Low Iodine Dairy Free Potato Pancakes

Total time50 min

Prep time20 min

Cook time30 min

4.6

(15)

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Ingredients

4 servings

2 lbs russet potatoes (about 3 large), peeled
1 medium yellow onion, peeled
2 large eggs, lightly beaten
Chef's tip
For each egg, mix 1 tbsp ground flaxseed with 3 tbsp water and let it sit until it thickens. It holds ingredients together but won't make things rise - best in pancakes, muffins, and cookies.
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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