Gluten-Free Potato Pancakes
I like to prepare this dish in the traditional European style. Similar potato “cakes” are popular across many Eastern European cuisines. Unlike traditional American hash browns, the European versions include eggs and flour, creating a deliciously gluten-free potato pancakes.
Potatoes have been known to humanity for over 8,000 years, originally cultivated and eaten in South America. Potatoes only made their way to Europe in the 16th century, thanks to Spanish explorers. Initially, Europeans saw them as decorative plants due to the small, toxic berries that grow on the bush. It wasn’t until someone tried eating the tuber that potatoes began to catch on, and by the 18th century, they had become a dietary staple across much of Europe.
Potato varieties generally fall into two main categories: starchy and waxy. Starchy potatoes are ideal for frying, baking, and making mashed potatoes, while waxy varieties hold their shape when boiled, making them great for soups, salads, and casseroles. Classic starchy types include Russet, Idaho, and Maris Piper. Waxy potatoes include Yukon Gold, Fingerlings, and Red Potatoes. There are also some “all-purpose” types like White Potatoes and Kennebec that work well across various recipes.
For my potato pancake recipe, a waxy variety works well, but I’ve found success with other types too.
The recipe is simple, and potatoes are an affordable ingredient.
You’ll need:
- 4 large potatoes
- 1 egg*
- 3-4 tbsp rice flour
- Salt and spices to taste
* For a vegan option, replace the egg with ground flaxseed: mix 1 tbsp of ground flaxseed with 3 tbsp of hot water, stir, and let it sit to thicken.
Peel and grate the potatoes. Place the grated potato in a bowl and cover with water. Rinse and drain 2-3 times, then place the potatoes in a cheesecloth and press out excess water. Transfer the potatoes to a bowl, add salt and your preferred spices. I sometimes make it a bit spicy, or simply add Italian herbs and black pepper.
Add the egg to the mixture and stir thoroughly. Add flour and let sit for a few minutes.
Preheat a skillet with a bit of vegetable oil. When the oil is hot, use a spoon to add the potato mixture to the skillet. I sometimes use a cooking ring, placing it in the pan, adding the potato mixture, flattening it by hand, and then removing the ring for a perfect circle.
Fry until golden brown on one side, then flip and cook the other. These gluten-free potato pancakes also freeze well, so you can make a batch ahead of time and reheat them when needed.
