Celery Free Simple Vegan Potato Pancakes
Crispy on the outside, tender in the middle, and completely plant-based — these golden potato pancakes are the kind of comfort food that disappears fast off the plate. A simple flax egg made from ground flaxseed and water does all the binding work here, holding the shredded russet potatoes and onion together beautifully without any animal products. The key move is wringing every last drop of moisture out of the grated potato mixture before it hits the pan, which is what gives you that deeply golden, satisfying crust. Cooking in batches in shimmering hot oil means each pancake gets the undisturbed contact time it needs to develop real color and crunch. Since every ingredient in this recipe is naturally free of celery and celery derivatives, there's no need to scrutinize labels or swap anything out — it just works as written. Finish them with a dollop of vegan sour cream and a handful of fresh chives for a presentation that looks far more impressive than the effort involved.
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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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