I’ve always loved these, but they never turn out quite right. Then I saw a recipe on another website and played around with it until it worked well. This was a huge hit for brunch – there were no leftovers, and the children AND adults were wishing I had made more! The partial frying, partial baking kept it easier and less messy.
These are gfcf, wheat, dairy, gluten, soy, nut, peanut, fish, shellfish, and corn free. They could easily be egg free by leaving out the egg. I have better results with the egg as a binder, though. These are vegetarian and could easily be vegan.
- cooking oil – canola, olive oil, or whatever you prefer
- 4 medium potatoes, peeled and shredded on a wide grater
- 2-3 cloves garlic, finely minced or pressed
- 8-10 green onions/scallions, finely sliced in rings (all of the white, plus the light green)
- 1 egg, lightly beaten
- 1/4 – 1/2 cup starch (corn, tapioca, potato, or arrowroot)
- a couple pinches kosher salt and a couple grinds black pepper
Preheat the oven to 425°. Put a cookie sheet in the oven to preheat, too.
Peel the potatoes, then shred them on a grater or in the food processer into medium-sized shreds. Put all the potatoes in a few paper towels, and wring out the moisture a couple times. When they are dry, put them in a large bowl. You can also use a sieve and press out the moisture.
Place a nonstick skillet on the stove with about 1/2″ of the cooking oil, and bring up to medium-high heat.
Put all the ingredients (except the oil) in the large bowl. Combine well.
Use a soup spoon to form the mixture into little cakes. Drop cakes into the oil. Cook for about 2 minutes on each side.
Put the first batch of potato pancakes in the oven on the cookie sheet. Repeat with more batches until all the mixture is finished. Cook for about 10 more minutes, then serve and eat. Yum!