Vegan Potato Pancakes
Crispy on the outside, soft in the middle, full of potato goodness with a hint of spice throughout. Quick and easy recipe for those lazy nights when you have nothing but a couple potatoes.
Crispy on the outside, soft in the middle, full of potato goodness with a hint of spice throughout. Quick and easy recipe for those lazy nights when you have nothing but a couple potatoes.
- Carbohydrate 5.90432479898148 g
- Cholesterol 0.081666666500978 mg
- Fat 0.104511836579258 g
- Fiber 0.408905369925331 g
- Protein 0.887097989432554 g
- Saturated Fat 0.0261540224254622 g
- Serving Size 1 1 pancakes (roughly) (19g)
- Sodium 82.4167891993538 mg
- Sugar 5.49541942905615 g
- Trans Fat 0.0286074198954147 g
- Calories 28 calories
Step-by-step
- Add everything to a large bowl and mix well.
- Add about 1 tablespoon of oil to a large skillet or frying pan and put over medium-high heat.
- When hot, take a handful of the potato mixture and form into a loose patty.
- The mixture will be very wet and soft.
- Drop the patty directly into the hot pan.
- Fry a couple of minutes until the bottom is golden brown, then flip and fry on the other side.
- Repeat with remaining potato mixture until all the batter is used up, adding more oil to the pan as needed.
- Drain the patties on paper towel.
Swapping Yukon Gold potatoes for starchy Russets yields a much crisper exterior because Russets contain less moisture and more starch, fundamentally altering the final crunch of the pancake. Making this dish requires understanding how to manage frying temperature and moisture control without relying on complex equipment.
- Maintain a medium-high heat setting so the oil stays hot enough to crisp the exterior without burning the minced garlic inside the batter.
- Drain the fried patties immediately on paper towels to absorb residual oil rather than letting them sit in pooled grease.
- Pair these savory cakes with a bright, acidic element like a quick cucumber salad or sharp apple compote to cut through the starchy richness.
- Test doneness visually by waiting for the bottom edges to turn a deep golden brown and the center to feel firm to a gentle press with a spatula.
- Reheat leftovers within two days by placing them on a wire rack in a 375 degree oven for eight minutes to restore crispness.
Proper pairing transforms simple root vegetables into a complete meal while keeping grocery costs remarkably low. Monitoring the oil shimmer and edge color ensures precise results every single time.
