Summary: This traditional crispy pancake is made throughout northern and eastern Europe year round. They are also made during Hanukkah and are often served with applesauce and sour cream. Makes 8-10.
- 4-5 large Idaho potatoes, cleaned and dried
- 1 yellow onion
- 3 eggs, lightly beaten
- 1/4 cup The Pure Pantry All Purpose Baking Mix
- 1 t. sea salt
- 1/2 t. black pepper
Using a hand grater or a food processor, coarsely grate the unpeeled potatoes and place in large glass bowl. Let sit for 15 minutes. The potatoes will release liquid and turn reddish.
Place potatoes in a large colander and rinse them with cold water to get the red starch out. Let them drain for 10 minutes. Squeeze potatoes dry and pat with paper towels.
Grate the onion into a small bowl and set aside.
Whisk eggs in large glass bowl. Add gluten free baking mix, salt and pepper. Stir in potatoes and onions and mix thoroughly.
In a large non-stick pan, heat 1/8 inch of corn oil over medium-high heat. Using a 1/4 cup dry ingredient measuring cup, drop this amount into oil and flatten with a spatula. uté until golden brown, about two minutes per side. Drain on paper towels. Serve hot with applesauce and sour cream.