Vegetarian Simple Vegan Potato Pancakes
These crispy potato pancakes are the kind of comfort food that disappears off the plate before it even has a chance to cool down. Golden and deeply browned on the outside with a tender, savory center, they hit every note you want from a satisfying skillet meal. The secret to that perfect texture is wringing every last drop of moisture from the grated potatoes and onion — skip that step and you get steam instead of sear, so don't rush it. A flaxseed gel stands in for egg here, binding everything together just as effectively while keeping the whole dish completely plant-based. All-purpose flour and a hot shimmer of neutral oil do the rest of the work, giving you a crust that crackles at the edges in the best possible way. Serve them straight from the pan with vegan sour cream and a scatter of fresh chives, and you have something that feels far more special than its short ingredient list suggests.
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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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