Chicken Free Simple Vegan Potato Pancakes
Crispy on the outside, tender in the middle, these golden potato pancakes are pure comfort food done entirely without any animal products. The secret to getting that satisfying crunch is wringing every last drop of moisture out of the grated potato and onion before the batter ever hits the pan — skip that step and you'll get steam instead of sizzle. A simple flaxseed gel stands in for egg as the binder, holding everything together just as effectively while keeping the recipe completely plant-based. Russet potatoes, half an onion, a little flour, and good hot oil are really all you need to pull off something that tastes far more indulgent than the ingredient list suggests. Cooking in batches and letting the oil come back up to temperature between them is what gives each pancake those deeply golden, lacy edges. Pile them on a plate and finish with vegan sour cream and fresh chives for a dish that works as a hearty snack, a side, or an honest-to-goodness main event.
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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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