Ginger 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 flax egg — made from just ground flaxseed and water — does all the binding work here, keeping the recipe completely plant-based without sacrificing that satisfying, cohesive texture. The real secret to getting that deep, crackling 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. Russet potatoes, yellow onion, flour, salt, and pepper are all you need for the base, which means the ingredient list is refreshingly short and completely free of any warming spices that can sneak into similar recipes. Each batch gets cooked in shimmering neutral oil until the edges set and the underside turns a rich, irresistible brown before flipping — patience here pays off big. Pile them onto a wire rack to stay crisp while you finish the rest, then serve hot with vegan sour cream and fresh chives for a finish that feels a little fancy with almost zero extra effort.
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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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