Lenten potato pancakes without eggs

Step-by-step preparation

Cooking time: 30 mins

1. STEP 1

   

   How to make lean potato pancakes without eggs? Prepare your food. First wash the potatoes thoroughly under running water with a brush to remove all dirt. For frying potato pancakes, take refined, odorless oil. You can also add onions and any greens to the dough.

2. STEP 2

   

   Peel clean potatoes. I always peel with a knife; you can use a special vegetable peeler. Wash the peeled potatoes again and then dry them so that there is no excess moisture in the dough.

3. STEP 3

   

   Grate the potatoes on a medium grater. There are recipes where potatoes are grated on the coarsest grater, while classic potato pancakes are grated on the finest grater. I suggest you try the option with a medium grater. In any case, choose according to your taste.

4. STEP 4

   

   There are potato varieties with a high starch content; they darken very quickly when exposed to air. To prevent this from happening, you can add finely grated onions to the dough. For a Lenten recipe without eggs, the potato mixture for hash browns is not squeezed out so that they do not fall apart during frying. Add flour to the mixture, salt and pepper to taste.

5. STEP 5

   

   Mix well until smooth.

6. STEP 6

   

   Heat a thick-bottomed frying pan over high heat, pour oil into it, and heat it for a few minutes. Don’t skimp on oil for potato pancakes, there should be a lot of it. In order for the potato pancakes to turn out golden brown with a crispy crust, the frying pan with oil must be very hot. Then reduce the heat to medium. Spoon the potato mixture into the pan, forming round pancakes.

7. STEP 7

   

   Fry pancakes until golden brown on one side, then turn over to the other. Now you can turn down the heat a little so that the potato pancakes can cook inside. You can also cover the pan with a lid, but then the potato pancakes will turn out soft, without a crispy crust. They were perfectly fried inside over low heat.

8. STEP 8

   

   Remove the finished pancakes to a plate with a paper towel to remove excess fat. Before the next batch, turn up the heat again and add a little oil to the pan. Fry all the dough in this way.

9. STEP 9

   

   Serve pancakes hot with sour cream. Bon appetit!

Comments on the recipe

Regina

30.10.2023

4.5

Try these pancakes with cheese. Delicious is not the right word!

Natalia M

30.10.2023

4.6

What a good pancake recipe. Everything is simple and clear. I don’t like to grate potatoes, but for the sake of potato pancakes I made an exception) Everything is prepared quickly, grate it, knead it and you can fry it. By the way, the finished “dough” did not darken, which is what I was afraid of. It remained light and pleasant to look at. I added a little less flour, there was not enough juice from the potatoes. Fry it covered over low heat. Only at the beginning did she turn up the heat, and when the potato pancakes were already in the pan and the bottom had set, she turned it down and covered it with a lid. The flatbreads were well fried, the crust was crispy, and the inside was soft. It is better to serve them hot; after cooling, they are no longer crunchy. We ate it with sour cream, my son also added ketchup) The pancakes are delicious, golden brown. The taste of fried potatoes is clearly felt. We all really liked it. I recommend this delicious recipe!

Mr Hyde

30.10.2023

4.5

A wonderful and very easy, and most importantly quick, recipe for making potato pancakes. It turned out very tasty and appetizing, thank you) And most importantly, they turned out crispy.