Vegan Dairy Free Potato Pancakes

Total time50 min

Prep time20 min

Cook time30 min

Crispy, golden-edged potato pancakes are the kind of thing that disappear straight off the plate. Freshly grated potato and onion get wrung out until they're nearly dry, then seasoned simply with salt and pepper before hitting a hot, oiled skillet in loosely packed mounds. Each one fries up with deep-brown, lacy edges and a tender, fully cooked center, then rests on a warm rack so the whole batch stays crisp until serving. A dollop of dairy free sour cream and a spoonful of applesauce on the side round things out perfectly. This is a solid, satisfying pick for a vegan table, whether you're making a quick weeknight batch or frying up a big platter for a crowd.

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Ingredients

4 servings

2 lbs russet potatoes (about 3 large), peeled
Fresh Russet Potato Speedy Spuds Potato - Each Prince Edward Island Potato Country Yellow Gold Pommes De Terre Potatoes
Green Giant Carbsmart Yellow Idaho Potatoes - 3 Lb
See all
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 oil 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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