Low Iodine 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 any of the usual ingredient headaches. A flaxseed-and-water mixture stands in for eggs, binding everything together beautifully while keeping the recipe entirely plant-based — and conveniently free of the iodine-rich ingredients that make so many classic latke recipes tricky to navigate. Russet potatoes, yellow onion, flour, and a neutral oil like canola or sunflower are all you need to build serious flavor from scratch. The key step is wringing every last drop of moisture out of the grated potato and onion mixture — that extra effort is what gives each pancake its satisfying, crackling crust. Cooking in batches and letting the oil come back up to temperature between rounds ensures every single one comes out deep golden brown rather than pale and soggy. Finish them with vegan sour cream and fresh chives for a bright, creamy contrast that takes the whole plate up a notch. Simple ingredients, straightforward technique, and a result that genuinely delivers.
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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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