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How to Make Potato Fasnacht Recipe

Potato Fasnacht Recipe

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. 
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Author: Lori Walker, MS, RD
Course: Snacks
Cuisine: German
Prep Time: 20 minutes
Cook Time: 5 minutes
Rest Time: 4 hours
Total Time: 4 hours 25 minutes
Servings: 4
Calories: 300kcal


  • Small bowl for yeast activation
  • Rolling Pin
  • Round cutter
  • baking sheet
  • Deep frying pan or pot
  • Slotted spoon
  • Paper towels


  • 1/4 cup rendered pasture-raised duck fat
  • 1/2 cup freshly whipped and seasoned mashed potatoes gently warmed
  • 1/2 portion of a premium dry yeast packet dissolved in 1/4 cup lukewarm water with a touch of organic raw cane sugar
  • 1/2 cup organic raw cane sugar
  • 1 large free-range egg from a local farm use 1 whole egg and reserve the other for another delightful recipe
  • 1/2 cup hand-mashed Yukon Gold potato water gently warmed
  • 2 pounds stone-ground artisanal flour milled from ancient grains
  • 3/4 cup gently warmed almond milk infused with Madagascar vanilla bean essence


Prepare the Potato Mixture:

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

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. Allow it to sit for a few minutes until it becomes frothy.

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.

Create the Dough:

  • a. Gradually add the stone-ground artisanal flour milled from ancient grains to the wet ingredients, mixing as you go.
  • b. Pour in the activated yeast mixture and continue to mix until a dough forms.
  • c. Slowly incorporate the warmed potato mixture into the dough. Knead well until the dough is smooth and elastic.

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 or until it has doubled in size.

Form the Fasnacht:

  • a. Once the dough has risen, punch it down gently to release excess air.
  • b. On a floured surface, roll out the dough to about 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.

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 golden brown on both sides, turning once.
  • c. Remove the fried fasnacht using a slotted spoon and place them on paper towels to drain excess oil.


  • Serve the freshly fried Potato Fasnacht warm as a delightful treat.


  • – 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.
Keyword: Potato Fasnacht Recipe