Potato Pancakes
Crispy on the outside and soft on the inside, potato pancakes are loved by many cultures. Whether you call them latkes, German potato pancakes, Polish potato pancakes, or Korean potato pancakes, this recipe is easy to make with the help of a juicer.
There’s no need to grate and squeeze the potatoes by hand, which makes this traditional recipe more modern. Plus, we use flax eggs to make these potato pancakes vegan.
Experience level: Intermediate
Ingredients
- 2 ½ pounds potatoes (about 5 medium potatoes)
- 1 small yellow onion
- 1 clove of garlic
- 1 tsp salt
- ½ tsp black pepper
- 2 tbsp all-purpose flour
- 2 1 tbsp flaxseed meal + 6 tbsp water (for 2 flax eggs)*
- 3-4 tbsp vegetable oil, for frying
*For non-vegan version, use 2 eggs.Serves 4.
Products needed
Kuvings Whole Slow Juicer, complete with juicer strainer.
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Method
To make the flax egg, whisk together the flaxseed meal and water in a small bowl. Set aside to thicken.
Peel the potatoes, onions, and garlic. Process the potatoes, onions, and garlic through a slow juicer. Set aside the juice.
Transfer the potato puree to a large bowl. Add salt, pepper, flour, and flax egg. Mix well.
Carefully pour the potato juice into a separate container, leaving a layer of potato starch in the bottom of the juice cup. Use a spatula to scrape the starch into the potato mixture. Stir well.
Heat vegetable oil in a large skillet.
Place a heaping spoonful (about 3 tablespoons) of batter in the hot oil for each pancake. Gently flatten with a spoon. Fry until crispy and golden brown, about 3 to 5 minutes. Flip, and fry for another 2 to 4 minutes.
Transfer the potato pancakes to a plate lined with paper towels to absorb excess oil. Serve immediately.