Potato Pancakes (Placki Ziemniaczane) - Dairy-Free, Egg-Free

Ingredients

• about 910 g Potatoes
• 1/2 medium Onion
• 1 tbsp Flaxseed Meal
• 3 tbsp Water
• 1/4 cup All-Purpose Flour
• 1 tsp Salt
• 1/2 tsp Black Pepper
• 1/4 cup Vegetable Oil

Original measure retained: its cup/spoon or fluid-volume standard is unspecified.

Instructions

1. 1Peel and grate the about 910 g of Potatoes and the 1/2 medium Onion. You can use a box grater or a food processor.
2. 2Place the grated potatoes and onion in a clean kitchen towel and squeeze out as much liquid as possible. This helps make the pancakes crispy.
3. 3In a small bowl, mix the 1 tbsp Flaxseed Meal with 3 tbsp Water. Let this mixture sit for 5 minutes to thicken.
4. 4In a large bowl, combine the squeezed potatoes and onion, the thickened flaxseed mixture, 1/4 cup All-Purpose Flour, 1 tsp Salt, and 1/2 tsp Black Pepper. Mix everything together until it is well combined.
5. 5Heat 1/4 cup Vegetable Oil in a large skillet over medium-high heat until the oil shimmers, about 175°C.
6. 6Carefully drop rounded spoonfuls of the potato mixture into the hot oil. Use the back of the spoon to flatten each pancake slightly.
7. 7Cook the potato pancakes for 3-4 minutes per side, until they are golden brown and crispy. You should hear a gentle sizzle as they cook.
8. 8Remove the cooked potato pancakes from the skillet using a slotted spoon or spatula and place them on a plate lined with paper towels to drain any excess oil.
9. 9Serve the potato pancakes immediately while they are hot and crispy.

Substitutions

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