Gluten-Free Potato Pancakes (Placki Ziemniaczane)

Ingredients

• about 910 g Potatoes
• 1 small Onion
• 1 large Egg
• 2 tbsp Potato starch
• 0.75 tsp Salt
• 0.25 tsp Black pepper
• 0.5 cup Vegetable oil

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

Instructions

1. 1Peel the about 910 g of potatoes and the 1 small onion. Grate them using a box grater or food processor. Place the grated mixture in a clean kitchen towel and squeeze out as much liquid as possible.
2. 2Transfer the squeezed potato mixture to a large bowl. Add the 1 large egg, 2 tbsp potato starch, 0.75 tsp salt, and 0.25 tsp black pepper. Mix everything together well until combined.
3. 3Heat 0.5 cup vegetable oil in a 30.48 cm skillet over medium heat, which is about 175°C.
4. 4Carefully drop rounded tablespoons of the potato mixture into the hot oil. Gently spread each spoonful out slightly with the back of the spoon to form pancakes about 7.62-10.16 cm wide.
5. 5Fry the potato pancakes for 3-4 minutes on each side. They are ready to flip when the edges look golden brown and crispy, and the underside is a deep golden brown.
6. 6Remove the potato pancakes from the skillet using a spatula and place them on a plate lined with paper towels to drain off any excess oil.
7. 7Serve the potato pancakes hot.

Substitutions

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