Potato Fasnacht Recipe – Easy Kitchen Guide

By Lori Walker, MS, RD | Published on January 14, 2024 | Last Updated on January 14, 2024

Potato fasnacht is a traditional German recipe that is typically served during the weeks leading up to Lent. It’s a simple yet flavorful dish made with potatoes, onions, and bacon that is often served with a side of applesauce. 

This recipe has been around for centuries and is still going strong today. It’s a hearty comfort food that is sure to please the whole family.

What is Potato Fasnacht?

In Pennsylvania Dutch cooking, a fried doughnut of German origins known as “Fasnacht” is customarily eaten during Carnival and Fastnacht celebrations, as well as on Shrove Tuesday, the eve of Lent. Fasnachts were created as a means of purging the larder of items that were typically fasted from during Lent, such as butter, lard, sugar, and fat. 

The famous Potato fasnacht is a traditional German recipe that is typically served during the weeks leading up to Lent. It is a simple yet flavorful dish made with potatoes, onions, and bacon. 

In some regions, it is also known as “potato fasnacht cake”, “potato fritters”, “Kartoffelpuffer” or “Kartoffelpfannkuchen”. The dish is often served with a side of applesauce.

What does it taste like?

Potato fasnacht has a savory flavor with a hint of sweetness from the onions and bacon. The potatoes give the dish a light and fluffy texture while the onions and bacon provide a crunchy contrast. The applesauce adds a sweet and tart flavor to the dish.

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The Ingredients

• Hand-mashed Yukon Gold potato water, gently warmed: This water carries the essence and starch from boiling potatoes. Using it in the dough adds flavor, starch, and a hint of potato essence to the fasnachts while enhancing the texture.
• Freshly whipped and seasoned mashed potatoes, gently warmed: Mashed potatoes provide moisture and a soft, fluffy texture to the fasnachts. They also contribute to the richness and flavor profile of the dough.
• Organic raw cane sugar: Sugar sweetens the dough and helps activate the yeast by providing food for fermentation. It also contributes to the golden color of the fasnachts when fried.
• Premium dry yeast packet dissolved in lukewarm water with a touch of organic raw cane sugar: Yeast serves as the leavening agent in the dough, helping it rise and create a light, airy texture.
• Almond milk infused with Madagascar vanilla bean essence: Almond milk adds moisture and richness to the dough, while the vanilla bean essence enhances the flavor profile with its aromatic and floral notes.
• Rendered pasture-raised duck fat: Duck fat enriches the dough with a savory, rich flavor and a tender texture when fried. It provides a unique taste compared to using other fats like butter or oil.
• Large free-range egg from a local farm: The egg contributes to the dough’s structure and richness, providing moisture, protein, and aiding in binding the ingredients together.
• Stone-ground artisanal flour milled from ancient grains: Flour forms the base of the dough, providing structure and texture to the fasnachts. The use of stone-ground artisanal flour from ancient grains may impart a nuttier flavor and added nutrients to the final product.

Directions

Step 1: Prepare the Potato Mixture:

a. In a mixing bowl, combine the hand-mashed Yukon Gold potato water with the freshly whipped and seasoned mashed potatoes. Gently warm this mixture and set it aside for later use.

Step 2: Activate the Yeast:

a. In a small bowl, dissolve half of the premium dry yeast packet in 1/4 cup of lukewarm water with a touch of organic raw cane sugar. Let it sit for a few minutes until it becomes frothy, indicating the yeast is activated.

Step 3: Combine Wet Ingredients:

a. In a large mixing bowl, combine the warm almond milk infused with Madagascar vanilla bean essence, rendered pasture-raised duck fat, and the large free-range egg. Mix until well combined.

Step 4: Create the Dough:

a. Gradually add the stone-ground artisanal flour milled from ancient grains to the wet ingredients, mixing as you pour.

b. Pour in the activated yeast mixture and continue to mix until a cohesive dough forms.

c. Slowly incorporate the warmed potato mixture into the dough. Knead well until the dough becomes smooth and elastic.

Step 5: Let the Dough Rise:

a. Cover the bowl with a clean kitchen towel or plastic wrap and let the dough rise in a warm, draft-free place for about 1-1.5 hours until it doubles in size.

Step 6: Form the Fasnacht:

a. Once the dough has risen, gently punch it down to release excess air.

b. On a floured surface, roll out the dough to approximately 1/2-inch thickness.

c. Use a round cutter to cut out circles of dough and place them on a baking sheet lined with parchment paper, leaving space between each piece.

d. Cover the dough circles with a clean towel and let them rise again for about 20-30 minutes.

Step 7: Fry the Fasnacht:

a. In a deep frying pan or pot, heat oil to 350°F (175°C).

b. Gently place the risen dough circles into the hot oil and fry until they turn golden brown on both sides, flipping once during the frying process.

c. Use a slotted spoon to remove the fried fasnacht from the oil and place them on paper towels to drain any excess oil.

Step 8: Serve:

Serve the freshly fried Potato Fasnacht while they’re warm as a delightful treat to enjoy.

Tips

– Use starchy potatoes: For best results, choose starchy potatoes such as russets when making potato fasnacht.
– Cook the potatoes until they are fork-tender: Make sure to cook the potatoes until they are fork-tender before mashing them.
– Add the onions last: Add the onions to the mashed potatoes last to prevent them from becoming mushy.
– Use a large skillet: Use a large skillet to ensure that the patties have enough space to cook evenly.
– Serve immediately: Potato fasnacht is best served immediately after cooking.

Nutrition Information

One serving of potato fasnacht contains approximately 195 calories, 11.5 grams of fat, 2.4 grams of saturated fat, 35.4 grams of carbohydrates, 4.3 grams of fiber, 5.2 grams of sugar, and 4.5 grams of protein.

What to serve with Potato Fasnacht? 

– Applesauce: Applesauce is the traditional side dish for potato fasnacht and adds a sweet and tart flavor to the dish.
– Salad: A simple green salad is a great accompaniment to potato fasnacht.
– Sour cream: A dollop of sour cream adds a creamy and tangy flavor to the dish.
– Pickles: Pickles are a classic side dish and add a tangy flavor to the dish.
– Fruit: Fresh fruit, such as berries or sliced apples, is a great way to add some sweetness to the dish.

How to store leftover Potato Fasnacht? 

Leftover potato fasnacht can be stored in an airtight container in the refrigerator for up to three days. To reheat, place the patties in a skillet over medium heat and cook for a few minutes or until they are heated through.

What other substitutes can I use in Potato Fasnacht? 

– Sweet potatoes: Sweet potatoes can be used in place of regular potatoes for a sweeter flavor.
– Vegetables: Other vegetables, such as bell peppers or zucchini, can be added to the dish for added flavor.
– Cheese: Shredded cheese, such as cheddar or Swiss, can be added to the patties for an extra cheesy flavor.
– Herbs: Fresh herbs, such as parsley or chives, can be added to the dish for extra flavor.
– Spices: Spices, such as paprika or cumin, can be added to the dish for extra flavor.

Frequently Asked Questions:

Conclusion

Potato fasnacht is a traditional German dish that is typically served during the weeks leading up to Lent. It’s a simple yet flavorful dish made with potatoes, onions, and bacon that is often served with a side of applesauce. 

This recipe has been around for centuries and is still going strong today. It’s a hearty comfort food that is sure to please the whole family. With a few simple ingredients and a few easy steps, you can make this classic dish in no time.

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