Vegan Potato Pancakes

By Robin Robertson | April 9, 2012

These classic potato pancakes are as easy to make as they are tasty.

One of VN's most popular recipes, these simple, savory croquettes are delicious served with a dollop of applesauce, vegan sour cream, or sautéed mushrooms.

Serves 6

What You Need:

1-1/2 pounds russet potatoes, peeled and grated
1 small yellow onion, grated
1 tablespoon fresh parsley, minced
1/4 cup flour
1/2 teaspoon baking powder
1 teaspoon salt
1/4 teaspoon freshly ground black pepper
Safflower oil, for frying

What You Do:

Place potatoes in a colander and set over a large bowl. Using your hands, squeeze out excess liquid. Pour off liquid and place potatoes in bowl. Add onion, parsley, flour, baking powder, salt, and pepper, and mix well.
Preheat oven to 275 degrees. In a large skillet over medium heat, heat a thin layer of oil. Take a heaping tablespoon of batter and flatten it before gently placing in hot oil. Make three or four more potato pancakes this way, and add to skillet without crowding pan. Fry until golden brown on both sides, turning once, about 8 minutes total.
Repeat with remaining potato mixture, adding more oil as necessary. Place cooked potato pancakes on paper towels to drain, then transfer to an ovenproof platter and keep warm in oven until all pancakes are cooked.

Photo: Hannah Kaminsky

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