These versatile gluten-free potato pancakes are crispy and addictive. They can be served as a side dish for dinner or breakfast. And, they’re also great for Hanukkah!
Serves: 8 as side dish (16 pieces)
Preparation Time: 30 minutes
Cooking Time: 15 minutes
3 pounds large russet potatoes ½ cup potato or corn starch
½ teaspoon ground black pepper
1½ teaspoons of salt
5 scallions, dark green part only, thinly sliced
½ cup canola oil
Sour cream (optional for serving)
Applesauce (optional for serving)
Shred potatoes using a box grater, then transfer to the basket of a salad spinner. Place the basket inside the spinner, fill with cold water, and swirl to rinse the potatoes. Lift the basket from the water, drain water from bowl, and then spin potatoes dry.
Transfer potatoes to a large mixing bowl. Sprinkle the potato or corn starch around the sides of the bowl and toss the potatoes. Add scallions, and season with salt and pepper.
Heat canola oil 2-3 tablespoons at a time in a non-stick frying pan or cast iron pan over medium heat until the oil is shimmering. Add enough potatoes to spread into a 5-to 6-inch circle.
Cook for 6-7 minutes to brown the bottom, do not press down on the pancakes. Turn the pancake over to brown second side and cook until browned and crisp, about 6-7 minutes.
Transfer cooked pancakes to wire cooking rack. Keep warm.
Serve with applesauce and/or sour cream!