Vegan German Potato Pancakes (Kartoffelpuffer)
Crispy and savory potato pancakes, a German classic, made vegan and gluten-free.
Ingredients
- about 910 g Potatoes
- 1 medium Onion
- 1/4 cup Tapioca Starch
- 2 tbsp Potato Starch
- 2 tbsp Nutritional Yeast
- 1 tsp Salt
- 1/2 tsp Black Pepper
- 1/4 cup Canola Oil
Original measure retained: its cup/spoon or fluid-volume standard is unspecified.
Instructions
- 1Peel and grate the potatoes and onion. Squeeze out excess moisture using a cheesecloth or clean towel.
- 2In a bowl, combine the grated potatoes and onion with tapioca starch, potato starch, nutritional yeast, salt, and pepper.
- 3Heat canola oil in a large skillet over medium-high heat.
- 4Drop spoonfuls of the potato mixture into the hot oil, flattening slightly to form pancakes.
- 5Cook for 3-4 minutes per side, or until golden brown and crispy.
- 6Serve hot with applesauce or vegan sour cream.
Substitutions
Wheat Flour → Tapioca Starch
Gluten-free binding
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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