The original recipe for these tasty, crispy potato cakes came from a wonderful little community cookbook put out in 1996 by the folks who live along the Salmon River, Northern California. The communities of Forks of Salmon, Cecilville and Sawyers Bar are a bit off the beaten track, far from malls and fancy restaurants. but they evidently eat real well anyway. This is a simple potato pancake recipe that proves sometimes the least complicated food is also the best. All I did was substitute rice flour for wheat reduced the salt (the original amount must have been a misprint!) and voila´ – a new GF recipe!
crispy fried potato pancakes with sour cream
Grated Potato Pancakes – Gluten Free
- 2 Cups grated raw potato
- 1 small onion, grated (optional)
- 2 eggs beaten
- 2 tsps. salt
- 1 heaping TBSP white rice flour
- 1/8 tsp. baking soda
- oil for frying
Grate potato into a bowl of ice cold water. Drain in colander and squeeze out any excess moisture. Dry bowl and put potato back in with the rest of the ingredients. Mix well.
Heat about 1/4″ oil in skillet over medium plus heat until hot. Drop by tablespoon full and flatten with back of spoon. Fry until brown and crispy then turn and cook other side. Adjust heat so cakes brown but don’t blacken. Makes about 10 pancakes.
Serve with sour cream and/or applesauce
Notes: the potato will cast off liquid as it sits. Drain each spoonful of potato leaving most of the thin, eggy liquid at the bottom.
