Grandmas Potato Pancakes with Herbs

Polish Potato Pancakes with Fresh Herbs (Veganskie Placki Ziemniaczane) Crispy on the outside, tender on the inside, and bursting with fresh herbs, these Polish Potato Pancakes are a delicious plant-based twist on a traditional Polish favorite! Made with freshly grated potatoes, carrots, shallots, garlic, parsley, chives, and dill, these golden pancakes are packed with savory flavor. Instead of eggs, we use aquafaba (chickpea liquid) to help bind everything together, making this recipe completely vegan without sacrificing the traditional texture. Pan-fried until beautifully golden and crispy, these pancakes are perfect for breakfast, lunch, dinner, or as a savory snack. Enjoy them hot straight from the pan or cold the next day! Cuisine: Polish Diet: Vegan / Plant-Based Cooking Method: Pan-Fried Makes 18 Pancakes These flavorful pancakes are delicious on their own or paired with your favorite plant-based toppings, such as vegan sour cream, garlic sauce, or fresh herbs. Tips for the Best Polish Potato Pancakes • Remove excess moisture: Squeezing the potatoes and carrots thoroughly helps create a crispier texture. • Use fresh herbs: Parsley, chives, and dill provide the fresh, aromatic flavor that makes these pancakes special. • Don't overcrowd the pan: Fry in batches to allow the pancakes to brown evenly. • Keep the heat moderate: Medium heat allows the pancakes to develop a golden crust without burning before the centers cook. • Serve hot or cold: These pancakes are delicious fresh from the pan and can also be enjoyed as leftovers. Enjoy a delicious taste of Poland, made entirely plant-based!

Great

% Daily Values based on a 2,000 calorie diet

Step 1

1. Peel the potatoes and carrots.

Step 2

2. Using a box grater or a food processor fitted with a shredding disc, grate the potatoes and carrots.

Step 3

3. Transfer the grated vegetables into a large mixing bowl.

Step 4

4. Sprinkle with salt and mix thoroughly.

Step 5

5. Set aside to allow the salt to draw out excess moisture from the vegetables.

Step 6

1. Peel the shallot and grate it using the fine side of a grater.

Step 7

2. Peel and finely grate or mince the 2 garlic cloves.

Step 8

3. Finely chop the fresh parsley, chives, and dill.

Step 9

4. Combine the grated shallot, garlic, and chopped herbs in a separate bowl.

Step 10

5. Mix everything together and set aside.

Step 11

1. Take the salted potato and carrot mixture.

Step 12

2. Using your hands, a clean kitchen towel, or cheesecloth, squeeze out as much liquid as possible.

Step 13

3. Discard the excess liquid.

Step 14

4. Return the squeezed potatoes and carrots to a clean mixing bowl.

Step 15

Tip: Removing as much moisture as possible is essential for achieving crispy potato pancakes that hold their shape while frying.

Step 16

1. Add the prepared shallot, garlic, parsley, chives, and dill to the drained potatoes and carrots.

Step 17

2. Mix thoroughly to distribute the herbs and aromatics evenly.

Step 18

3. Add ½ cup of all-purpose flour.

Step 19

4. Pour in 12 tablespoons of aquafaba.

Step 20

5. Mix everything until well combined and the mixture holds together.

Step 21

6. Taste the seasoning if desired and adjust the salt before cooking, using a small test pancake.

Step 22

1. Place a large frying pan over medium heat.

Step 23

2. Add a portion of the olive oil and allow it to heat.

Step 24

3. Make sure the oil is hot before adding the pancake mixture to help create a crispy, golden exterior.

Step 25

1. Scoop a portion of the potato mixture into the hot pan using a large spoon.

Step 26

2. Gently flatten it into a round pancake of even thickness.

Step 27

3. Repeat with additional portions, leaving enough space between pancakes for easy flipping.

Step 28

4. Fry for approximately 2–3 minutes per side, or until golden brown and crispy.

Step 29

5. Carefully flip each pancake using a spatula.

Step 30

6. Cook the other side for another 2–3 minutes until golden brown and cooked through.

Step 31

1. Once the pancakes are golden and crispy, remove them from the pan.

Step 32

2. Transfer them to a plate lined with paper towels.

Step 33

3. Allow the paper towels to absorb any excess oil.

Step 34

4. Repeat the frying process with the remaining potato mixture, adding more olive oil as needed until all 6 tablespoons have been used.

Step 35

Serve your Polish Potato Pancakes immediately while they're hot and crispy, or enjoy them cold!