Egg-Free Potato Pancakes
Absolutely delicious, made from simple ingredients, easy, quick, and uncomplicated. Egg-free potato pancakes can be eaten both hot and cold. They go well with any sauce, ketchup, or sour cream. This is a great dish for a family breakfast or dinner. They can also be served as a side dish with meat or chicken.
Updated : 13 July, 2026
Easy
About 30 min.
Ingredients
1 kilograms
Potato
2
Onion
2 tablespoon
Wheat flour
2
Garlic
30 grams
Vegetable oil
to taste
Salt
to taste
Dry spices
Table
Table of volume measurements:
- teaspoon - 5 ml
- dessert spoon - 10 ml
- tablespoon - 20 ml
- glass - 200 ml
Preparation
Step 1
How do you make egg-free potato pancakes? Prepare the necessary ingredients. Peel the potatoes and onion and rinse them under running water.
Step 2
Grate the peeled potatoes on a fine or medium grater. If you have a food processor, it is convenient to grate them with the grating attachment. Place all the grated potatoes into a large bowl so it is easy to mix the potato mixture.
Step 3
Grate the peeled onion on a medium grater. You can also simply chop it very finely with a knife. Add the chopped onion to the bowl with the grated potatoes.
Step 4
Add a little salt and spices to taste. For seasoning, I recommend using dried herbs and ground black pepper.
Step 5
Add a little flour to thicken the mixture. Mix everything well so that all the ingredients are evenly combined. If liquid forms from the potatoes, it should be drained off.
Step 6
Heat a frying pan until hot and pour in a little vegetable oil. Spoon some of the potato mixture onto the hot pan and fry over medium heat for a couple of minutes.
Step 7
Then turn the pancakes over with a spatula and fry them on the other side until golden. Be careful not to overcook them.
Step 8
Serve the finished pancakes hot. If you are not making them during fasting days, you can add a little sour cream. To remove excess oil, you can place them from the pan onto a paper towel. Enjoy your meal!
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