Grain-Free Potato Pancakes (Edit recipe)

This is going to be your family's new favorite snack and side dish. Nothing beats crispy potato pancakes that are also simple to make, even on a normal day. Whether eaten plain or paired with some applesauce or sour cream, everyone will love these little German delights!

20 minutes

Difficulty:

Intermediate

Show nutritional information

This is our estimate based on online research.
Calories:	158
Fat:	0 g
Carbohydrates:	34 g
Protein:	4 g
Cholesterol:	0 g
Sodium:	396 mg
Fiber:	4 g
Sugars:	1 g
Calculated for total recipe.

by Otto's Naturals

View original recipe

Serves: 6-8

Ingredients

2 lb Russet Potatoes, peeled and grated (RAW, not cooked; or other starchy potatoes)
1 Yellow Onion, small, grated
2 Eggs, large
.25 -. 5 cup Cassava Flour
1 tsp Sea Salt
Avocado Oil, for frying (or other neutral-tasting oil)

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Process

Cook Mode

Note, these instructions are written assuming the standard serving size, since you have modified the number of servings, these steps may need to be modified for best results

Thoroughly wring out the liquid in the grated potatoes by placing them in a colander and squeezing them with your hands, or by placing them in a clean dish towel and wringing out the liquid.*
Place the drained grated potatoes in a medium-sized bowl with the grated onion, eggs, ¼ cup Otto's Naturals - Cassava Flour, and salt and use your hands to work it into a tacky mixture. Add up to a ¼ cup more flour if needed. Use mixture immediately, do not let it sit.
Heat a few tablespoons of oil in a non-stick pan over medium-high heat and place 1/3 to 1/2 cup of the mixture (depending on size preference) in the hot pan and flatten into pancakes with the back of a spoon. Fry on both sides for 3-5 minutes until the pancakes are golden. Place them on paper towels.
Serve immediately while hot.