Gluten-Free Hungarian Potato Pancakes (Tócsni)

A savory and crispy potato pancake, adapted to be gluten-free using potato starch as a binder, capturing the essence of Hungarian Tócsni.

40m4 servings

Contains eggWHEAT-free

250 cal|5g protein|30g carbs|12g fat|3g fiber

Ingredients

2 large Potatoes
0.5 medium Onion
2 tablespoons Potato Starch
1 Egg
2 cloves Garlic
0.5 teaspoon Salt
0.25 teaspoon Black Pepper
3 tablespoons Vegetable Oil

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

Instructions

1Grate the potatoes and onion using a box grater.
2Squeeze out as much excess liquid as possible from the grated potatoes and onion. This is crucial for crispy pancakes.
3In a bowl, combine the grated potato and onion, potato starch, egg, minced garlic, salt, and pepper.
4Heat vegetable oil in a large skillet over medium heat.
5Drop spoonfuls of the potato mixture into the hot oil, flattening slightly.
6Cook for 3-4 minutes per side, or until golden brown and crispy.
7Drain on paper towels. Serve hot.

Allergy Disclaimer — Safe Plated Pte. Ltd.

This content is AI-generated by Safe Plated and is not medical advice. AI can make errors and may miss allergens or cross-contamination risks. Always read physical ingredient labels and verify allergen safety independently before preparing or consuming any food. Consult your allergist for guidance specific to your situation.

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