Crispy on the outside and soft on the inside, potato pancakes are beloved by many cultures. Whether you call them latkes, German potato pancakes, Polish potato pancakes, or Korean potato pancakes, this recipe is easy with the help of a juicer.
There's no need to grate and squeeze the potatoes by hand, which gives this traditional recipe a modern upgrade. Plus, we use flax eggs to make these potato pancakes vegan.
Experience level: Intermediate
- 2 ½ lbs. potatoes (about 5 medium potatoes)
- 1 small yellow onion
- 1 garlic clove
- 1 tsp salt
- ½ tsp black pepper
- 2 tbsp all-purpose flour
- 2 tbsp flaxseed meal + 6 tbsp water (for 2 flax eggs)*
- 3-4 tbsp vegetable oil, for frying
*For a non-vegan version, use 2 eggs.
Kuvings Whole Slow Juicer, assembled with the juicing strainer.
- To make the flax eggs, whisk the flaxseed meal and the water in a small bowl. Set aside to thicken.
- Peel potatoes, onion, and garlic. Process potatoes, onion, and garlic through the slow juicer. Set the juice aside.
- Transfer the potato pulp to a large bowl. Add the salt, pepper, flour, and flax eggs. Mix well to combine.
- Carefully pour the potato juice into a separate container, leaving behind the layer of potato starch at the bottom of the juice cup. Use a spatula to scrape the starch into the potato mixture. Mix well.
- Heat vegetable oil in a large skillet.
- Place heaping spoonfuls (about 3 tablespoons) of batter on the hot oil for each pancake. Lightly flatten with the spoon. Fry until crispy and golden brown, about 3 to 5 minutes. Flip, and fry for an additional 2 to 4 minutes.
- Transfer potato pancakes to a plate lined with paper towels to absorb excess oil. Serve immediately.
You can incorporate pulp from carrots, celery, or sweet potatoes into your potato pancakes.