Pregnancy Friendly Gluten Free Potato Pancakes

Total time45 min

Prep time20 min

Cook time25 min

Pregnancy Friendly Gluten Free Potato Pancakes

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Ingredients

4 servings

2 lbs russet potatoes (about 3 medium), peeled
Fresh Russet Potato Speedy Spuds Potato - Each Prince Edward Island Potato Country Yellow Gold Pommes De Terre Potatoes
Green Giant Carbsmart Yellow Idaho Potatoes - 3 Lb
See all
1 small yellow onion, peeled
2 large eggs, lightly beaten
Ingredient note
Eggs are safe during pregnancy as long as they are cooked all the way through.
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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