Vegan Polish Potato Pancakes (Placki Ziemniaczane)

Ingredients

• about 910 g Potatoes
• 1 small Onion
• 3 tablespoons All-Purpose Flour
• 1 tablespoon Vegan Egg Replacer
• 3 tablespoons Water
• 0.5 teaspoon Salt
• 0.25 teaspoon Black Pepper
• for frying Vegetable Oil

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

Instructions

1. 1Peel the about 910 g of potatoes and the 1 small onion. Grate them using a box grater or a food processor until finely shredded.
2. 2Place the grated potatoes and onion into a clean kitchen towel or cheesecloth. Squeeze firmly to remove as much liquid as possible.
3. 3In a medium bowl, combine the squeezed potato and onion mixture with the 3 tablespoons of all-purpose flour, the 1 tablespoon of vegan egg replacer mixed with the 3 tablespoons of water, the 0.5 teaspoon of salt, and the 0.25 teaspoon of black pepper. Mix everything together until just combined.
4. 4Pour enough vegetable oil into a large skillet to generously coat the bottom. Heat the oil over medium heat, approximately 175°C.
5. 5Carefully drop rounded spoonfuls of the potato mixture into the hot oil. Use the back of the spoon to gently flatten each spoonful into a pancake shape.
6. 6Fry the pancakes for 3 to 4 minutes on each side, until they are golden brown and crispy. You should hear a gentle sizzle as they cook.
7. 7Remove the cooked pancakes from the skillet using a spatula. Place them on a plate lined with paper towels to absorb any excess oil.
8. 8Serve the vegan Polish potato pancakes hot.

Substitutions

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