Fish Free Simple Vegan Potato Pancakes
Crispy on the outside, tender in the middle, these golden potato pancakes are pure comfort food done right. The ingredient list is refreshingly short — just grated russet potatoes, onion, flour, and seasoning — so every bite is about that satisfying, savory potato flavor. A simple flaxseed-and-water mixture stands in for egg, binding everything together without any animal products or seafood-derived ingredients to worry about. 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. Cooking them in batches in shimmering-hot oil and leaving them undisturbed lets each side develop a proper, crackling crust rather than steaming into something soft and sad. Serve them straight off the rack while they're still hot, with a dollop of vegan sour cream and a scatter of fresh chives if you're feeling fancy. They're the kind of dish that disappears fast, so you might want to double the batch.
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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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