Hearty Potato Pancakes with Applesauce
Ingredients
- 4 medium sized Russet potatoes
- 1 cup yellow onion, shredded
- 2/3 cup gluten-free all purpose flour
- 3 flax eggs
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- ~1 cup avocado oil to fry
- Chopped chives to serve
Preparation
Peel the potatoes with a vegetable peeler. Use a box grater or a shredder attachment of your processor to grate the potatoes.
Transfer the grated potatoes into a bowl or colander that is prepared with a clean dish towel laid into it. Squeeze the potatoes and drain the excess liquid.
Finely grate the onion into a large bowl. Add the potato, flour, salt, and pepper, and stir to combine.
Prepare a large plate dusted with flour. With slightly wet hands, take two heaping tablespoons of the mixture and form it into a patty. Put it on the plate and repeat with the rest of the mixture. Dust them with a bit of flour and press with your fingers until it is flat.
In a large frying pan or skillet over medium heat, heat avocado oil. Use a spatula to transfer the pancakes to the pan and press them down to make them flat. Do not overcrowd the pan. Cook them for up to 5 minutes per side, or until golden brown and crispy. To keep them hot before serving, put them in a warm oven at 70°C/160°F while frying the next batch.
Serving suggestions
Serve with applesauce and garnish with chopped chives.
