Low Sodium Kartoffelpuffer
Transform your traditional German potato pancakes into a healthier, heart-friendly option with this Low Sodium Kartoffelpuffer recipe! Crafted with simple ingredients like grated russet potatoes, yellow onion, and a touch of black pepper, these golden, crispy fritters are full of flavor without relying on added salt. The secret to their perfect crunch lies in squeezing out excess moisture from the potatoes—a simple yet essential step. Fried to perfection in olive oil, these low-sodium potato pancakes are paired with unsweetened applesauce for a classic, slightly sweet contrast. Whether you’re exploring low-sodium recipes or craving comfort food with a twist, this easy potato pancake recipe is ready in just 40 minutes and serves four. Perfect for dinner, brunch, or a delightful snack!
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Ingredients
- 4 medium Russet potatoes
- 1 medium Yellow onion
- 1 large Egg
- 2 tablespoons All-purpose flour
- 0.5 teaspoon Ground black pepper
- 3 tablespoons Olive oil
- 1 cup Unsweetened applesauce
Directions
Step 1
Peel the potatoes and the onion. Grate them using the large holes of a box grater or food processor with a grating attachment. Transfer the grated potatoes and onion to a clean kitchen towel.
Step 2
Twist the kitchen towel to squeeze out as much liquid as possible from the potato and onion mixture. This will help the potato pancakes become crisp during frying.
Step 3
In a large mixing bowl, combine the dry grated potato and onion, and mix in the egg, flour, and ground black pepper. Stir until all ingredients are well incorporated.
Step 4
Heat 2 tablespoons of olive oil in a large non-stick skillet over medium-high heat. Scoop about 2 tablespoons of the potato mixture and shape into a rough patty with your hands, then place it in the hot skillet. Repeat this process, frying 3-4 pancakes at a time without overcrowding the pan.
Step 5
Fry each potato pancake for about 3-4 minutes on each side, or until golden brown and crisp. Use a spatula to press each pancake lightly to ensure even browning.
Step 6
Transfer the cooked potato pancakes to a plate lined with paper towels to drain any excess oil.
Step 7
Add an additional tablespoon of olive oil if needed, and continue frying remaining potato mixture in batches.
Step 8
Serve the Kartoffelpuffer hot with a side of unsweetened applesauce as a delicious and traditional accompaniment.
Nutrition Facts
| Serving size | (1161.2g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 1352.9 |
| Total Fat 50.3g | 0% |
| Saturated Fat 8.7g | 0% |
| Polyunsaturated Fat 6.0g | |
| Cholesterol 219.5mg | 0% |
| Sodium 215.7mg | 0% |
| Total Carbohydrate 202.8g | 0% |
| Dietary Fiber 17.3g | 0% |
| Total Sugars 35.9g | |
| Protein 29.9g | 0% |
| Vitamin D 53.8IU | 0% |
| Calcium 170.0mg | 0% |
| Iron 10.9mg | 0% |
| Potassium 4319.8mg | 0% |
Source of Calories