Savory potato pancakes are a tasty side dish that's versatile enough to serve with a variety of meals. Mike and I don't make these too frequently, but every time we do we question why we don't make them more often because we really love them.
Recipe adapted from Bride & Groom First and Forever cookbook by Corpening sisters
·1 lb potatoes, peeled
·½ small onion, peeled and cut in half
·2 eggs, lightly beaten
·3 TBS gluten free all-purpose flour blend
·1 tsp salt
·¼ tsp pepper
·Extra virgin olive oil (EVOO)
Using a handheld grater, grate the potatoes and onions. Wrap the potatoes and onions in a paper towel and squeeze tightly, removing as much moisture as possible. Transfer to a large bowl and add the eggs, flour, salt, and pepper; mix well.
Fill the bottom of a large skillet with EVOO, about 3 tablespoons. Heat oil over medium-high heat. When oil is hot, drop ¼-cup spoonfuls of the potato mixture into the skillet. Do not overcrowd the skillet. Using a fork, spread the each dollop of potato mixture into 3-inch pancakes. Fry until crispy and golden, about 5 minutes per side. Reduce the heat if the edges darken too quickly.
Transfer the potato pancakes to a paper-towel lined plate. Add more oil, as necessary, between batches. Serve with a spoonful of applesauce on top.