Gluten-Free Classic Potato Pancakes
Crispy on the outside, tender on the inside, these Gluten-Free Classic Potato Pancakes are a perfect twist on a traditional favorite. Made with russet potatoes, yellow onion, and a touch of gluten-free all-purpose flour, these golden beauties deliver savory perfection without sacrificing on texture or flavor. A pinch of baking powder ensures a light, fluffy interior, while the addition of fresh chives (optional, but highly recommended!) adds a burst of vibrant flavor. Perfect for brunch, a comforting side dish, or even a satisfying snack, these potato pancakes are easy to make with just 20 minutes of prep time. Whether you’re serving them with sour cream, applesauce, or simply on their own, their irresistible crispiness is sure to please everyone at the table. Plus, they’re naturally gluten-free, making them ideal for a range of dietary needs.
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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)
Directions
Step 1
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.
Step 2
Grate the half onion and mix it with the grated potatoes in a large bowl.
Step 3
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.
Step 4
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.
Step 5
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.
Step 6
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.
Step 7
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.
Step 8
Once cooked, remove the pancakes from the oil and drain them on paper towels. Season immediately with a pinch of additional salt if desired.
Step 9
Serve warm, garnished with extra chives if using, and enjoy!
Nutrition Facts
| Serving size | (871.4g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 1456.0 |
| Total Fat 78.9g | 0% |
| Saturated Fat 13.1g | 0% |
| Polyunsaturated Fat 44.4g | |
| Cholesterol 372mg | 0% |
| Sodium 2813.3mg | 0% |
| Total Carbohydrate 166.1g | 0% |
| Dietary Fiber 12.5g | 0% |
| Total Sugars 9.7g | |
| Protein 31.4g | 0% |
| Vitamin D 82IU | 0% |
| Calcium 167.7mg | 0% |
| Iron 9.4mg | 0% |
| Potassium 3601.7mg | 0% |
Source of Calories