer the grated onion to a large mixing bowl.
Prepare the flaxseed egg by mixing the ground flaxseed with water in a small bowl. Let it sit for 5-10 minutes until it thickens.
Add the grated potatoes to the bowl with the onion. Stir in the all-purpose flour, baking powder, salt, and ground black pepper.
Add the prepared flaxseed egg to the potato mixture. Mix everything until well combined. The mixture should hold together when squeezed in your hand.
Heat 2 tablespoons of vegetable oil in a large non-stick skillet over medium heat. Once the oil is hot, scooping about 1/4 cup of the potato mixture for each pancake, fry the pancakes in batches.
Flatten the mixture slightly with a spatula to form a flat disc. Fry for 3-4 minutes on each side until golden brown and crispy. Adjust the heat as needed to prevent burning.
Transfer the cooked Kartoffelpuffer to a paper towel-lined plate to drain excess oil. Add more oil to the pan as necessary for the remaining batches.
Serve the vegan Kartoffelpuffer hot, garnished with fresh herbs or served with applesauce or vegan sour cream on the side.
Nutrition Facts
Calories |
1424 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 59.7 g | 77% | |
| Saturated Fat | 8.4 g | 42% | |
| Polyunsaturated Fat | 33.6 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 2676 mg | 116% | |
| Total Carbohydrate | 208.3 g | 76% | |
| Dietary Fiber | 24.4 g | 87% | |
| Total Sugars | 14.2 g | ||
| Protein | 27.0 g | 54% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 193 mg | 15% | |
| Iron | 11.4 mg | 63% | |
| Potassium | 4600 mg | 98% | |
*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.
