Here's a basic recipe for potato pancakes, with a gluten-free twist. :)
Ingredients:
- 4 large potatoes (or 2 1-lb bags of pre-shredded potatoes)
- 1 small onion (white, yellow, vidalia, whatever floats your boat)
- 1 large egg, beaten
- 1 tsp salt
- ¼ tsp white pepper
- 4 Tbsp rice flour
- 1 tsp paprika
- 1-2 C of vegetable oil, enough to cover a skillet or frying pan ~1 inch deep
- sour cream and/or applesauce for condiments
- sliced green onions, for garnish
Directions:
- Peel and shred potatoes. Drain/squeeze out any excess liquid. Set aside.
- Finely dice the onion. Make the pieces as small as possible. Add to the potatoes.
- Add egg, salt, pepper, paprika, and rice flour. Mix well. I find the best way is to roll up your sleeves and mush together with your hands to ensure that it is all thoroughly incorporated.
- Heat oil in skillet on high. When oil is ready, form a potato ball, slightly smaller than baseball-sized, and then gently flatten until pancake is about ¾-1" thick. Be sure not to flatten too fast so that there are large cracks or gaps in the pancake. If this happens, gently press back together so that the pancake is whole and round. Gently drop into the oil by first dipping one side and then letting the rest slide off your hand into the pan. Be careful not to let your fingers touch the scalding hot oil in the process.
- Fry about 5 minutes, or until you can see that the edges are turning golden brown. Gently flip and repeat. I find it easier to flip items such as this in hot oil by using 2 tools (a spatula and a slotted spoon, for example) so that the pancake doesn't flip over too fast and splash hot oil everywhere.
- When both sides are golden brown and crispy, remove from oil and drain on paper towels or on a grate.
- Garnish with green onions and serve with sour cream and/or applesauce.
Makes 12 pancakes (serves 4-6 people)
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GBAdams
12/13/2020
