Vegan Kartoffelpuffer

Crispy, golden, and entirely plant-based, this Vegan Kartoffelpuffer recipe is a delightful twist on the classic German potato pancake. Perfectly seasoned and made with simple ingredients like grated potatoes, onions, and a flaxseed egg, these fritters achieve the ideal balance of crunchy edges and tender interiors. Whether you're looking for a comforting breakfast, a delectable side dish, or a savory snack, these Kartoffelpuffer are easy to whip up in just under an hour. Serve them fresh from the skillet with tangy applesauce or creamy vegan sour cream for a timeless pairing that will leave everyone asking for seconds. Perfect for vegans and non-vegans alike, this recipe is your go-to for authentic flavor with a cruelty-free twist.

Nutriscore Rating: 79/100

Prep Time:20 mins

Cook Time:30 mins

Total Time:50 mins

Servings: 4

Ingredients

• 4 medium Potatoes
• 1 medium Yellow Onion
• 4 tablespoons All-purpose flour
• 2 tablespoons Ground flaxseed
• 6 tablespoons Water
• 0.5 teaspoon Baking powder
• 1 teaspoon Salt
• 0.5 teaspoon Ground black pepper
• 4 tablespoons Vegetable oil

Directions

Step 1

Peel and grate the potatoes using the large holes of a box grater. Transfer them to a clean kitchen towel and squeeze out as much excess moisture as possible. This is crucial to ensure crispy pancakes.

Step 2

Peel and grate the onion using the same side of the box grater. Transfer the grated onion to a large mixing bowl.

Step 3

Prepare the flaxseed egg by mixing the ground flaxseed with water in a small bowl. Let it sit for 5-10 minutes until it thickens.

Step 4

Add the grated potatoes to the bowl with the onion. Stir in the all-purpose flour, baking powder, salt, and ground black pepper.

Step 5

Add the prepared flaxseed egg to the potato mixture. Mix everything until well combined. The mixture should hold together when squeezed in your hand.

Step 6

Heat 2 tablespoons of vegetable oil in a large non-stick skillet over medium heat. Once the oil is hot, scooping about 1/4 cup of the potato mixture for each pancake, fry the pancakes in batches.

Step 7

Flatten the mixture slightly with a spatula to form a flat disc. Fry for 3-4 minutes on each side until golden brown and crispy. Adjust the heat as needed to prevent burning.

Step 8

Transfer the cooked Kartoffelpuffer to a paper towel-lined plate to drain excess oil. Add more oil to the pan as necessary for the remaining batches.

Step 9

Serve the vegan Kartoffelpuffer hot, garnished with fresh herbs or served with applesauce or vegan sour cream on the side.

Nutrition Facts

Serving size	(1108.2g)

Amount per serving	% Daily Value*
Calories	1424.4

Total Fat 59.7g	0%
Saturated Fat 8.4g	0%
Polyunsaturated Fat 33.6g
Cholesterol 0mg	0%
Sodium 2676.1mg	0%
Total Carbohydrate 208.3g	0%
Dietary Fiber 24.4g	0%
Total Sugars 14.2g
Protein 27.0g	0%

Vitamin D 0IU	0%
Calcium 193.4mg	0%
Iron 11.4mg	0%
Potassium 4599.6mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 36.3%

Protein: 7.3%

Carbs: 56.4%