Dairy-Free Classic Potato Pancakes
Crisp, golden, and irresistibly savory, these Dairy-Free Classic Potato Pancakes are a modern twist on a beloved comfort food favorite. Perfect for those avoiding dairy, this recipe delivers all the crunch and flavor of traditional latkes without compromising on taste. Made with grated russet potatoes, onion, and a hint of garlic powder for extra depth, these pancakes are bound together with eggs and flour—creating a light yet hearty texture. The key to achieving their signature crispiness lies in thoroughly squeezing out the potato-onion liquid before frying. Perfect as a side dish, appetizer, or even a base for creative toppings, these potato pancakes are best served warm, finished with a sprinkle of fresh chives. Whether you're whipping them up for a special occasion or a casual dinner, this easy 30-minute recipe is guaranteed to please!
Try SnapCalorie's FREE AI assisted nutrition tracking free in the App store or on Android.
Scan with your phone to download!
Ingredients
- 4 medium Russet potatoes
- 1 medium Yellow onion
- 2 large Eggs
- 4 tablespoons All-purpose flour
- 1 teaspoon Salt
- 0.5 teaspoon Ground black pepper
- 0.5 teaspoon Baking powder
- 0.5 teaspoon Garlic powder
- 0 as needed for frying Vegetable oil
- 2 tablespoons, chopped Chives
Directions
Step 1
Peel and grate the potatoes using the large holes of a box grater or a food processor with a grating attachment.
Step 2
Grate the onion in the same manner and combine with the potatoes.
Step 3
Transfer the grated potatoes and onion to a clean kitchen towel or cheesecloth. Twist the cloth tightly to squeeze out as much liquid as possible. This step ensures crispy pancakes by removing excess moisture.
Step 4
In a large bowl, beat the eggs, then add the squeezed potato-onion mixture.
Step 5
Stir in the flour, salt, pepper, baking powder, and garlic powder. Mix until well combined.
Step 6
Heat a generous amount of vegetable oil in a large skillet over medium-high heat. The oil should be about 1/4 inch deep.
Step 7
Once the oil is hot, drop spoonfuls of the potato mixture into the pan, flattening each into a pancake shape with the back of the spoon. Be careful not to overcrowd the pan.
Step 8
Fry the pancakes for about 3-4 minutes on each side or until golden brown and crispy.
Step 9
Remove the pancakes from the skillet and drain on a plate lined with paper towels.
Step 10
Repeat the frying process with the remaining potato mixture, adding more oil as needed.
Step 11
Serve the potato pancakes warm, garnished with chopped chives.
Nutrition Facts
| Serving size | (1049.0g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 1781.3 |
| Total Fat 103.3g | 0% |
| Saturated Fat 16.6g | 0% |
| Polyunsaturated Fat 60.0g | |
| Cholesterol 372mg | 0% |
| Sodium 2828.6mg | 0% |
| Total Carbohydrate 189.2g | 0% |
| Dietary Fiber 15.3g | 0% |
| Total Sugars 13.3g | |
| Protein 37.4g | 0% |
| Vitamin D 82IU | 0% |
| Calcium 200.2mg | 0% |
| Iron 11.8mg | 0% |
| Potassium 4252.2mg | 0% |
Source of Calories