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.
20m prep + 20m cook4 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
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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