Crispy German Potato Pancakes with Mushrooms| From Scratch to Plate| Kartoffelpuffer Recipe Tutorial

potatoes

🥗Healthier: sweet potatoes

💰Cheaper: frozen hash browns

Sweet potatoes add nutrients and flavor, while frozen hash browns save prep time.

sour cream

🥗Healthier: Greek yogurt

💰Cheaper: plain yogurt

Greek yogurt provides similar creaminess with less fat.

eggs

🥗Healthier: flaxseed meal

💰Cheaper: aquafaba

Flaxseed meal is a vegan binder, while aquafaba is an inexpensive egg substitute.

oil

🥗Healthier: avocado oil

💰Cheaper: vegetable oil

Avocado oil offers a healthier fat option, while vegetable oil is budget-friendly.

Peel the potatoes and place them in cold water.

Peel the onion.

Grate the onion and potatoes.

Using cheesecloth, squeeze out the extra liquid from the grated mixture.

Add the eggs to the mixture.

Add about 1 teaspoon of salt and ground black pepper.

Grate the mushroom into the mix and combine everything well with your hands.

Heat vegetable oil in a frying pan.

Use a tablespoon to place the pancake mix onto the frying pan and flatten them with a spatula.

Fry until golden brown on the bottom side, then flip and continue frying until golden brown on both sides.

Move the pancakes to a plate lined with paper towels to absorb excess oil.

Serve topped with applesauce and sour cream.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens