Gluten-Free Mashed Potato Pancakes
Why Make This Recipe
Enjoy a classic comfort food without gluten. These pancakes have a crispy outside and a fluffy inside. You can serve them as a side, appetizer, or light meal. They are great for using leftover mashed potatoes. Everyone, even those who eat gluten, will love them.
How to Make Gluten-Free Mashed Potato Pancakes
You will mix leftover mashed potatoes with gluten-free flour, eggs, and seasonings. Then you will shape them into pancakes and fry them until golden brown.
Ingredients of Gluten-Free Mashed Potato Pancakes
- Leftover Mashed Potatoes (chilled)
- Gluten-Free All-Purpose Flour Blend
- Eggs
- Onion or Scallions
- Salt
- Black Pepper
- Oil for Frying (neutral oil like avocado oil, grapeseed oil, or canola oil)
- Optional: Garlic powder, onion powder, fresh chives, dill
Directions of Gluten-Free Mashed Potato Pancakes
- Prepare Potatoes: Make sure your mashed potatoes are smooth. If too thick, add a tiny bit of milk to soften.
- Chop Aromatics: Finely chop your onion or scallions.
- Combine Ingredients: In a large bowl, mix mashed potatoes, gluten-free flour, beaten eggs, chopped onion or scallions, salt, and pepper. Add any optional herbs or spices. Mix until just combined. Do not overmix.
- Shape Pancakes: Scoop 2-3 tablespoons of mixture per pancake. Flatten into 1/2-inch thick shapes. You can use your hands or a spoon.
- Heat Oil: Heat enough oil in a large skillet over medium heat to cover the bottom by about 1/4 inch.
- Fry Pancakes: Carefully place pancakes in the hot oil. Do not crowd the pan. Cook for 3-5 minutes per side until golden brown and crispy.
- Drain and Serve: Put cooked pancakes on a plate with paper towels to soak up extra oil.
How to Serve Gluten-Free Mashed Potato Pancakes
Serve these pancakes with sour cream and chives. You can also try them with applesauce. For a fancier touch, serve with smoked salmon and dill. They are great with a poached egg and hollandaise sauce for brunch. Gravy also works well with them.
How to Store Gluten-Free Mashed Potato Pancakes
You can make the pancake mixture a day ahead and keep it covered in the refrigerator. Cooked pancakes will keep in the refrigerator for 3-4 days. Reheat them in a skillet or oven until warm and crispy.
Tips to Make Gluten-Free Mashed Potato Pancakes
- Use Cold Potatoes: Cold mashed potatoes help the pancakes hold their shape better.
- Do Not Overmix: Mix until just combined for tender pancakes.
- Test One Pancake: Cook one pancake first to check seasoning and texture. Adjust if needed.
- Even Thickness: Make all pancakes the same thickness for even cooking.
- Consistent Oil Heat: Keep the oil temperature steady for good browning and crispiness.
Variation
- Cheesy: Add shredded cheddar, Gruyère, or parmesan cheese to the mix.
- Herby: Add fresh parsley, chives, rosemary, or thyme.
- Spicy: Add a pinch of cayenne pepper or finely diced jalapeño.
- Salty: Add turkey bits.
FAQs
Q1: Can I make these Gluten-Free Mashed Potato Pancakes ahead of time?
Yes, you can make the mix a day before and keep it in the fridge. Cooked pancakes also reheat well.
Q2: What type of gluten-free flour works best for these mashed potato pancakes?
Use an all-purpose gluten-free flour blend with xanthan gum. This helps the pancakes hold together well.
Q3: Can I bake or air fry these Gluten-Free Mashed Potato Pancakes instead of frying?
Yes, you can bake them at 400°F (200°C) for 15-20 minutes, flipping halfway. Or, air fry at 375°F (190°C) for 10-15 minutes, flipping halfway. Brush them with a little oil first for better browning.
Q4: My Gluten-Free Mashed Potato Pancakes are falling apart. What went wrong?
Your mashed potatoes might be too wet, or there was not enough binder (egg or gluten-free flour). Make sure your potatoes are not watery. If the mix is too loose, add a little more gluten-free flour, one tablespoon at a time. Chilling the mixture also helps them hold shape.
Classic Gluten-Free Mashed Potato Pancakes
Equipment
- Large bowl
- Skillet
- Paper towels
Ingredients
Pancakes
- 2 cups leftover mashed potatoes chilled
- 1/4 cup gluten-free all-purpose flour blend with xanthan gum
- 1 large egg beaten
- 2 tablespoons finely chopped scallions
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1/4 cup neutral oil for frying avocado oil, grapeseed oil, or canola oil
- 1/4 teaspoon garlic powder Optional
Instructions
Preparation
- Ensure mashed potatoes are smooth, adding a bit of milk if needed to soften them.
- Finely chop the scallions.
- Combine mashed potatoes, gluten-free flour, beaten egg, scallions, salt, pepper, and optional garlic powder in a large bowl and mix until just combined.
- Scoop 2-3 tablespoons of mixture per pancake and flatten them into 1/2-inch thick shapes.
Cooking
- Heat 1/4 inch of neutral oil in a large skillet over medium heat.
- Place pancakes in the hot oil, ensuring not to overcrowd the pan, and cook for 3-5 minutes per side until golden and crispy.
- Transfer cooked pancakes to a paper towel-lined plate to drain excess oil and serve immediately.