VEGAN POTATO PANCAKES
Ingredients:
- 1/2 c All Purpose Flour or Gluten Free Flour if applicable
- 2 1/2 cups packed, grated, and drained potato's*
- 2 TBS of fresh or dried chives
- 1/4c minced onion dried
- 1/4 unsweetened nondairy milk
- 1 TBS cornstarch
- 1 tsp salt
- 1/2 tsp baking powder
- dash of black pepper, to taste
- 1 cup vegetable oil, for frying (canola, olive, or coconut all work well)
- 1 TBS of dried dill ( or fresh minced)
- 1/2 cup of dairy free cheese shredded ( Go veggie cheddar and mozzarella)
Toppings:
Directions:
- Preheat the oil in a large pan over low/medium heat
- Wash and peel the potatoes while the oil is heating
- Shred the potatoes using a food processor attachment - Insert the Reversible Slicing/Shredding Disc (shredding side) into the Food Processor. Shred the potatoes on speed 2.
- Drain the grated potatoes, removing all excess water by placing them in a cloth and squeezing the potatoes until water comes out.
- Add the potatoes a medium sized mixing bowl.
- Combine the flour, baking powder, salt, cornstarch, pepper, dill, dairy free cheese, chives, and minced onions.
- Mix with your hands until thoroughly combined.
- Make palm sized pancakes by grabbing a handful ( 1/3 c) of the mixture and forming them to desired thickness.
- Place the pancakes in the oil and flatten with a spatula. Be careful to not burn yourself with the oil- (keep the oil on low to medium heat)
- Fry until golden brown, flip, and fry the other side.
- On the counter line a plate or cookie sheet with paper towels. As you finish each pancake add them to the paper towels to drain the excess oil. Pat them dry.
- SERVE AND ENJOY!
Tips/ Tricks:
Make these potato pancakes at the beginning of the week and enjoy one each morning! These are so delicious and kid friendly! Top them with a dollop of vegan/dairy free sour cream!
Did you try this recipe?
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As always, stay well.
Love,
Diane & Stevie
Recipe added: 2/26/2021
