Ingredients
- ▢4 large russet potatoes
- ▢1 medium onion
- ▢2 eggs
- ▢¼ c all-purpose flour
- ▢½ teaspoon sea salt or to taste
- ▢¼ teaspoon pepper or to taste
- ▢2 tablespoon vegetable oil for frying
Instructions
- Prep the veggies: Peel and cube the potatoes. And onion if using a food processor. Or grate them if using a grater.
- Strain and squeeze: Put the potato mixture into a fine strainer. Or kitchen towel. And squeeze out as much liquid as possible into a bowl. Discard the liquid. But keep the white potato starch at the bottom.
- Mix it all up: Return the potato mixture to the bowl with the starch. Add eggs, flour, salt, and pepper. And mix well.
- Fry them up: Heat vegetable oil in a large non-stick skillet over medium heat. Drop spoonfuls of the potato mixture into the skillet. And spread slightly. Fry for about 2-3 minutes on each side. Until crispy and golden brown.
- Serve and enjoy: Place pancakes on a paper towel to absorb excess oil. Serve hot and enjoy!
Notes
- To make this recipe gluten-free. Simply swap the all-purpose flour. With a gluten-free flour blend. Ensure that your gluten-free flour has a similar consistency to all-purpose flour. To maintain the texture of the pancakes. Additionally, double-check that all other ingredients. Including the baking powder and any spices. Are certified gluten-free. With these simple adjustments. You can enjoy the same delicious potato pancakes. Without any gluten concerns.
