Satisfying a Multi Choice Gluten Free Appetite

Gluten-Free Potato Pancakes

Comment: These can be used as a complement to meats or fish at dinner, with breakfast sausages or as snacks topped with sour cream. At first they’re a little tricky shaping and frying but after a couple of tries, you’ll get the hang of it and you’ll enjoy them.

Cooking time:
20 minutes to prepare, 10 minutes to fry

Serves:
4

Ingredients:
4 large white potatoes, peeled and grated (or use a food processor or blender to achieve a ‘grated’ finish)
2 large eggs, mixed
1 large onion, peeled and chopped
½ cup + 2 tbls vegetable oil
¼ tsp salt (optional)
¼ tsp pepper (optional)

Preparation:

  1. In a 8 inch fry pan add 2 tbls vegetable oil and sauté onions, remove from pan to a small bowl.
  2. In a large, shallow bowl, mix the eggs.
  3. In a 12 inch fry pan, add ½ cup oil and heat to frying temperature (hot but not smoky).
  4. The grated potatoes should be as ‘dry’ as possible. To do this, grab handfulls of raw potato, squeeze until liquid is drained. Add ‘dry’ grated potatoes to a bowl and mix in sauted onions.
  5. Take 3 tbls potato mix and form it into a pancake (use more or less depending on the size pancake you want).
  6. Place the pancake in the egg flipping it so that both sides are egg coated. Scoop up the pancake with a slotted metal spatula allowing excess egg to drip off.
  7. Carefully slide the pancake into the hot frying oil and add more to fill up the pan – but don’t over fill.
  8. When the down side turns brown and crispy, carefully flip each to the other side and repeat the frying until brown and crispy.
  9. When cooked, transfer to a brown paper bag on a large cookie sheet and allow the excess oil to drain.
  10. Repeat the process until all potato pancakes have been cooked.
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