Gluten-Free German Potato Pancakes (Kartoffelpuffer)

Ingredients

• about 680 g Russet Potatoes
• 0.5 medium Yellow Onion
• 2 Eggs
• 0.25 cup Potato Starch
• 0.25 cup Rice Flour
• 1 tsp Salt
• 0.5 tsp Black Pepper
• 0.25 tsp Nutmeg
• 0.5 cup Vegetable Oil
• 1 cup Applesauce
• 1 cup Sour Cream

Original measure retained: its cup/spoon or fluid-volume standard is unspecified.

Instructions

1. 1Peel the potatoes and onion. Grate them using a box grater or food processor.
2. 2Place the grated potatoes and onion in a clean kitchen towel and squeeze out as much excess liquid as possible.
3. 3In a large bowl, combine the grated potato and onion mixture with the eggs, potato starch, rice flour, salt, pepper, and nutmeg.
4. 4Heat the vegetable oil in a large skillet over medium-high heat.
5. 5Drop spoonfuls of the potato mixture into the hot oil, flattening them slightly with the back of a spoon. Do not overcrowd the pan.
6. 6Cook for about 3-4 minutes per side, or until golden brown and crispy.
7. 7Remove the potato pancakes from the skillet and place them on a paper towel-lined plate to drain excess oil.
8. 8Serve immediately with applesauce or sour cream.

Substitutions

Related Guides