Gluten-Free & Egg-Free Potato Pancake (aka- Kartoffelpuffer, Latke, Hash Brown Cakes, etc.) Vegan Recipe with Baked & Fried Versions for Oktoberfest

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Willkommen to a wunderbar meal of potato pancakes made without gluten or eggs! This allergy-friendly recipe is based on the fried kartoffelpuffers I grew up eating at Wurstfest in a small German town in the Texas Hill Country. Known the world over by many different names, these hash brown cakes can also be baked as a healthy and easy make-ahead dish. Serve up these tasty latkes with a variety of sweet and salty toppings for a hearty brunch buffet. Be warned… always make way more than you’ll think you need, and never expect any leftovers!


Ingredients:

  • 6 medium or 5 large potatoes
  • 1 onion
  • 1 cup gluten-free flour blend (I used Namaste brand this time)
  • 3 teaspoons sea salt (adjust according to sodium needs)
  • 4 servings Ener-G brand egg substitute (= 8 tablespoons warm water + 6 teaspoons powder… or just use 3 chicken eggs)
  • grapeseed oil for fried version… or olive oil for baked version
  • Optional: sweet or salty toppings like apple sauce, sour cream, sauerkraut, cottage cheese, mixed berries, cheese, fruit syrup, goulash, sugar & cinnamon, etc…

Instructions:

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Wash and peel the potatoes and onion.

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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!)

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Soak the grated goodies in a bowl of cold water. (This reduces the starch content and adds crispness to the finished product.)

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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).

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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.)

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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.

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Tastier Fried Version: Heat the oil and drop spoonfuls of batter into it. (Grapeseed 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.

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Healthier Baked Version: Fill oiled muffin cups ¾ full, and then brush or spray olive oil onto the top. (Olive oil is great for baking and will some impart flavor which isn’t infused the same way as with frying.) Convection bake them in a 350ᵒ oven for 35 minutes, and then broil them for 10 more minutes to brown and crisp the tops.

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As a make-ahead breakfast test… I filled a 6 muffin cup pan with batter, covered it with clear wrap, and refrigerated it. (The rest of the batter was fried up on the stove.) The next day, I baked the batter filled tin in a toaster oven. It made perfect little hash brown cakes for breakfast without any morning effort.

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Though the fried version is admittedly tastier, I’m thinking that baking a whole oven full would a be much easier way to prepare them for a brunch crowd.

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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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Wunderbar!

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Faithfully Yours,

Leigh

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