Potato Pancakes
Recipes for potato pancakes abound. This version adheres closely to the ‘traditional’ German version, only with potato starch as a binder instead of an egg, making these the perfect vegan treat to have in the morning with breakfast, as an Oktoberfest snack with applesauce, or as a side with dinner.
Tips & Tricks
What kind of potatoes?
For potato pancakes, you’ll need a potato that’s starchy and low in moisture. Russet or Idaho potatoes would be perfect.
Avoid potatoes that are waxy, like red potatoes, fingerling, or new potatoes. These will be too tender and moist for the purposes of this recipe.
Can I add other ingredients?
Of course! You’re encouraged to make these your own however you see fit. Add some herbs. Try out different onions. Serve alongside different jams even!
Adding an apple
Some recipes include a shredded apple with the potatoes. When testing this recipe out, we didn’t notice much of a difference in texture or taste. But if you have a surplus of apples or ones about to go bad, this recipe would be an easy way to add one in.
Ingredients:
2 lbs. starchy potatoes, peeled and grated (*See Tips & Tricks)
¾ cup onion, minced (about one small onion)
3 tbsp potato starch
¼ cup all-purpose flour
1 tsp kosher salt
vegetable oil
Directions:
Grate all your potatoes into a bowl. Either placing them in strainer or taking a clean tea towel and twisting it over the sink, drain as much water as you can from the potatoes. You want them to be as dry as possible. Return them to the bowl.
Add the onion, potato starch, flour, and salt to the potatoes. Stir until everything looks cohesive. (Add more flour tablespoon by tablespoon if needed).
Heat a medium to large sized pan over medium heat. Add enough vegetable oil to coat the bottom of the pan.
Taking your hand, scoop out a tennis-ball sized amount of the potato mixture. Flatten the mixture with your other hand, squeezing out additional potato juices as you do. Add to the skillet and cook until nicely browned on both sides, about 4 - 6 minutes each side. Once done, take off the pan onto a paper-towel lined plate to drain.
Continue this process until you’re out of potato mixture. You’ll likely be able to cook 4 to 6 potato pancakes at a time.
After all the pancakes have drained, plate them and serve!
Potato Pancakes
Recipes for potato pancakes abound. This version adheres closely to the ‘traditional’ German version, only with potato starch as a binder instead of an egg, making these the perfect vegan treat to have in the morning with breakfast, as an Oktoberfest snack with applesauce, or as a side with dinner.
Ingredients
- 2 lbs. starchy potatoes, peeled and grated (*See Tips & Tricks)
- ¾ cup onion, minced (about one small onion)
- 3 tbsp potato starch
- ¼ cup all-purpose flour
- 1 tsp kosher salt
- vegetable oil
Instructions
- Grate all your potatoes into a bowl. Either placing them in strainer or taking a clean tea towel and twisting it over the sink, drain as much water as you can from the potatoes. You want them to be as dry as possible. Return them to the bowl.
- Add the onion, potato starch, flour, and salt to the potatoes. Stir until everything looks cohesive. (Add more flour tablespoon by tablespoon if needed).
- Heat a medium to large sized pan over medium heat. Add enough vegetable oil to coat the bottom of the pan.
- Taking your hand, scoop out a tennis-ball sized amount of the potato mixture. Flatten the mixture with your other hand, squeezing out additional potato juices as you do. Add to the skillet and cook until nicely browned on both sides, about 4 - 6 minutes each side. Once done, take off the pan onto a paper-towel lined plate to drain.
- Continue this process until you’re out of potato mixture. You’ll likely be able to cook 4 to 6 potato pancakes at a time.
- After all the pancakes have drained, plate them and serve!
Notes
For potato pancakes, you’ll need a potato that’s starchy and low in moisture. Russet or Idaho potatoes would be perfect. Avoid potatoes that are waxy, like red potatoes, fingerling, or new potatoes. These will be too tender and moist for the purposes of this recipe.