POTATO PANCAKES-GLUTEN FREE
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 15
Ingredients
5 large Organic Idaho potatoes2 large Organic Eggs1 small Organic Onion2 TBS Potato Flour (I use Red Mills Potato flour)1 tsp baking powder1 1/2 tsp. sea salt1/2 tsp. black pepperOptional Accompaniment:Apple SauceSour Cream
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.
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.
Nutritional Info 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