Gluten Free Potato Fritters
I don’t know about you, but I can’t help sneaking into my local fast food joint to grab a hash brown when it’s cold and I’m craving a warm breakfast. When I woke up this morning though, and saw the temperature outside, getting rugged up to leave the house just wasn’t going to cut it.
These potato fritters are gluten and egg free and are absolutely delicious. They took me no time to make and I savoured every bite.
I only had 1 potato in my cupboard so I whipped up 4 of these bad boys. The recipe attached has been doubled. They are a little more pancakey than hashbrowny and I’m totally fine with that. The trick to getting them crispy is the hotness of the pan. You want a nice warm pan but not too hot that they burn.
I used gluten free flour but you could use plain flour instead if that’s what you have around. Or experiment with other flours if you’re trying for extra nutrition. You could even try replacing one of the potatoes for a zucchini (moisture squeezed out). I know I’m definitely trying that next time! Some nutritional yeast instead of salt would also be great if you were watching your sodium intake. So many ways to change it up, which is what I love about cooking.
I’m already imagining them stuffed between two pieces of fresh bread with some vegan butter, vegan cheese and tomato sauce/relish/ketchup. God help me!
At 150 calories each they aren’t completely terrible either (I’m already calculating how many I could get away with eating in a day!)
Gluten Free Potato Fritters
- 2 Potatoes Medium size
- 1 tbsp Gluten Free Flour I use White Wings
- 2 tbsp Water
- 1.5 tbsp Aquafaba Chickpea Water (from a can of chickpeas)
- .5 tsp Onion Salt Or equal parts salt and onion powder
- .5 tsp Garlic Powder
- 1 tsp White Pepper
- 2 tbsp Canola Oil Or however much you need to cover the base of your flying pan
- Peel the potatoes then grate them with a course graters and squeeze with your hands to remove excess starchy liquid. Put aside.
- In a medium mixing bowl, mix the flour, aquafaba, water, onion salt, onion powder and white pepper with a whisk to create a thick batter
- Place the grated potatoes into the batter and mix well until well combined.
- Heat the oil in a large non stick frypan over medium heat. The oil should cover the bottom of the pan. You want the pan to be hot enough for the fritters to go crispy but not hot enough to burn, I keep my gas stove on medium heat on the large burner.
- Use a tablespoon measure to measure to spoon eight equal portions into the pan. If your pan isn't big enough do in batches. Press down lightly with a spatula. You want the fritters to be sizzling gently, if they are sizzling intensely turn it down a bit so they don't burn.
- Cook for 5 minutes then or until the underside is a nice deep golden brown, then flip and cook for a further 5 or so minutes.
- Remove from the pan and stand on kitchen paper for a few minutes to absorb some of the excess oil.