Great news! With this Gluten-free Potato Pancake recipe, you don’t need to give up delicious, chewy, warm pancakes! It is super easy to make and you will be surprised at what potatoes can do on their own.
When I was diagnosed with IBS, I cut out all gluten products for the first few weeks and I began looking for substitutes to satisfy my carb cravings in a healthy way. These potato pancakes were one of the better options and I can’t wait to share this and other recipes soon!
These potato pancakes are good enough with just the potato itself, but in this recipe, I’ll be adding some diced carrot and zucchini to the potato to make it more appetizing. This recipe is very versatile and you can add any other ingredients you prefer such as some chili pepper or chives. Also, I’ll serve the pancakes with some vegetables on the side to give it a crunchier texture. They always go well with fresh produce which is good for my gut health.
I think this recipe might look different from the potato fritters you are used to. I have seen many types of potato pancakes overseas (eg. latkes) which are similar to mine. And I learned that they all have their own dipping sauces and I think these sauces are the key to distinguishing among cuisines. In this video, I’ll show you how to make a Korean vinegar soy sauce called choganjang in Korean which goes perfectly with these umami flavored Korean potato pancakes. Also in this variety, I’ll be adding some jalapeño to give it kick.
Enjoy!
WATCH HOW TO MAKE GLUTEN FREE POTATO PANCAKES
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INGREDIENTS
For the pancakes:
- 2 medium potatoes
- ¼ cup potato starch
- 1.5 oz carrot, diced
- 1.5 oz zucchini, diced
For the dipping sauce, choganjang:
- 1 Tbsp soy sauce
- ½ Tsp rice vinegar
- ¼ Tsp sesame oil
- some pickled jalapeño
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