Crispy Gluten-Free Mashed Potato Pancakes
These crispy gluten-free mashed potato pancakes are a delicious way to use up leftover mashed potatoes. They are easy to prepare, pan-fried until golden brown, and perfect for a quick snack or side dish.
Equipment
- large bowl
- large non-stick pan
- paper towels
Ingredients
For the Pancakes
- 2 cups cold mashed potatoes (plain or with a few things added)
- 1 large large egg beaten
- 1/4 cup gluten-free all-purpose flour blend (make sure it has xanthan gum)
- 2 tablespoons finely chopped fresh chives or green onions (if you want more flavor)
- 1/2 teaspoon garlic powder (if you want)
- Salt and black pepper to taste
- 2-3 tablespoons olive oil or butter for frying
Optional Toppings & Dipping Sauces
- Sour cream or plain Greek yogurt
- Applesauce
- Crumbled turkey
- Extra fresh chives
Instructions
Instructions
- Ensure your mashed potatoes are cold, as warm potatoes will make the mixture difficult to handle.
- In a large bowl, gently combine the cold mashed potatoes, egg, gluten-free flour, chives, garlic powder, salt, and pepper, being careful not to overmix.
- Shape 2-3 tablespoons of the mixture into flat, round patties, about 1/2 inch thick and 2-3 inches wide.
- Heat olive oil or butter in a large non-stick pan over medium heat until hot but not smoking.
- Carefully place the patties into the hot pan, ensuring not to overcrowd it.
- Cook for 3-5 minutes per side until golden brown and crispy, adjusting time based on thickness and pan heat.
- Remove cooked pancakes and place them on paper towels to drain excess oil.
- Serve the crispy potato pancakes hot with your preferred toppings.
Notes
Ensure mashed potatoes are cold for best texture. Avoid overmixing the batter to keep pancakes tender. Do not overcrowd the pan when frying to ensure even crisping. Serve immediately for the crispiest results.