Vegan Kartoffelpuffer (Potato Pancakes)
Crispy and savory potato pancakes, a classic German snack, made entirely vegan and allergy-friendly.
Ingredients
- 1000 g Potatoes
- 1 medium Onion
- 3 tbsp Potato Starch
- 1/4 cup Unsweetened Applesauce
- 1/4 tsp Nutmeg
- 1 tsp Salt
- 1/2 tsp Black Pepper
- 1/2 cup Vegetable Oil
Original measure retained: its cup/spoon or fluid-volume standard is unspecified.
Instructions
- 1Grate the potatoes and onion using a box grater. Squeeze out excess moisture using a clean kitchen towel.
- 2In a bowl, combine the grated potatoes, onion, potato starch, applesauce, nutmeg, salt, and pepper.
- 3Heat vegetable oil in a large skillet over medium heat.
- 4Drop spoonfuls of the potato mixture into the hot oil, flattening slightly.
- 5Fry for 3-4 minutes per side, or until golden brown and crispy.
- 6Drain on paper towels and serve hot.
Substitutions
Egg → Unsweetened Applesauce
Acts as a binder to hold the mixture together.
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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