Low Iodine Gluten Free Potato Pancakes

Total time45 min

Prep time20 min

Cook time25 min

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Ingredients

4 servings

2 lbs russet potatoes (about 3 medium), peeled
1 small yellow onion, peeled
2 large eggs, lightly beaten
Bob's Red Mill Gluten Free Flaxseed Meal - 16 Oz Carrington Farms Organic Milled Flax Seed Paks Gluten Free Spectrum Essentials Cold Milled Organic Premium Ground Flaxseed - 24 oz Barlean's Organic Forti-Flax Premium Ground Flaxseed Carrington Farms Flax Seeds Milled Gluten Free Organic (Ground)
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Chef's tip
For each egg, mix 1 tbsp ground flaxseed with 3 tbsp water and let it sit until it thickens. It holds ingredients together but won't make things rise - best in pancakes, muffins, and cookies.
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)
Omit this
This ingredient likely doesn’t work for the diet.
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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