There's no need to grate and squeeze the potatoes by hand, which gives this traditional recipe a modern upgrade. Plus, we use flax eggs to make these potato pancakes vegan.
Experience level: Intermediate
Ingredients
- 2 ½ lbs. potatoes (about 5 medium potatoes)
- 1 small yellow onion
- 1 garlic clove
- 1 tsp salt
- ½ tsp black pepper
- 2 tbsp all-purpose flour
- 2 tbsp flaxseed meal + 6 tbsp water (for 2 flax eggs)*
- 3-4 tbsp vegetable oil, for frying
*For a non-vegan version, use 2 eggs.
Serves 4.
Product Needed
Kuvings Whole Slow Juicer, assembled with the juicing strainer.
Directions
- To make the flax eggs, whisk the flaxseed meal and the water in a small bowl. Set aside to thicken.
- Peel potatoes, onion, and garlic. Process potatoes, onion, and garlic through the slow juicer. Set the juice aside.
- Transfer the potato pulp to a large bowl. Add the salt, pepper, flour, and flax eggs. Mix well to combine.
- Carefully pour the potato juice into a separate container, leaving behind the layer of potato starch at the bottom of the juice cup. Use a spatula to scrape the starch into the potato mixture. Mix well.
- Heat vegetable oil in a large skillet.
- Place heaping spoonfuls (about 3 tablespoons) of batter on the hot oil for each pancake. Lightly flatten with the spoon. Fry until crispy and golden brown, about 3 to 5 minutes. Flip, and fry for an additional 2 to 4 minutes.
- Transfer potato pancakes to a plate lined with paper towels to absorb excess oil. Serve immediately.
Tip
You can incorporate pulp from carrots, celery, or sweet potatoes into your potato pancakes.
