Crispy Lenten Potato Pancakes Without Eggs

Original, appetizing, rosy, with a crispy crust! Lenten potato pancakes without eggs turn out no worse than regular ones. But cooking them is much faster, because the potatoes are grated on a medium grater. I was afraid that they wouldn’t have time to fry, but the potato pancakes turned out great!
cook time: 30 min
Zoe Kendrick
Crispy Lenten Potato Pancakes Without Eggs

Nutrition Facts (per serving)

210
Calories
13g
Fat
21g
Carbs
3g
Protein

Ingredients (2 portions)

Basic:

Potato 300 g
Wheat flour 3 tbsp
Ground black pepper to taste
Salt to taste

For frying:

Vegetable oil 50 ml

Recipe instructions

Step 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.

Step 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.

Step 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.

Step 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, do not squeeze out the potato mixture for pancakes so that they do not fall apart during frying. Add flour to the mixture, salt and pepper to taste.

Step 5

Step 5
Mix well until smooth.

Step 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.

Step 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.

Step 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.

Step 9

Step 9
Serve pancakes hot with sour cream. Bon appetit!

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