Gluten-Free Potato Pancakes

Yield: 4 servings

Ingredients:

4 large potatoes (yellow potatoes work well)
2-3 tablespoons rice flour
1 large egg
1 teaspoon salt
1 chopped onion (optional)

Directions:

1. Wash & peel the potatoes (if you need some time before shredding them, put them in a bowl of cold water so that they do not brown).
2. Shred the potatoes finely (a food processor works well, of you can do it manually).
3. Add the salt to the potatoes and let the mixture sit for a few minutes. This will pull water out of the potatoes. Drain the excess liquid.
4. In a large bowl, mix the shredded potatoes with the egg, and the optional chopped onions.
5. Add 1 teaspoon of rice flour, mix, and add more as needed. The mixture should be moist, but not soggy.
6. Preheat a non-stick griddle or skillet over medium heat. Lightly grease the cooking surface with oil.
7. Spoon a couple spoonfuls of the potato pancake mixture onto the preheated skillet for each potato pancake. Spread it slightly with the back of a spoon to shape it.
8. Cook until the edges of the potato pancake start to brown, usually about 2-3 minutes.
9. Carefully flip each potato pancake with a spatula (use a 2nd spatula or a spoon for support if needed to ensure it doesn’t fall apart) and cook for an additional 1-2 minutes, or until golden brown and cooked through.
10. Transfer the cooked potato pancakes to a plate with a paper towel to drain excess oil, and then transfer to another plate and cover with a clean kitchen towel to keep them warm while you cook the remaining potato pancakes (or keep warm on the lowest setting in your oven).
11. Serve the potato pancakes with your sour cream or apple sauce, or make them part of your brunch offerings.