Laura Mariano
Ingredients
- 4 large russet potatoes peeled and cubed
- 1 medium onion peeled and chopped
- 1 garlic clove minced
- 2 large eggs
- 1/3 cup gluten-free flour
- 2 tsp dried oregano
- Kosher salt and pepper to taste
- 3 tbsp olive oil divided
Instructions
- First, place the cubed potatoes and onion in a food processor. Process for a bit, until the potatoes are minced, with no large lumps.
- Next, place a fine strainer over a mixing bowl and transfer the minced vegetables to the strainer. Try to squeeze as much liquid as possible. Discard the water from the bowl underneath, keeping the white powder from the bottom.
- Place the minced vegetables into the bowl and add the garlic, eggs, flour, oregano, salt, and pepper. Mix well to combine.
- Heat 1 tablespoon of oil in a large frying pan. Add spoonfuls of potato-pancake batter, spreading them slightly into a round shape. Cook in 3 batches, frying the potato pancakes for 2-3 minutes per side, or until golden and crispy.
- Serve with a dollop of yogurt and chili flakes if desired.
