Swedish Potato Pancakes (Egg-Free)

Ingredients

• 4 cups Potatoes, grated
• 1/4 cup All-purpose flour
• 1/4 cup Dairy-free milk
• 1/4 cup Onion, grated
• 1 tsp Salt
• 1/2 tsp Black pepper
• 2 tbsp Vegan butter
• 1 tbsp Potato starch

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

Instructions

1. 1Peel and grate the 4 cups of potatoes. Grate the 1/4 cup of onion.
2. 2Place the grated potatoes in a clean kitchen towel or cheesecloth and squeeze out as much excess moisture as possible. Discard the liquid.
3. 3In a medium bowl, combine the squeezed grated potatoes, the grated 1/4 cup of onion, the 1/4 cup of all-purpose flour, the 1/4 cup of dairy-free milk, the 1 tbsp of potato starch, the 1 tsp of salt, and the 1/2 tsp of black pepper. Stir until just combined into a thick batter.
4. 4Place a 25.4 cm non-stick skillet over medium heat. Add the 2 tbsp of vegan butter to the skillet and let it melt and heat until it shimmers, about 1 minute.
5. 5Carefully drop heaping tablespoons of the potato mixture into the hot skillet, flattening each mound slightly with the back of the spoon to form pancakes about 7.62 cm wide. Do not overcrowd the skillet; cook in batches if necessary.
6. 6Cook the pancakes for 3 to 4 minutes on the first side, until they are golden brown and crispy. Flip the pancakes and cook for another 3 to 4 minutes on the second side, until golden brown and cooked through.
7. 7Remove the cooked pancakes from the skillet and place them on a plate. Repeat with the remaining potato mixture, adding more vegan butter to the skillet if needed between batches.
8. 8Serve the Swedish potato pancakes warm.

Substitutions

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