Gluten-Free Classic Potato Pancakes
Crispy, golden, and bursting with flavor, these Gluten-Free Classic Potato Pancakes are a delightful twist on a beloved comfort food. Made with freshly grated Russet potatoes and a touch of onion for natural sweetness, this recipe ensures a gluten-free indulgence with the use of all-purpose gluten-free flour. Lightly seasoned with salt, pepper, and a hint of baking powder to achieve the perfect crunch, these potato pancakes are quick to prepare and ideal for a variety of occasions. Fry them to golden perfection in vegetable oil, and enjoy them hot—either as a breakfast treat, a savory side dish, or a snack. Sprinkle on fresh chives for added flair, and you have a versatile dish that's both satisfying and easy to make. Perfect for those seeking comfort food without the gluten, these pancakes are ready in under an hour and bound to become a family favorite!
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Recipe Information
Ingredients
- 2 large Russet potatoes
- 0.5 medium Yellow onion
- 2 Eggs
- 0.25 cup Gluten-free all-purpose flour
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
- 0.5 teaspoon Baking powder
- 0.33 cup Vegetable oil
- 2 tablespoons Chopped fresh chives (optional)
Instructions
Peel the potatoes and grate them using a box grater or food processor. Place the grated potatoes in a clean kitchen towel and squeeze out as much excess moisture as possible.
Grate the half onion and mix it with the grated potatoes in a large bowl.
In a separate bowl, beat the eggs, then add the gluten-free all-purpose flour, salt, black pepper, and baking powder. Mix until well combined.
Add the egg mixture to the grated potatoes and onions. Stir to combine thoroughly. If you are using chives, mix them in at this point.
Heat the vegetable oil over medium-high heat in a large frying pan. The oil is ready when a small drop of batter sizzles upon contact.
Using a tablespoon or small scoop, drop clumps of the potato mixture into the oil, flattening them gently with the back of the spoon to form pancakes.
Fry the potato pancakes in batches, around 3-4 minutes per side, until they are golden brown and crispy. Adjust the heat as necessary to prevent burning.
Once cooked, remove the pancakes from the oil and drain them on paper towels. Season immediately with a pinch of additional salt if desired.
Serve warm, garnished with extra chives if using, and enjoy!
Nutrition Facts
Calories |
1456 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 78.9 g | 101% | |
| Saturated Fat | 13.1 g | 66% | |
| Polyunsaturated Fat | 44.4 g | ||
| Cholesterol | 372 mg | 124% | |
| Sodium | 2813 mg | 122% | |
| Total Carbohydrate | 166.1 g | 60% | |
| Dietary Fiber | 12.5 g | 45% | |
| Total Sugars | 9.7 g | ||
| Protein | 31.4 g | 63% | |
| Vitamin D | 2.1 mcg | 10% | |
| Calcium | 168 mg | 13% | |
| Iron | 9.4 mg | 52% | |
| Potassium | 3602 mg | 77% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
