Potato Pancakes

Potatoes are tubers that can be eaten all year long and are available all around the world. They are easy to grow, are full of nutrients, and make an excellent snack. Potatoes are used in various recipes, including potato pancakes, mashed potatoes, potato dumplings, potato salad, twice-baked potatoes, potato soup, and potatoes au gratin.

My family is a great fan of potatoes. My children are ready to consume it in any form. I’ve tasted Llapingachos from Ecuador, Chinese potato fries from China, and Italian fried potatoes from Italy.

You will also enjoy my Vegan Banana Oatmeal Pancakes and Chinese Scallion Pancakes

Potato Latkes

Traditional Hanukkah cuisine includes latkes, a type of potato pancake. These crispy and flavorful pan-fried latkes are made with shredded potatoes and onions.

Although traditional pancake recipes, such as the ones you grew up with, are also available on my blog; Nothing beats the classic simple morning pancake that we all enjoy to start the day. But I’m getting addicted to these crunchy potato pancakes!

These pancakes are perfect in every way. First, they’re incredibly quick and easy to make, requiring only a few simple ingredients that almost everyone has on hand (yes, everyone: onion, flour, salt, and oil). Then, each time I make them, they turn out perfectly, with a nice little round form and a fluffy, light texture. Next, they are soft inside and crispy from the outside. Finally, they immediately make me hungry when I see them!

You may serve these crispy classic Potato pancakes to a large gathering during a brunch, on a Sunday morning, or for Hanukkah. My favorite pairings for these pancakes are sour cream and fresh dill, but you could use hummus, pesto, or even applesauce.  

Potato Pancakes bring back fond memories for me. When I happened to be at a friend’s home, they are a great comfort dish. Thanks to Eastern Europeans for inventing this delicious, low-cost, and time-saving dish.

For years, people have been preparing these flourless, gluten-free latkes. They’re fantastic. The absence of flour may appear to be a concern, but I have used gluten-free flour in these pancakes.

You’ll love these potato pancakes…

No doubt, you’ll fall in love with these recipes and make them a regular part of your snack or breakfast routine because…

• They are the best eggless pancake.
• Easy to prepare by using only a few simple ingredients.
• The crunchy pieces are to die for, and the texture is terrific.
• It can be served as a snack or a side dish to any meal.
• Can be prepared in advance.

In fact, these are the easiest and healthiest pancakes you’ve ever made.  

Serve them with Tofu Scramble and Gluten-Free Vegan Sausage

Potato pancake recipe:

I’ve experimented with this recipe a lot, and I’ve come up with a lot of different variations. Here I’m going to share the easiest recipe. Look at the required ingredients and instructions below.

Ingredients

• Potatoes
• Gluten-free flour
• Onion
• Green onion
• Salt
• Oil for frying

How to make potato pancakes?

1. Drain the liquid of shredded potatoes by lightly squeezing them with your hands and add to a mixing bowl. Combine with onion, gluten-free flour, salt, and finely chopped green onion until thoroughly combined.
2. Heat oil in a frying pan over medium heat. Pour ¼ cup batter and flatten to produce ½-inch-thick pancakes in a heated pan. Fry until both sides are golden brown. Serve right away.

Suggestions for serving:

These potato pancakes are savory and should be served hot immediately, or they will lose some of their crunchiness.

These potato pancakes are delicious on their own or with a side of sliced green onions and tomato ketchup. Additionally, you may top with vegan sour cream, or incorporate them into a larger prepared breakfast. Crispy fresh potato pancakes will be a hit no matter how they’re served.

Recipe variations:

This latke recipe allows you a lot of variation. Make them extra delicious by adding chives or Cajun seasoning, or make them healthier by using sweet potatoes.

You can also use leftover mashed potatoes to make these potato pancakes. After a Sunday or holiday meal, we usually have leftover mashed potatoes. This is a fantastic way to make use of those leftovers. 

Storing tips for leftovers:

I doubt that there will be no leftovers, but if there are, potato pancakes store quite well. Follow the following instructions:

Refrigerate for up to 3-4 days in an airtight container.

Freeze the potato pancakes on a parchment-lined baking sheet for up to 2 weeks.

Reheat for 4-5 minutes in a 450°F oven. You can also reheat them in the microwave. Or, reheating the pancakes in a pan over medium heat (without oil) until thoroughly heated and crisp up again.

Recipe Notes and tips:

Here are a few pointers for making the crispiest, simplest potato pancakes:

• Shred potatoes with a thick-cut grater for the greatest texture.
• Grate your potatoes in a food processor (if you have one); it’s faster and saves your fingers.
• Before preparing the batter, squeeze out as much moisture as possible from the grated potato (the same goes for any moisture-rich vegetable add-ins too).
• Stir the better thoroughly to bind everything together and fluffiest pancakes.
• The most important advice I can tell you is to exercise patience and wait until the bottom is golden and crispy before flipping them over!

If you like and enjoy this recipe, please leave a comment to let me know about your feedback…Have fun and “carry on frolicking with the food!”

More vegan potato recipes:

Red Skin Mashed Potatoes

Crispy Roast Potatoes

Vegan Scalloped Potatoes

Southern Green Beans and Potatoes

Cajun Oven-Baked Potato Wedges

Vegan Potato Salad

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