Best 2 Potato Pancakes With An Eastern Twist Gluten Free Recipes
Tantalize your taste buds with our delectable potato pancakes, infused with an Eastern twist. Embark on a culinary journey as we present three enticing variations: the classic potato pancake, a savory kimchi pancake, and a delightful sweet potato pancake. These gluten-free treats are a symphony of flavors and textures, perfect for any occasion.
Our classic potato pancake embodies simplicity at its finest. Grated potatoes, onions, and eggs come together in a harmonious blend, pan-fried to golden perfection. Experience the perfect balance of crispy exterior and fluffy interior in every bite.
Venture into the realm of Korean cuisine with our kimchi pancake. This savory sensation combines grated potatoes, kimchi, and scallions, creating a delightful interplay of tangy, spicy, and umami flavors. Each bite is a celebration of Korean culinary heritage.
Last but not least, our sweet potato pancake offers a unique twist on a classic. Grated sweet potatoes, oats, and spices merge to form a sweet and savory delight. Topped with a dollop of yogurt and a drizzle of honey, this pancake is a symphony of flavors that will leave you craving more.
Whether you prefer the timeless appeal of the classic potato pancake, the bold flavors of the kimchi pancake, or the sweet indulgence of the sweet potato pancake, our recipes cater to diverse palates and guarantee a culinary experience like no other. Join us on this gastronomic adventure and discover your new favorite gluten-free treat.
POTATO PANCAKES WITH AN EASTERN TWIST - GLUTEN-FREE
This a a great recipe for the snackers out there! I have also found they go really well as a side dish! They go really well with ketchup but if your palate likes it hotter, have with hot sauce.
Provided by Jojo
Categories Potato Pancakes
Time 30m
Yield 3
Number Of Ingredients 10
Steps:
- Stir potato, parsley, tomato, chickpea flour, and egg together in a bowl until well-combined. Stir in cumin, garam masala, black pepper, and salt until batter is thick and evenly-mixed.
- Heat oil in a large skillet over medium heat. Working in batches, drop batter by the heaping tablespoon into hot skillet and cook, turning once, until lightly browned on each side, about 6 minutes.
Nutrition Facts : Calories 191.4 calories, Carbohydrate 16.9 g, Cholesterol 62 mg, Fat 11.7 g, Fiber 3 g, Protein 6 g, SaturatedFat 2.1 g, Sodium 92.7 mg, Sugar 1.2 g
POTATO LATKES (JEWISH POTATO PANCAKES) - GLUTEN-FREE
A delicious gluten-free adaptation of a traditional family Chanukah recipe. Serve with sour cream and applesauce. TO MAKE GLUTEN-FREE: The gluten-free rice flour mix I use is 3 cups white rice flour, 3 cups brown rice flour, 2 cups potato starch (not flour), 1 cup tapioca starch - Use just one cup of this mixture. TO MAKE WITH REGULAR (WHEAT) FLOUR: Use only 1/2 cup of unbleached all-purpose white (wheat) flour.
Provided by Whats Cooking
Categories Breakfast
Time 30m
Yield 6-8 serving(s)
Number Of Ingredients 7
Steps:
- Preheat oven to 200 degrees or "warm" setting.
- Peel potatoes and submerge in cold water. Grate the onion into a large bowl. Grate the potatoes using the larger grate of a box grater, or use the grater attachment of a food processor.
- Quickly squeeze a handful of grated potatoes at a time over a second bowl (or the kitchen sink) to remove all liquid. Add the dry potatoes to the onions and mix as you go. This step should be done as quickly as possible to prevent oxidation of the potatoes.
- Heat 1/4 inch of olive oil in a large, heavy skillet (cast iron works best) over medium-high heat, until just below the smoking point.
- Add remaining ingredients to the batter, and stir until fully combined. Place a small handful of batter (approximately 1/4 cup) in the hot oil at a time, gently pressing each latke with the back of the spatula so that it is no more than 1/3" thick. Do not press too hard, as the latkes will be more crispy if the the batter is not densely packed and each latke is thin and lacy (space in between the pieces of potato). Fry until completely golden-brown on the bottom and crispy around the outside corners. Flip and brown on the second side.
- Transfer latkes to a plate lined with paper towels or several layers of brown paper (I use grocery bags). Allow paper to absorb excess oil, then transfer latkes to a cooling rack placed over a baking sheet in the preheated oven, where they will stay warm until ready to serve. Serve hot, with sour cream and applesauce.
- Extra latkes can be frozen on a baking sheet in the refrigerator, with parchment paper or freezer paper between the layers. When frozen, transfer to ziploc bags. Reheat in oven on 400 degrees F.
Tips:
- Use russet potatoes for the best results, as they have a high starch content that helps to bind the pancakes together.
- Grate the potatoes finely to ensure that they cook evenly.
- Squeeze out as much liquid as possible from the grated potatoes before adding them to the batter. This will help to prevent the pancakes from becoming soggy.
- Add a variety of spices and herbs to the batter to taste, such as garlic powder, onion powder, paprika, or thyme.
- Heat a large skillet over medium heat before cooking the pancakes. Add a little bit of oil or butter to the skillet to prevent the pancakes from sticking.
- Cook the pancakes for 2-3 minutes per side, or until they are golden brown and crispy.
- Serve the pancakes immediately with your favorite toppings, such as sour cream, applesauce, or maple syrup.
Conclusion:
These potato pancakes with an Eastern twist are a delicious and easy-to-make dish that is perfect for any occasion. They are gluten-free, so they are a great option for people with celiac disease or gluten sensitivity. The pancakes are also packed with flavor, thanks to the addition of spices and herbs. They can be served as a main course or a side dish, and they are sure to be a hit with everyone who tries them. So next time you're looking for a new and exciting way to enjoy potatoes, give these potato pancakes with an Eastern twist a try. You won't be disappointed!
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