Gluten-Free Kartoffelpuffer (Potato Pancakes)
Classic German potato pancakes made gluten-free using potato starch and a touch of rice flour for binding. These are crispy on the outside and soft on the inside, perfect with applesauce or sour cream.
Ingredients
- about 910 g Potatoes, peeled and grated
- 1/2 Onion, grated
- 1/4 cup Potato Starch
- 2 tbsp Rice Flour
- 1 Egg
- 1 tsp Salt
- 1/2 tsp Black Pepper
- 1/2 cup Vegetable Oil
Original measure retained: its cup/spoon or fluid-volume standard is unspecified.
Instructions
- 1Using a box grater or food processor, grate the about 910 g Potatoes and the 1/2 Onion.
- 2Place the grated potatoes and onion into a clean kitchen towel. Squeeze out as much excess liquid as possible to ensure crispy pancakes.
- 3In a large bowl, combine the squeezed potatoes and onion with the 1/4 cup Potato Starch, 2 tbsp Rice Flour, 1 Egg, 1 tsp Salt, and 1/2 tsp Black Pepper. Mix everything well until evenly distributed.
- 4Heat the 1/2 cup Vegetable Oil in a large skillet over medium-high heat until it reaches 175°C.
- 5Carefully drop spoonfuls of the potato mixture into the hot oil, flattening them slightly with the back of a spoon. Do not overcrowd the skillet.
- 6Fry the potato pancakes for 3 to 4 minutes per side, until they are golden brown and crispy.
- 7Remove the cooked potato pancakes from the skillet and place them on a plate lined with paper towels to drain any excess oil.
- 8Serve the potato pancakes immediately.
Substitutions
Wheat Flour → (avoids Gluten, wheat)
Binding
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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