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Here’s my plant-based version of potato pancakes, a recipe that traditionally consists of shallow-fried grated potato, flour, and egg. My recipe here is free of the ingredients that damage our arteries. As a plant lover, I prefer dairy-free toppings, such as the traditional applesauce, or nontraditional choices like salsa, guacamole, or hummus.

From Plant-Based Katie

This healthy Potato Pancakes recipe and other kid-friendly ideas are also available in our convenient iPhone app and newly released Android app.

Ingredients

  • 2 russet potatoes, grated
  • 1 large zucchini, grated
  • ½ yellow onion, grated
  • ½ cup oat flour
  • 1 teaspoon baking powder
  • ½ teaspoon freshly ground black pepper

Instructions

  1. 1. Preheat oven to 425 degrees. Cover two sheet pans with parchment paper.
  2. Spread half of the grated vegetables on a clean kitchen towel, then roll and wring the towel to draw out the excess moisture. Transfer to a large mixing bowl. Repeat with the remaining vegetables.
  3. In a small bowl, combine the oat flour, baking powder, and pepper. Add to the vegetable bowl, and mix well, using your hands to evenly distribute the flour and baking powder.
  4. Scoop about ¼ cup of potato mixture, and hand-shape it into a semi-tight ball. Flatten with your palms, and place the pancake onto the prepared pan. Repeat with the remaining mix, spacing the pancakes about 2 inches apart.
  5. Bake for 12 minutes. Flip and bake for another 12 minutes, or to your desired level of crispness. Serve at once. Top with the condiment of your choice.

Comments (27)

(5 from 6 votes)
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Kay4 weeks ago
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Siri knows the conversions …..

polina2 months ago
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Is it possible not to use Farenheit for temperature or cup metrics ? Nobody outside US understands them. Grams and Celsius please!

Sandi3 months ago
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Woohoo! My first recipe that the hub’s REALLY liked. It was a definitely a hit. I agree with some of the previous comments about using cups of each of potatoes and zucchini. I actually used the shredded potatoes in a bag you find by the eggs and just used the same amount as the zucchini after I squeezed it. Came out great.

April3 months ago
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Love the ease of the ingredients and simple technique. I made a few tweaks (leftover mashed potatoes, diced jalapeno, Spike, nutritional yeast, cayenne and dill) and served with sauerkraut and a honey-mustard dressing. Wow 🙂

Kristi3 months ago
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What is Spike?

John Lacroix7 months ago
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How big are the 2 Russett Potatoes? How big is the “Large Zucchini”? A recipe like this is very frustrating. A “Large potato in your part of the world might be quite different from my part of the world. Ditto for the zucchini. The best recipes use weight or (second best) volume. How about 600 grams grated potatoes or 150 grams grated zucchini? Recipes like this are promising but frustrating.

Genie7 months ago
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Can you freeze these? After cooking, I guess. I’m thinking between layers of wax paper or parchment paper.

This recipe makes entirely too much for 2 people.

Maybe I will just half the recipe….

Elizabeth8 months ago
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The first time I made these, they were a bit bland. The second time I added in Bragg’s spices, nutritional yeast and a bit of cayenne pepper. I also cooked them in the copper basket that Forks Over Knives recommended for air baking in the oven. I didn’t have to flip them because of the basket.

Nessie Jay12 months ago
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How would you make these in an air fryer?

Penny1 year ago
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For variety you can replace the zucchini with grate carrots. These can also be cooked in sandwich maker or waffle iron.

Alicia1 year ago
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I find it helpful for a zucchini recipe to either list the number of cups or the number of ounces of grated zucchini after squeezing out all of the water. The same goes for the amount of potatoes and onion. I make “regular” potato pancakes using this oven method and they have been great. I can’t wait to try this one. My Polish grandmother served potato pancakes drenched in maple syrup and, then, sprinkled with white sugar! These days, I prefer to serve them with apple sauce!

Vicki1 year ago
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Made them tonight and my zucchini probably wasn’t as big as I should have had and I cooked 15 minutes each side by mistake but I still enjoyed them with some unsweetened apple sauce. My spouse is 100% Polish so I have had plenty of potato pancakes in the last 30 years. These are not upsetting my stomach from the oil and there is no oil smell in the house which makes me happy. This is a winner here. Will definitely be making them again and again

KDM1 year ago
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Oh this sounds so good, I’ll come back once I’ve tried, an update taste.

Shayla1 year ago
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My husband is a polish immigrant and grew up eating potato pancakes. He really liked these as is the first time I made them. The second time I made them I told him they are oil free and then he didn’t like them all of a sudden. So now I fry them in a little oil to make him happy.

Ray Briffa1 year ago
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Love you guys

Lea1 year ago
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Spice it up a bit if you say it’s “grossest”. Be creative and nice.

Lea1 year ago
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So I e

Katherine1 year ago
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As someone who is highly tolerable of bland food and just eating to survive on a plant based diet, this is the grossest thing I have ever had in my life

Jim1 month ago
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the reason you’re tolerable of bland food and eating to survive is because you can’t tell when you need to add some spices for personal flavor.

Matt5 months ago
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Great, glad you found out not to eat it again then, cheers!

Mandy1 year ago
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Try adding a little onion granules, garlic powder, nutritional yeast for a greater depth of flavour. Maybe you didn’t add enough seasoning… they would taste bland without the right level of seasoning. Try to be a little less rude next time perhaps?

Rennie1 year ago
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If you’re “just eating to survive” then what is good food? Deep lard fat frozen french fries? Reset your taste buds and eat for delight.

sam1 year ago
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I doubt that.

Paul1 year ago
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As an Irishman I feel attacked. Lol

Cotton1 year ago
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Sounds like someone who may still get upset at having to eat a no-fat, whole food diet. It takes time for your taste buds to recalibrate.
I get it, it’s not easy.

Or it just tasted bad to them. Taste is subjective.

Daniel1 year ago
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I’m quite new to this type of eating. This looks like it would be reasonably good, what exactly was so gross about it

mar yvette1 year ago
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you had me at oat flour

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about the author

Katie Mae

Chef Katie Mae is the founder of The Culinary Gym, an online hub for learning, practicing, and mastering whole-food, plant-based cuisine. Since 2011, she has been teaching at TrueNorth Health Center and Dr. McDougall’s residential health programs. Witnessing patients radically transform their health inspired her to create an in-depth culinary curriculum to help people embrace a whole-food, plant-based diet at home. With a master’s degree in nutrition from Bastyr University and a personal passion for flavor science, Mae teaches how to prepare food that’s both health-promoting and mouthwatering. Find her on Instagram and Facebook.

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