Description
Latkes or potato pancakes are good any time of the year, not just during the holidays!
Ingredients
Scale
- 4 Russet Medium Potatoes, peeled & grated
- 1/2 Cup Green Onion (green part only), chopped
- 2 Eggs
- 1/2 Cup Brown Rice Flour
- 4 Tablespoons Canola or Grapeseed Oil
- 1 Teaspoon Salt
- 1/2 Teaspoon Ground Pepper
Instructions
- Grate potatoes using a food processor (or by hand if not available) and place shredded potatoes and onion in a large colander to wring out by hand as much liquid as possible.
- In a large bowl, combine potato & green onion mixture with the eggs, flour, salt, and pepper.
- To bake: Preheat oven to 400 degrees & place 1/4 cup portion latkes on a lined baking sheet. Bake for 10 minutes, rotate & flip and bake for an additional 10 minutes. Broil for an additional 2 minutes to crisp and brown the potatoes.
- To fry: heat a large frying pan with 2 tablespoons of oil. Add 1/4 cup portion of latkes and press down. Bake for 3 minutes on each side. Place cooked latkes on a paper towel in order to drain the excess oil.
Notes
This can be served with a side of applesauce (if not following the FODMAP diet) or lactose-free sour cream.
Recipe adapted by Jesselanewellness.
Keywords: gluten-free potato pancakes, fodmap side dish, fodmap recipes
