German Potato Pancakes
Prep time: 15 minutes
Cooking time: 20 minutes
700g starchy potatoes
2 small eggs
30g (¾ cup) green spring onion tips (finely chopped)
1 tbsp gluten free all purpose flour (buckwheat / coconut)
1 tsp salt
½ tsp freshly ground black pepper
2 - 3 tbsp oil for frying
Finely chop the green spring onion tips. Place to one side.
Peel, wash and grate the potatoes. If you have a food processor you can use the finely shred blade to speed up this process. Once shredded, take a handful of potato and give it a couple of good squeezes to remove excess water. Place in a large bowl. Repeat until all the potato has been squeezed.
Beat the eggs in a small bowl.
Place the eggs, green spring onion tips, gluten-free all purpose flour, salt, and black pepper in the large bowl. Mix through the potato. (Do not prepare the potato in advance as this will cause it to go brown and soggy!)
Place a large non-stick frypan on to heat over medium-high heat, add ½ a tablespoon of cooking oil.
Once hot, begin frying the pancakes immediately. Place a couple of tablespoons of mixture into your hands, shape into a flat pancake and place in the frypan, then flatten again with a spatula. If the mixture is too wet, squeeze out the excess liquid as you form the patties. Fry for 3 to 4 minutes per side until golden brown. It may help to cook them in two batches.
While the potato pancakes cook, make your side dishes.
Serve the potato pancakes hot or at room temperature with your preferred side dishes.