The exterior of these Vegan Potato Pancakes is crispy, the inside is tender, and they are bursting with comforting flavor. Simple ingredients like grated potatoes, onions, and a little seasoning are used to make these savory snacks that are ideal for breakfast or brunch. With no dairy or eggs, these golden Vegan Potato Pancakes have all the flavors of classic latkes, whether they are served with fresh side salad, vegan sour cream, or applesauce. They’re inexpensive, easy to prepare, and so delicious that even people who aren’t vegan will want more.
NUMERICAL FACTS
- Number of calories: ~180 kilocalories
- Serving size: 2-3 pancakes
- Cooking time: Twenty minutes
- Cuisine: Eastern European-Inspired
- Preparation time: Fifteen minutes
- Entire time: Thirty-five(35) minutes
- Course: Side or snack, or breakfast
- Diet: Vegan, egg and dairy-free
- Portions: 08 pancakes
- Difficulty: Easy
- Mode of cooking: Pan-fried
TOOLS
- Measuring cups
- Food processor or box grater
- Paper towels
- Large mixing bowl
- Measuring spoons
- Spatula
- Kitchen towel(clean)
- Frying pan or skillet
INGREDIENTS
- 4 potatoes
- Black pepper, one-fourth tsp.
- 1 onion
- Salt, half tsp.
- Regular flour, three tbsps.
- Neutral oil, 2-3 tbsps.
- 1/2 tsp. of baking powder
- Water, 6 tbsps.
- 2 tablespoons of ground flaxseed
INGREDIENT NOTES
FLAX EGG
- It is a vegan substitute for eggs that adds fiber and functions as a binder. Use chia eggs instead, as per the availability.
POTATOES
- For the pancakes, you will need peeled and grated Russet potatoes. Their higher starch content holds the pancakes together. Yukon Gold potatoes will also work if you prefer a creamier texture.
FLOUR
- All-purpose flour is being used to bind the mixture. You may use the chickpea flour or oat flour to go gluten-free.
OIL
- Canola, sunflower, or avocado oil are examples of neutral oils with a high smoke point that we will require. Olive oil is another option, but it begins to brown more quickly.
ONION
- Using grated onions will add moisture and flavor depth. For a milder flavor, use shallots or sweet onions.
INSTRUCTIONS
- First, peel the potatoes and onions and grate them.
- Wrap and squeeze the grated potatoes and onions well using a towel or a clean cloth to release as much water as possible.
- Then move them to a big bowl.
- Now, add baking powder, flax eggs, pepper, flour, and salt to the grated and squeezed potatoes and onions.
- Mix them till properly incorporated.
- Put a large skillet over a normal flame with oil in it.
- Drop 2-3 tablespoons of the mixture per pancake into the hot oil.
- Use a spatula to flatten the pancakes with gentle hands.
- Flip the pancake after 3-4 minutes, making both sides beautiful, golden, and crisp.
- To absorb extra oil, spread them out on a paper towel-lined plate.
- Continue frying it in batches till the batter finishes.
TIPS
- First, test cook a pancake to check if the seasonings are perfect or need to be adjusted.
- Squeezing the potatoes will help you evaporate lots of water to have the crispy pancakes.
- Use the non-stick skillet for easy flipping and the best results.
- Keep the cooked pancakes in the oven that is running at 95 °C while finishing up the rest.
STORAGE DIRECTIONS
FRIDGE
- Once your pancakes are cooled, pack them in a tightly sealed container and refrigerate them for 2-3 days.
FREEZER
- Place these cooled pancakes in the parchment-lined tray. Freeze them till solid. Then move all of them to the freezer-friendly bag. Freeze them for 60-70 days.
REHEATING
- Use the oven at 175 °C to warm up the oven till its crispness is back, while frozen pancakes will be reheated at 190 °C.
FAQs
Can I add other vegetables?
- Yes, you can try shredded carrots, zucchini, or sweet potatoes after removing their water well for variation and a nutrition boost.
Is that possible to bake them instead of frying?
- Yes, brush both sides with oil and bake at 200 °C for 25-30 minutes. Flipping them halfway to crisp both sides evenly.
How to make them gluten-free?
- You may use the oat or chickpea flour instead of all-purpose flour to bind the pancakes without gluten.
NUTRITIONAL FACTS/SERVING
No. of calories: ~180 kcal
Net carbs: Twenty-one grams
Total carbs: 24 g
Fiber: Three grams
Proteins: 04 g
Fats: Seven grams
Sodium: 220 mg
Serving size: 2 pancakes
