Gluten-Free Potato Pancakes (Placki Ziemniaczane)

Ingredients

• 4 medium Potatoes, peeled and grated
• 1 small Onion, grated
• 1 Egg
• 2 tablespoons Tapioca Starch
• 1 tablespoon Potato Starch
• 1 teaspoon Salt
• 0.5 teaspoon Black Pepper
• 0.5 cup Oil, for frying

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

Instructions

1. 1Peel and grate the 4 medium Potatoes and the 1 small Onion. Place the grated potatoes and onion in the center of a clean cheesecloth or a few layers of paper towels. Twist the cloth or gather the towels and squeeze firmly to remove as much liquid as possible.
2. 2In a large bowl, combine the squeezed grated potatoes and onion, 1 Egg, 2 tablespoons Tapioca Starch, 1 tablespoon Potato Starch, 1 teaspoon Salt, and 0.5 teaspoon Black Pepper. Mix everything together until it is well combined.
3. 3Place a large skillet on the stovetop over medium-high heat. Add 0.5 cup Oil to the skillet. Heat the oil until it shimmers, which should take about 2-3 minutes. The oil is ready when a tiny drop of the potato mixture sizzles immediately.
4. 4Carefully drop heaping tablespoons of the potato mixture into the hot oil. Use the back of the spoon to gently flatten each mound into a pancake shape. Do not put too many pancakes in the skillet at once; leave space between them.
5. 5Fry the potato pancakes for 3 to 4 minutes on the first side, until they are golden brown and crispy. Carefully flip each pancake using a spatula and fry for another 3 to 4 minutes on the second side, until golden brown and crispy.
6. 6Using a spatula, remove the cooked potato pancakes from the skillet. Place them on a plate lined with paper towels to absorb any excess oil.
7. 7Serve the potato pancakes hot.

Substitutions

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