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

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 10-inch 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 3 inches 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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