Gluten-Free Polish Potato Pancakes (Placki Ziemniaczane)

Ingredients

• 4 medium Potatoes, peeled and grated
• 1/4 cup Potato Starch
• 1 Egg
• 1/2 medium Onion, grated
• 1 teaspoon Salt
• 1/4 teaspoon Black Pepper
• 1/2 cup Vegetable Oil

Instructions

1. 1Peel and grate the 4 medium Potatoes and the 1/2 medium Onion. Place the grated potatoes and onion in a clean kitchen towel and squeeze out as much liquid as possible.
2. 2In a large bowl, combine the squeezed potatoes and onion with the 1/4 cup Potato Starch, 1 Egg, 1 teaspoon Salt, and 1/4 teaspoon Black Pepper. Mix everything together until well combined.
3. 3Pour the 1/2 cup Vegetable Oil into a large skillet and heat it over medium-high heat until it shimmers, about 350°F (175°C).
4. 4Carefully drop rounded spoonfuls of the potato mixture into the hot oil, spreading them out slightly with the back of the spoon to form pancakes. Do not put too many in the skillet at once; leave space between them.
5. 5Fry the pancakes for 3 to 4 minutes on the first side, until they are golden brown and crispy. Flip them carefully and fry for another 3 to 4 minutes on the second side, until they are also golden brown and crispy.
6. 6Remove the cooked pancakes from the skillet using a slotted spoon or spatula and place them on a plate lined with paper towels to absorb any extra oil.
7. 7Serve the potato pancakes hot.

Substitutions

Related Guides