299 kcalPotato Pancakes
40 min serves 5
VegetarianDairy-Free
9gprotein61gcarbs3gfat
Ingredients
- •½ teaspoon cayenne
- •2 large eggs
- •1 teaspoon garlic powder
- •1 teaspoon onion powder
- •2 onions
- •3 large potatoes
- •⅔ cup rice flour
- •salt and pepper
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Method
From foodista.com — read the original
- As you grate your potatoes have a large bowl of ice water ready to put then in so that they do not brown.
- Add all other ingredients to another bowl without mixing.
- Drain potatoes well and then place on either a thin towel or cheese cloth and squeeze as much of the liquid out as possible, then add to the rest of the ingredients and mix.
- Use your hands to bring mixture together and make into small flat pancakes. If the mixture is too wet and will not form then add a bit more flour.
- Add 1 or 2 tablespoons of olive oil to a very hot frying pan and fry one side of the pancake until crispy and brown. Flip and cook the other side.
- Serve these hot with apple sauce or sour cream.
Dietary labels come from the recipe’s source data — double-check the ingredients if you’re cooking for an allergy.
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Recipe and photo via Spoonacular · original recipe at foodista.com