Easy German Potato Pancakes | Crispy, Gluten-Free Kartoffelpuffer Recipe

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 potatoes with a knife.

Peel an onion.

Grate potatoes into a bowl.

Continue to grate potatoes.

Grate the peeled onion.

Squeeze excess liquid from the grated potato and onion mixture into a separate bowl.

Show the drained liquid and the drier potato mixture.

Discard the liquid by pouring it from one bowl to another.

Crack a raw egg into the potato mixture.

Add spices (salt, pepper) and mix the ingredients thoroughly.

Heat oil in a frying pan.

Spoon portions of the potato mixture into the hot pan to form flat pancakes.

Flip the first batch of potato pancakes and transfer them to a plate.

Add more oil to the pan and spoon in additional potato mixture.

Flip and remove the second batch of cooked potato pancakes.

Arrange the potato pancakes on a serving plate.

Garnish the pancakes with applesauce and a mint leaf.

Add a dollop of sour cream and chopped chives, then take a piece of the pancake.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens