These potato pancakes are great for dinner, breakfast or brunch.  For dinner preparations you can mince fresh chives and combine with sour cream of  your choice, or top with applesauce like latkes.  You can dress it up a bit and top with caramelized onions.  A great side to a steak dinner.

Gluten Free Potato Pancakes


  • 3 large russet potatoes (2½ pounds)
  • 1 small onion
  • 3 eggs l
  • 1/3 cup gluten-free All-Purpose Flour Blend of choice
  • 1 teaspoons salt
  • Olive oil for frying


  1. Peel potatoes, cut into small pieces and submerge them in a bowl of cold water to prevent discoloring.
  2. Peel onion and cut into pieces.
  3. Coarsely grate potatoes and onion using the grater attachment of the food processor.
  4. Transfer to a large mixing bowl.
  5. Add eggs flour and salt and stir to blend.
  6. Set aside a large baking sheet topped with paper towels for resting the pancakes.
  7. Coat the bottom of a large skillet with olive oil (1 to 2 tablespoons) and heat to medium high.
  8. Drop about 2 tablespoons potato mixture onto hot oil. Press gently to flatten and fry for several minutes or until underside is golden. Flip and brown the other side.
  9. Drain pancakes on paper towels while the next batch.
  10. Keep warm until ready to serve.

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