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Family Story

This allergy-friendly potato pancake recipe is based on the fried kartoffelpuffers I grew up eating at Wurstfest (local Oktoberfest) in a small German town in the Texas Hill Country. My family was among some of the first German immigrants to Texas, and these have been a steady tradition. I could no longer eat them at the festival, or make them from the original recipes, so I decided to reinvent them as an egg and gluten free delight. I always have to make way more than I think anyone could possibly eat, and I never expect any leftovers!


1 Step

Wash and peel the potatoes and onion. Grate the potatoes and onion. (I’ve previously made these the hard way with an old-school grater and the easy way with an electric food processor. On this occasion, I went the eco-conscious direction with a vintage hand-crank shredder contraption that has actually been passed down 3 generations… and it still works beautifully!) Soak the grated goodies in a bowl of cold water. (This reduces the starch content and adds crispness to the finished product.) Mix 6 teaspoons egg substitute powder well with 8 tablespoons of warm water, until it becomes opaque white (or just crack and whip 3 eggs). Mix this with the salt and flour. (I add salt to the batter, but if you have a family with vastly differing sodium requirements, just omit it in this step and salt them individually after cooking.) Drain the potatoes (squeezing / pressing all the water out of it), and then add in the “egg” and flour blend. Mix this up really well. Heat the oil and drop spoonfuls of batter into it. (Grape seed oil is best for frying because of its high smoke point and neutral flavor.) Spread them flat with the back of a spoon. Flip them over when the edges have browned well. Drain them on clean cloth or paper towels before serving. These kartoffelpuffers were served with all beef knackwurst sausages made in Texas, Bavarian style sauerkraut, and homemade applesauce… and pretty parsley garnish.


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