Fructose Free Simple Vegan Potato Pancakes
Crispy on the outside, tender in the middle, these golden potato pancakes are the kind of comfort food that feels indulgent without being complicated. The ingredient list is refreshingly short — russet potatoes, onion, flour, salt, pepper, and a simple flax egg made from ground flaxseed and water — which makes them a natural fit for anyone keeping a close eye on fructose intake. Starchy potatoes and yellow onion are both low-fructose staples, and there's no fruit, honey, high-fructose sweetener, or sneaky sauce hiding in the mix. Wringing every last drop of moisture out of the grated potato and onion is the real secret here: that step is what gives you that satisfying, deep golden crust in the pan rather than a soggy, steamed result. A neutral oil like canola or sunflower keeps the flavor clean and lets the potato shine. Finish them with vegan sour cream and fresh chives if you like, and you've got a plate that looks and tastes 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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