Gluten-Free Potato Pancakes (Placki Ziemniaczane)

Instructions

1. 1Peel the about 910 g of potatoes and the 1 medium onion. Grate them using a box grater or a food processor until finely shredded.
2. 2Place the grated potatoes and onion into a clean kitchen towel or cheesecloth. Twist the towel tightly and squeeze out as much liquid as possible over a sink or bowl.
3. 3In a large bowl, combine the squeezed potato and onion mixture with the 1 large egg, 0.25 cup of gluten-free all-purpose flour, 2 tablespoons of tapioca starch, 1 teaspoon of salt, and 0.5 teaspoon of black pepper. Mix everything together thoroughly until just combined.
4. 4Pour 0.5 cup of olive oil into a large skillet and heat it over medium heat until it shimmers, about 175°C.
5. 5Carefully drop rounded tablespoons of the potato mixture into the hot olive oil, flattening each spoonful slightly with the back of the spoon to form small pancakes.
6. 6Fry the potato pancakes for 3 to 4 minutes per side, until they are golden brown and crispy. You should hear a gentle sizzle as they cook.
7. 7Remove the cooked potato pancakes from the skillet using a slotted spoon and place them on a plate lined with paper towels to drain any excess oil. Repeat with the remaining mixture, adding more olive oil if the pan becomes dry.
8. 8Serve the gluten-free potato pancakes hot, with sour cream or applesauce if desired.