Egg-Free Potato Pancakes (Placki Ziemniaczane)

Ingredients

• 4 medium Potatoes, peeled
• 1/2 medium Onion
• 1 tablespoon Flaxseed meal
• 3 tablespoons Water
• 2 tablespoons All-purpose flour
• 1/2 teaspoon Salt
• 1/4 teaspoon Black pepper
• 1/4 cup Oil

Instructions

1. 1In a small bowl, mix the 1 tablespoon flaxseed meal with the 3 tablespoons water. Let this mixture sit for 5 minutes until it forms a gel.
2. 2Using a box grater or food processor, grate the 4 medium potatoes and the 1/2 medium onion. Place the grated potato and onion into a clean kitchen towel and squeeze out as much excess liquid as possible.
3. 3In a medium bowl, combine the squeezed grated potato and onion mixture with the prepared flax gel, the 2 tablespoons of all-purpose flour, the 1/2 teaspoon of salt, and the 1/4 teaspoon of black pepper. Mix everything together until well combined.
4. 4Pour the 1/4 cup oil into a large skillet. Heat the oil over medium heat, which is approximately 350°F (175°C).
5. 5Carefully drop spoonfuls of the potato mixture into the hot oil. Use the back of the spoon to flatten each spoonful slightly into a pancake shape.
6. 6Cook the potato pancakes for 3 to 4 minutes on each side. They are ready to flip when the edges are golden brown and crispy, and they should be golden brown and crispy on both sides when done.
7. 7Remove the potato pancakes from the skillet and place them on a plate lined with paper towels to drain any excess oil. Serve the potato pancakes hot.

Substitutions

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