Dairy Free Potato Pancakes
Golden, crispy-edged potato pancakes are one of those deeply satisfying comfort foods that feel like they should be complicated — but this recipe keeps it refreshingly simple. Russet potatoes and yellow onion are grated together, wrung out until nearly dry, and mixed with eggs, flour, and seasoning before hitting a hot, shimmering skillet. That moisture-removal step is the real secret: it's what gives each latke those lacy, crunchy edges and a tender center that holds together beautifully. The entire ingredient list is naturally free of butter, cream, or any other dairy, so there's no swapping or substituting required — it just works as written. Each batch goes straight into a low oven on a wire rack to stay warm and crisp while you fry the rest, which makes serving all four portions at once completely stress-free. Finish them with applesauce for a classic sweet contrast, or a dollop of dairy-free sour cream if you want something a little tangy and cool. These are the kind of pancakes that disappear fast, so you may want to double the batch.
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Learn more →Ingredients
4 servings
- 2 lbs russet potatoes (about 3 large), peeled
- 1 medium yellow onion, peeled
- 2 large eggs, lightly beaten
- 3 tbsp all-purpose flour
- 1 tsp kosher salt
- ¼ tsp black pepper
- ½ cup neutral oil (such as canola or vegetable oil), plus more as needed
For serving
- dairy free sour cream, for serving (optional)
- applesauce, for serving (optional)
Instructions
- 1
Preheat the oven to 200°F (95°C) and set a wire rack over a baking sheet. Place it in the oven to keep finished latkes warm and crisp while you work in batches.
- 2
Using the large holes of a box grater or a food processor fitted with a shredding disc, grate the potatoes and onion together into a large bowl.
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