German Potato Pancakes (Kartoffelpuffer)
Crispy and savory potato pancakes, a German breakfast staple, made without eggs using applesauce as a binder.
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Ingredients
- about 910 g Potatoes
- 1 medium Onion
- 1/2 cup Applesauce
- 1/4 cup All-purpose flour
- 1 tsp Salt
- 1/2 tsp Black pepper
- 1/4 tsp Nutmeg
- 1/2 cup Vegetable oil
Original measure retained: its cup/spoon or fluid-volume standard is unspecified.
Instructions
- 1Peel and grate the potatoes and onion.
- 2Place the grated potatoes and onion in a clean kitchen towel and squeeze out as much liquid as possible.
- 3In a large bowl, combine the grated potato mixture, applesauce, flour, salt, pepper, and nutmeg.
- 4Heat the vegetable oil in a large skillet over medium heat.
- 5Drop spoonfuls of the potato mixture into the hot oil and flatten slightly.
- 6Cook for 3-4 minutes per side, or until golden brown and crispy.
- 7Serve hot with applesauce or sour cream (dairy-free alternative available).
Substitutions
Egg → Applesauce
Applesauce provides moisture and binding without the allergen.
Allergy Disclaimer — Safe Plated Pte. Ltd.
This content is AI-generated by Safe Plated and is not medical advice. AI can make errors and may miss allergens or cross-contamination risks. Always read physical ingredient labels and verify allergen safety independently before preparing or consuming any food. Consult your allergist for guidance specific to your situation.
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