Citric Acid Free Simple Vegan Potato Pancakes
Crispy on the outside, tender in the middle, these golden potato pancakes are the kind of comfort food that disappears fast off the plate. A flaxseed-and-water mixture stands in for eggs, binding everything together beautifully without any animal products — and without any citric acid hiding in the ingredient list. That last part matters more than you might think, since citric acid sneaks into a surprising number of packaged and processed foods, making simple home cooking like this a genuinely reliable choice. Russet potatoes, yellow onion, flour, and a neutral oil are all you need to build serious flavor and that satisfying crunch. The key step is wringing every last drop of moisture out of the grated potato and onion mixture — skip that, and you get steam instead of sear. Cooking in batches and letting the oil get properly hot before each one ensures every pancake comes out with that deep, golden-brown crust. Finish them with vegan sour cream and fresh chives for a little cool, herby contrast that takes the whole thing over the top.
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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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