Gluten Free Potato Pancakes

I was looking for a different sort of side dish to have with my Korean BBQ when I came across this fantastic gluten free potato pancakes recipe on my favourite Korean food blog, Aeri’s Kitchen.

I love this recipe because of its versatility. And I suspect the way I’ve adapted it is far from traditional Korean cuisine.

Potato PancakesAn awesome gluten free breaky twist

I use this awesome gluten free potato pancakes recipe mostly with breaky stuff. They are awesome with bacon and eggs as a substitute for bread, a delicious gluten free base for Eggs Benedict, to have them as a yummy side at BBQs (Safa or Korean 🙂 ) and they make an awesome snack.

These are a little chewier than my Great Gran’s potato scones. These also freeze brilliantly, so they can be made well ahead of time and stashed in the freezer (if they last that long).

I make my batter in the thermomix (I know you’re surprised right) and add a dash of lemon juice to stop the batter from browning.

AUTHOR CREDIT: Aeri tends to be a very precise cook (which I am not) and her blog has fantastic video tutorials and pictures for each step of all of her recipes. It is the best way to learn how to cook traditional Korean food! You can check out her lovely original recipe here.

What you need

  • 2 medium sized potatoes (roughly chopped)
  • Salt
  • Lemon juice
  • Oil for pan frying (I use olive oil, that’s purely a taste preference)
  • (Aeri also uses shallots and chillies for garnish)

What to do

  1. Rinse, peel and roughly dice your potatoes.
  2. In your thermomix (or food processor), put your diced potatoes, a dash of lemon juice, a 1/4 cup of water and salt to taste. Mix for 10 seconds on speed 5 (or until it is a smooth paste).
  3. Place a sieve over a bowl or jug and pour your mixture into the sieve to strain. We want to separate the pulp from the liquid.
  4. Let the pulp strain for 15-30 minutes. This also lets the potato starch separate from the liquid in the bowl.
  5. Put you potato pulp in the sieve to the side. Tip the excess liquid into the sink being careful to leave the starch in the bottom of the bowl. Return your potato pulp to the bowl and mix thoroughly.
  6. Add a generous amount of oil to a fry pan and heat.
  7. In a moderate-hot pan spoon in your mixture. I generally make mine about the size of a small pikelet. Cook until golden brown on both sides.

Bakers tip

I tend to use Sebago or Golden Delight because that’s mostly what is in my pantry. They’re a great all-rounder potato 🙂 Desiree potatoes don’t tend to brown as quickly once peeled. Any high starch potato will work well.

(Also I tend to use 3 potatoes so I can snack while I cook them :))