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Nutritional Info
  • Servings Per Recipe: 15
  • Amount Per Serving
  • Calories: 143.3
  • Total Fat: 4.6 g
  • Cholesterol: 24.7 mg
  • Sodium: 204.9 mg
  • Total Carbs: 23.2 g
  • Dietary Fiber: 2.9 g
  • Protein: 3.5 g

View full nutritional breakdown of POTATO PANCAKES-GLUTEN FREE calories by ingredient
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POTATO PANCAKES-GLUTEN FREE

Submitted by: DANDELIONWINE_O
POTATO PANCAKES-GLUTEN FREE

Introduction

This recipe has been a family favorite for over 30 years, and I usually serve them on Hanukkah. However they make such an excellent side dish, my family often requests them throughout the year. These are delicious!
I have modiefied this recipe from the tradional recipe I used for many years to use to be Gluten free (to accomodate my recent allergy rotation diet) by illiminating the usual wheat flour and substituting with potato flour-without sacrificing any taste or quality. I actually believe them to be tastier with the potato flour than the traditional recipe.
This recipe has been a family favorite for over 30 years, and I usually serve them on Hanukkah. However they make such an excellent side dish, my family often requests them throughout the year. These are delicious!
I have modiefied this recipe from the tradional recipe I used for many years to use to be Gluten free (to accomodate my recent allergy rotation diet) by illiminating the usual wheat flour and substituting with potato flour-without sacrificing any taste or quality. I actually believe them to be tastier with the potato flour than the traditional recipe.

Number of Servings: 15

Ingredients

    5 large Organic Idaho potatoes
    2 large Organic Eggs
    1 small Organic Onion
    2 TBS Potato Flour (I use Red Mills Potato flour)
    1 tsp baking powder
    1 1/2 tsp. sea salt
    1/2 tsp. black pepper


    Optional Accompaniment:
    Apple Sauce
    Sour Cream

Tips

Potato flour is available either in the baking aisle or with the Organic healthy foods section of your grocery store. If you cannot find this flour in your market, it is available online at the Red Mills Site.

Optional accompaniment: Traditionally these potato pancakes are eaten with a dollop of sour cream (can use fat free) and a dollop of apple sauce (can use organic unsweetened-or your favorite brand).


Directions

Peel and grate the potatoes (can use a food processor or hand grater) and drain off as much of the moisture as you can.
Grate the Onion and mix with the potatoes.
Beat the eggs and add to potato mixture.

Pre heat saute pan, and add enough olive oil to cover the bottom of the pan (about 1/16 - 1/8 of an inch-the pancakes will absorb most of the oil in the pan, to keep them light but still brown and delicious, use the oil sparingly)

Combine dry ingredients and mix thoroughly into potato mixture.

Drop a heaping tablespoon of batter into the oil and flatten into a pancake. Cook until brown and crispy then flip and do the other side.
Drain on Paper towels to absorb any extra oil.




Serving Size: Makes 15 large potato pancakes

Number of Servings: 15

Recipe submitted by SparkPeople user DANDELIONWINE_O.






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