Dairy-Free Classic Potato Pancakes
Crispy, golden, and irresistibly savory, these Dairy-Free Classic Potato Pancakes redefine comfort food with simplicity and flavor. Made with grated Russet potatoes and onion, this recipe skips the dairy but delivers maximum crunch thanks to the essential step of squeezing out excess moisture before frying. Seasoned with garlic powder, black pepper, and a touch of baking powder for fluffiness, these pancakes are pan-fried to perfection in vegetable oil, creating a satisfying contrast of tender interiors and crispy edges. Quick and easy to prepare, they’re perfect as a snack, appetizer, or side dish—and the finishing touch of fresh chives adds a burst of color and mild oniony sweetness. Whether served with applesauce, dairy-free sour cream, or enjoyed on their own, these potato pancakes are a must-try for anyone seeking a delicious gluten-free comfort food option!
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Recipe Information
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
- as needed for frying Vegetable oil
- 2 tablespoons, chopped Chives
Instructions
Peel and grate the potatoes using the large holes of a box grater or a food processor with a grating attachment.
Grate the onion in the same manner and combine with the potatoes.
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.
In a large bowl, beat the eggs, then add the squeezed potato-onion mixture.
Stir in the flour, salt, pepper, baking powder, and garlic powder. Mix until well combined.
Heat a generous amount of vegetable oil in a large skillet over medium-high heat. The oil should be about 1/4 inch deep.
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.
Fry the pancakes for about 3-4 minutes on each side or until golden brown and crispy.
Remove the pancakes from the skillet and drain on a plate lined with paper towels.
Repeat the frying process with the remaining potato mixture, adding more oil as needed.
Serve the potato pancakes warm, garnished with chopped chives.
Nutrition Facts
Calories |
1781 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 103.3 g | 132% | |
| Saturated Fat | 16.6 g | 83% | |
| Polyunsaturated Fat | 60.0 g | ||
| Cholesterol | 372 mg | 124% | |
| Sodium | 2829 mg | 123% | |
| Total Carbohydrate | 189.2 g | 69% | |
| Dietary Fiber | 15.3 g | 55% | |
| Total Sugars | 13.3 g | ||
| Protein | 37.4 g | 75% | |
| Vitamin D | 2.1 mcg | 10% | |
| Calcium | 200 mg | 15% | |
| Iron | 11.8 mg | 66% | |
| Potassium | 4252 mg | 90% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
