Brazil Nut Free Simple Vegan Potato Pancakes
These crispy potato pancakes are the kind of comfort food that feels indulgent but comes together with a handful of pantry staples. A simple flax egg — just ground flaxseed stirred into water until it gels — does the binding work that a traditional egg would, making this completely plant-based without any fuss. The real secret to getting that deep golden crust is wringing every last drop of moisture out of the grated potato and onion before the batter ever hits the pan, so don't skip that step. Cooked in batches in shimmering hot oil, each pancake develops crisp, lacy edges and a tender center that's genuinely hard to resist. Store-bought versions of this kind of snack can be a minefield of mystery ingredients, but here every single component is straightforward and easy to verify. Finish them with a dollop of vegan sour cream and a scatter of fresh chives for a little brightness, or just eat them straight off the rack — no judgment.
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Learn more →Ingredients
4 servings
- 1 tbsp ground flaxseed
- 3 tbsp water
- 1 ½ lb russet potatoes (about 3 medium), peeled
- ½ medium yellow onion, peeled
- 3 tbsp all-purpose flour
- ¾ tsp salt
- ¼ tsp black pepper
- 4–5 tbsp neutral oil (such as canola or sunflower), divided
For serving
- vegan sour cream, for serving (optional)
- fresh chives, chopped, for serving (optional)
Instructions
- 1
Stir together the ground flaxseed and water in a small bowl until combined, then set aside for 5 minutes until the mixture thickens to a gel.
- 2
Grate the potatoes and onion on the large holes of a box grater (or using a food processor with a grating disc) into a large mixing bowl.
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