Classic Gluten-Free Mashed Potato Pancakes
Crispy on the outside and fluffy on the inside, these classic gluten-free mashed potato pancakes are a delicious way to transform leftover mashed potatoes into a delightful meal or side dish.
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.
Notes
Serve these delicious pancakes with a dollop of sour cream, a side of applesauce, or a sprinkle of fresh chives for extra flavor.