Gluten Free Potato Pancakes
Crispy, golden potato pancakes are one of those deeply satisfying comfort foods that can feel off-limits when you're avoiding gluten — but this version proves otherwise. Instead of all-purpose flour, just three tablespoons of rice flour does the binding work, keeping every pancake light and lacy at the edges without any wheat in sight. The real secret to that irresistible crunch is squeezing every last drop of moisture out of the shredded potatoes and onion before the batter ever hits the pan, so you get a deep golden sear rather than a soggy steam. Frying in batches and holding the finished pancakes on a wire rack in a low oven means the whole batch stays hot and crisp while you work through the rest of the mixture. Each pancake gets pressed thin in the skillet and fried until the edges are set and the underside is a rich, caramelized brown — the kind of texture that makes it hard to stop at just one. Serve them straight from the oven with cool sour cream or a spoonful of applesauce, and you've got a simple, crowd-pleasing dish that makes four servings feel like they'll disappear in minutes.
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Learn more →Ingredients
4 servings
- 2 lbs russet potatoes (about 3 medium), peeled
- 1 small yellow onion, peeled
- 2 large eggs, lightly beaten
- 3 tbsp rice flour
- 1 tsp kosher salt
- ¼ tsp black pepper
- ½ cup neutral oil (such as avocado oil or canola oil), for frying, plus more as needed
For serving
- sour cream, for serving (optional)
- applesauce, for serving (optional)
Instructions
- 1
Shred the potatoes and onion on the large holes of a box grater (or using a food processor with a shredding disc) into a large mixing bowl.
- 2
Transfer the shredded potato and onion mixture to a clean kitchen towel or several layers of cheesecloth. Gather the corners and twist firmly over the sink, squeezing out as much liquid as possible — the mixture should feel nearly dry and the extracted liquid will be starchy and cloudy. Discard the liquid.
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