Gluten-free Potato Pancake Recipe

Crispy Gluten-Free Potato Pancake Recipe

A Delicious Way to Use Leftover Mashed Potatoes

This gluten-free mashed potato pancake recipe turns leftover mashed potatoes transforms a dish that is entirely new and delicious.

You will want to save your leftover mashed potatoes for this recipe. I sometimes make extra knowing that I will make these later in the week as a side dish. Although, you can certainly make fresh mashed potatoes just for this recipe. If so, they will need to be chilled to set up.

Although this is labeled as gluten-free, the gluten is in the flour and breadcrumbs. These two ingredients can be with or without gluten, depending which you use for this recipe.

Why you will love this recipe:

  • For anyone avoiding wheat, the gluten-free breadcrumbs and gluten-free flour are safe to eat.
  • The breadcrumb coating gives these potato pancakes a nice crunch!
  • You will love the crunchy and creamy textures.
  • Parmesan cheese, herbs, and spices add a savory depth of flavor.
  • These potato pancakes are good for breakfast, lunch, brunch, dinner, the day after Thanksgiving (with all of those leftover mashed potatoes), family gatherings, on their own, or as a favorite side dish. As an option, great served with sour cream and applesauce, too.

What you will need to make this recipe:

  • Leftover mashed potatoes
  • Egg
  • Parmesan
  • Parsley
  • Onion powder
  • Gluten-free breadcrumbs
  • Olive Oil for frying
  • Gluten-free flour
  • Salt (just a little-the cheese has salt) and Pepper

Tools you will need:

  • Medium to Large mixing bowl
  • Wooden spoon for mixing
  • Spatula for frying
  • Large skillet for frying
  • Measuring cup
  • Measuring spoon
  • Cutting board
  • Paring knife
  • Tablespoon for scooping
  • Tray lined with paper towels
  • Serving plate

Personal Chef Tip:

  • Chill mashed potatoes before preparing this recipe; cold mashed potatoes hold their shape. Also, once recipe is prepared and rolled in breadcrumbs, refrigerated again for at least one hour before frying for best results.
  • Avoid over mixing – the mixture may become too dense.

Ingredients:

  • 2 cups of leftover mashed potatoes
  • 1 egg
  • ½ teaspoon black pepper (and a little salt)
  • ½ teaspoon onion powder
  • 2 Tablespoons gluten-free flour
  • 1-1/2 Tablespoons Parmesan cheese
  • 1 teaspoon parsley, finely chopped
  • 1 cup gluten-free Italian-seasoned bread crumbs
  • Vegetable oil for frying

Instructions:

In a small, slightly beat the egg and set aside. In a medium bowl, add the flour, cheese, spices and mix well. Add in the cold potatoes and beaten egg. Combine well with a wooden spoon. Take a spoonful and form into golf ball sized balls and coat in breadcrumbs on both sides. Flaten slightly and lay onto a parchment-lined tray and chill in the refrigerator for at least one hour.

In a large skillet, heat the oil, about ½ inch into the skillet, until hot enough to sizzle a bread crumb. Meanwhile, remove the potato pancakes from the refrigerator adding more breadcrumbs if needed. Brown on each side until golden brown. Remove and place onto a tray lined with paper towels, draining and extra oil. These are very good on their own or serve with sour cream and chives.