Gluten Free Potato Pancakes
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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.
Prep time:
20 minutes to prepare, 10 minutes to fry
Serves:
4
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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:
- In a 8 inch fry pan add 2 tbls vegetable oil and sauté onions, remove from pan to a small bowl.
- In a large, shallow bowl, mix the eggs.
- In a 12 inch fry pan, add ½ cup oil and heat to frying temperature (hot but not smoky).
- 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.
- Take 3 tbls potato mix and form it into a pancake (use more or less depending on the size pancake you want).
- 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.
- Carefully slide the pancake into the hot frying oil and add more to fill up the pan – but don’t over fill.
- When the down side turns brown and crispy, carefully flip each to the other side and repeat the frying until brown and crispy.
- When cooked, transfer to a brown paper bag on a large cookie sheet and allow the excess oil to drain.
- Repeat the process until all potato pancakes have been cooked.
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