Low Iodine Gluten Free Potato Pancakes
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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
Chef's tipFor 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)
Can be omittedsour cream
- 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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