Pork Free Simple Vegan Potato Pancakes
These crispy potato pancakes are the kind of comfort food that hits every time — golden and crackling on the outside, tender in the middle, and deeply savory thanks to the grated onion folded right into the batter. The secret to that perfect texture is wringing every last drop of moisture out of the potato and onion mixture before it ever touches the pan, so you get a proper sear instead of a soggy steam. A flax egg made from ground flaxseed and water does the binding work here, keeping the whole recipe completely plant-based without sacrificing structure or cohesion. Flour, salt, and black pepper round out the seasoning in the most unfussy way possible, letting the potato shine as the star. A neutral oil like canola or sunflower gets the pan ripping hot, which is exactly what you need for that deep, even golden crust on both sides. Pile them onto a wire rack straight from the skillet so they stay crisp while you finish the rest of the batch. A dollop of vegan sour cream and a scatter of fresh chives on top makes these feel genuinely special, whether you're serving them as a side or the whole meal.
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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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