These potato and cheddar fritters closely resemble those made with all-purpose flour. You can use mashed potatoes and leftover corn in place of the boiled potatoes and canned corn.
I experimented with different recipes for potato fritters, but this one produces a superior golden-brown crust. It doesn’t have a sandy texture like many other gluten-free fritters.
They taste best when you serve them immediately. I tried reheating them after they were refrigerated for 2 days, but they weren’t the same.
The fritters have a firmer texture when they’re reheated. Rice flour mixes tend to toughen the fritters when they’re refrigerated. If you want to save some for later, it’s best to freeze them before they’re cooked.
I topped mine with a tablespoon of sour cream on each fritter, but Cajun Remoulade and Stone Ground Mustard are also good toppers.
Ingredients
½ cup Brown Rice Flour
1 tbsp Xanthan Gum
¼ cup Tapioca Starch
1 tbsp Coconut Flour
1 ½ tsp Kosher Salt
1 tsp White Pepper
1 ½ tsp Fresh Thyme
1 tsp Mustard Powder
2 tsp Brown Sugar
2 cups White Cheddar
2 tbsp Half and Half
3 eggs
2 lbs. boiled white potatoes
3 tbsp Olive Oil
Instructions
Mix all dry ingredients except potatoes and cheddar in a metal bowl with a whisk.
In a separate bowl, mash the potatoes and mix in Half and Half, 1 Tbsp Olive Oil, and 3 beaten eggs.
Stir in dry ingredients and fold in cheddar last.
Form into balls, then flatten in disks that resemble hockey pucks.
Heat 2 tbsp Olive Oil in a non-stick pan and cook 4-5 minutes a side.
Top with Sour Cream
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