KOSHER RECIPES FOR GLUTEN-FREE LIVING
Wednesday, March 28, 2007
Non-Gebrokts Passover Potato Pancakes with Dill
In yesterday's Potato Kneidlach post I mentioned that I would share with you another use for leftover batter from those fabulous potato dumplings. Here are the photos I promised. The kneidlach batter makes delicious and unusual gluten-free potato pancakes - They are not latkes, but rather are pancakes with a very chewy, somewhat cakey texture and a crispy exterior. If you enjoy the chewy sweet rice flour pancakes of some Southeast Asian cuisines, you will definitely enjoy these. I enjoyed these plain for breakfast two days in a row. They taste good alone, or try melting cheese over them, or serving them with ketchup or lemon-butter. They'd also be a good accompaniment to a meat dish or vegetable stew.
I've written all the ingredients out below- If you have already made the batter for the potato kneidlach, simply use that for the pancakes. The only other ingredient you need is the 2 additional tablespoons of oil for frying. However, if you are making this recipe for the pancakes alone, you will see that I have reduced the quantity of potato starch in this recipe (as compared to the potato kneidlach recipe) because I think that will improve the texture. Feel free to leave the dill and pepper out of the recipe for wonderful sweet gluten-free Passover breakfast pancakes that could be served with syrup, fruit or jam.
PASSOVER POTATO PANCAKES WITH DILL
[Non-Gebrokts / Parve / Gluten-Free]
2 medium russet potatoes, peeled
2 Tbsp vegetable oil
2 eggs, beaten
1/4 - 1/3 cup potato starch
1/2 tsp salt
1/4 tsp ground white pepper
1 Tbsp fresh dill, minced
2 Tbsp vegetable oil for frying
Cut potatoes into large chunks and boil in water until soft. Drain and allow to cool. Once cool, mash with 2 Tbsp of oil, eggs, salt, pepper and dill. Stir in potato starch until thoroughly combined, and refrigerate the mixture for 1 hour.
Heat oil in a heavy non-stick pan over medium-high heat until shimmering. Place 1/4 cup of batter at a time into the hot oil, using the back of a spatula to press flat until each pancake is no more than 1/4 to 1/3" thick. Cook until golden-brown on each side (2-3 minutes per side), flipping once. Place on a plate lined with paper towel to absorb excess oil. Serve while hot.