These potato pancakes came together for a weekend brunch that got out of hand in the best way. Grated red and yellow potatoes mixed with aquafaba, salt, and pepper, then fried until crisp. On top: a blueberry apple chutney with wild blueberries, ginger, lemon juice, turmeric, bell peppers, and herbs. Next to it: a tofu scramble seasoned with thyme, sage, oregano, and black salt. Three components, all on one plate, and every fork has something different. This is the one I pull out when we want a weekend brunch that actually impresses people.
The aquafaba binds the grated potato the way egg would. It holds the pancakes together in the pan without changing the flavor. Squeeze as much water as possible from the grated potatoes before mixing. Wet potatoes steam instead of crisping, and crisp edges are the whole reason to make these.
Tips for Crispy Potato Pancakes
Squeeze the potatoes dry
Grate the red and yellow potatoes and pile them into the center of a clean kitchen towel. Twist the towel tight and squeeze over the sink until no more liquid comes out. 
This step takes effort but makes the difference between golden, shatteringly crisp pancakes and soft, pale ones. Potato starch holds a lot of water. Get it out.
Fry in a thin layer of hot oil
Use just enough oil to coat the bottom of the skillet. The oil should shimmer before you add the potato mixture. Press each pancake flat and thin in the pan.
Thick pancakes steam in the center. Thin ones crisp all the way through. Flip once when the bottom is deep golden, about 3 to 4 minutes per side.
Potato Pancakes and Wild Blueberry and Apple Chutney
- Total Time: 50 minutes
- Yield: Serves 4
- Diet: Vegan
Description
Delight in these vegan potato pancakes topped with a sweet and tangy wild blueberry and apple chutney, perfect for a brunch spread.
Ingredients
Potato Pancakes
- 2 medium red potatoes, peeled and grated
- 2 medium yellow potatoes, peeled and grated
- 3 tablespoons aquafaba (chickpea liquid)
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- Oil for frying
Blueberry Apple Chutney
- 2 medium apples, peeled and diced
- 1 cup wild blueberries
- 1 tablespoon fresh ginger, grated
- 1 tablespoon lemon juice
- 1/4 teaspoon turmeric
- 1/2 bell pepper, diced
- 1 teaspoon fresh thyme
- 1 teaspoon fresh sage, chopped
- 1 teaspoon fresh oregano, chopped
- Pinch of black salt
Instructions
- Peel and grate the red and yellow potatoes, leaving some skin on for nutrients.
- Squeeze out excess water from the grated potatoes.
- Mix the potatoes with aquafaba, salt, and pepper.
- Form the mixture into pancakes and fry until golden brown on both sides.
- For the chutney, combine chopped apples, wild blueberries, fresh ginger, and lemon juice in a saucepan.
- Cook the chutney until the fruits are soft and the mixture thickens.
- Prepare the tofu scramble with turmeric, bell peppers, thyme, sage, oregano, and a pinch of black salt.
- Serve the potato pancakes with the chutney and tofu scramble.
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Category: Brunch
- Method: Frying
- Cuisine: American
Nutrition
- Serving Size: 1 pancake with chutney
- Calories: 350
- Sugar: 10
- Sodium: 450
- Fat: 12
- Carbohydrates: 50
- Fiber: 6
- Protein: 10
Frequently Asked Questions
What is aquafaba?
The liquid from a can of chickpeas. It behaves like egg white when used as a binder. Shake the can before opening and measure what you need. Three tablespoons equals roughly one egg.
Can I make the chutney ahead?
Yes. The blueberry apple chutney keeps in the fridge for up to a week. It actually improves as the flavors meld. Serve it cold or at room temperature with the hot pancakes.
Can I use regular eggs instead of aquafaba?
Yes. One beaten egg replaces the aquafaba and works identically as a binder. The pancakes will not be vegan, but they will be just as crisp.
Wild blueberry chutney is incredible!
I doubled the wild blueberry chutney because I knew we’d want extra and was right, ended up putting it on toast for the BEST two days after!
Made these for a Sunday brunch with friends and the chutney-pancake-tofu combo was the whole event, every fork had something different!
Aquafaba binding the grated potatoes is the BOMB, no egg-y film and the crisp edges came through. Squeezed the potatoes dry in a towel like the recipe says, golden brown on both sides. Wild blueberry chutney on top was unexpected and absolutely incredible.