Erdäpfelpuffer (vegan)
Erdäpfelpuffer, often simply called “Puffer,” are a beloved Austrian dish made from grated potatoes mixed with flour and traditionally egg, then fried until golden brown and crispy at the edges. This simple yet delicious dish is a staple on many family tables in Austria, celebrated for its ease and comforting crunch. The name “Erdäpfelpuffer” directly translates to “potato pancakes,” but these savory treats can be made with various grated vegetables as well.
In our family, Puffer were often served fresh from the pan, and today, I’m delighted to share a vegan version of this traditional favorite. This recipe skips the eggs and uses just a few simple ingredients, making it quick and easy to prepare. Serve these crunchy vegan Erdäpfelpuffer with a side of your choice — homemade ketchup, mustard, and a fresh salad are great options. For a unique twist, try my soy sauce and mustard drizzle: combine 1 tablespoon of cornstarch with 4 tablespoons of soy sauce, a bit of water, a pinch of mustard, and some dried herbs. Gently boil the mixture on low heat until it thickens, and you have a super delicious drizzle to elevate your Puffer experience.
This dish brings back warm memories of family meals, and I’m thrilled to give it a special place on the blog. I hope you enjoy making these vegan Erdäpfelpuffer and experimenting with your own favorite sides and sauces.
Note: For a gluten-free version simply replace the flour by cornstarch.
Much love and happy vegan cooking!
Vegan Erdäpfelpuffer (potato pancakes)
Ingredients
- 2 large potatos
- 1/4 courgette or pumpkin optional – if used, reduce the amount of potatos a little bit
- 3 handfuls whole wheat flour or 1/3-1/2 cup cornstarch for a gluten-free version
- salt and pepper
- 1/4-1/3 cup oil for frying
Instructions
- Peel and grate the potatos and courgette/pumpkin.
- Mix with the flour or cornstarch, season with salt and pepper. Incorporate everything well.
- In a non-sticking pan, heat up 1/3 of the oil.Place spoonful by spoonful of batter into the oil, flatten nicely, collect possibly escaping potato grates back into the middle. Bake batch by batch, using more oil as the baking continues, until the edges of the pancakes turn brown, flip and bake until the other side is golden brown too.
- Serve with some homemade ketchup on the side, and some salad of your choice.