When you are gluten free, you are always looking for ideas to mimic what you are used to eating. The hardest thing was finding the vehicle to hold the food. Bread for sandwiches, toast for breakfast and crackers for dipping. I made every effort to avoid packaged, processed imitators and made healthier whole food choices. This recipe for potato fritters is great for breakfast with eggs on top, but can also be used as a side dish for dinner. After cooking, they can be stored in the refrigerator and reheated for meals throughout the week. Enjoy!
Any herb or spice that you love. Chives, garlic powder,onion powder, basil or parsley work great.
Clean potatoes and peel off any blemishes
In a food processor using the shred attachment, shred halved potatoes
Take potatoes and squeeze excess water
Place Potatoes in medium size bowl. Add salt, pepper and any spices or herbs
In a medium size skillet, add a few tablespoons of olive oil and place mixture into 3 inch pancakes.
Brown on both sides, smashing fritters down with spatula. to speed up cooking
Should take about 4 minutes per side.
Serve or cool and store in airtight container.