Vegan Polish Potato Pancakes (Placki Ziemniaczane)

Ingredients

• about 910 g Potatoes
• 1 small Onion
• 1 tablespoon Flaxseed Meal
• 3 tablespoons Water
• 1/4 cup All-Purpose Flour
• 1 teaspoon Salt
• 1/2 teaspoon Black Pepper
• 1/4 cup Vegetable Oil

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

Instructions

1. 1In a small bowl, combine the 1 tablespoon Flaxseed Meal with the 3 tablespoons Water. Stir well and let the mixture sit for 5 minutes to thicken.
2. 2Using a box grater or a food processor, grate the about 910 g Potatoes and the 1 small Onion.
3. 3Place the grated potatoes and onion into a clean cheesecloth or several layers of paper towels. Squeeze firmly to remove as much excess moisture as possible.
4. 4In a large mixing bowl, combine the squeezed grated potatoes and onion, the thickened flaxseed meal and water mixture, the 1/4 cup All-Purpose Flour, the 1 teaspoon Salt, and the 1/2 teaspoon Black Pepper. Mix thoroughly until all ingredients are evenly distributed.
5. 5Heat the 1/4 cup Vegetable Oil in a large skillet (e.g., 25.4-30.48 cm / 25-30 cm) over medium heat (approximately 162.8-176.7°C / 160-175°C). Once the oil is shimmering, carefully drop spoonfuls of the potato mixture into the hot oil, leaving space between them. Use the back of a spoon or a spatula to flatten each pancake slightly.
6. 6Cook the pancakes for 3-4 minutes on the first side, until they are golden brown and crispy. Flip them carefully with a spatula and cook for another 3-4 minutes on the second side, until they are also golden brown and crispy. Transfer the cooked pancakes to a plate lined with paper towels to drain any excess oil. Serve immediately with applesauce or vegan sour cream.

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