Sunday, January 29, 2012

Gluten Free Potato Patties

With Superbowl coming up I am making more finger foods to have on hand. These Potato Patties did the trick. They were loved by all. Next time I will make a double batch and keep the leftovers in the freezer to pull out when we are in a bind for time. 
Gluten Free Potato Patties
adapted from spoon fork bacon

Makes 30

3 large russet potatoes, cleaned peeled and chopped into large pieces
1/3 cup plus 2 tablespoons heavy cream
¼ cup unsalted butter, softened
½ cup yellow onions, chopped
1 TBSP canoloa oil
3 tablespoons green onions, thinly sliced
salt and pepper to taste
1 cup gluten free all purpose flour
2 tablespoons garlic powder
1 tablespoon onion powder
1 tablespoon smoked paprika
2 eggs, lightly beaten
2 quarts vegetable oil

Place the potatoes in a large pot and fill with water.
Bring to a boil on medium-high heat and cook until the potatoes are fork tender, 20-25 minutes.
While potatoes are cooking add yellow onions to 1 TBSP canola oil and caramelize over medium heat.
Drain the potatoes into a colander and pour back into the pot.
Pour the cream and butter over the potatoes and  whip until smooth.
Add in the caramelized onions and green onions and whip until fully incorporated. Season with salt and pepper and stir.
Spread the mixture onto a sheet pan, about ½ inch thick and place in the refrigerator until the mixture has cooled down and hardened, 4-6 hours.
While the potato mixture cools place gf flour, garlic powder, onion powder and smoked paprika into a shallow dish and stir together until fully combined. Set aside.
When the potato mixture has cooled, remove from the refrigerator and using 1-1 ½ inch circle cutters, cut out as many circles as possible.

Dip the potato circles into the flour mixture followed by the egg mixture and finally again in the flour mixture and make sure the rings are completely coated.
Place the coated circles onto a clean sheet pan, lined with parchment paper and place in the freezer and allow the rings to freeze completely, 4-6 hours.
Once the potato Patties are frozen, preheat the oil, in a large pot, to 375°F.
While the oil heats up, place the ingredients for the dipping sauce into a mixing bowl and whisk together. Season with salt and pepper.
When the oil is hot, carefully drop a few of the rings into the oil and fry for 4-6 minutes or until golden brown.
Drain onto a large plate lined with paper towels and season with salt with pepper.
Repeat with the remaining potato patties and serve immediately with ranch dipping sauce.
I served these with my Homemade Ranch Dressing.
Follow Us
Follow Us on FacebookFollow Us on TwitterFollow Us on bloggerFollow Us on tumblrFollow Us on StumbleUponFollow Us on RSSFollow Us via Email
Follow Me on Pinterest

1 comment:

  1. These are addictive!! My kids would love these... they are mash potato fanatics and if you put a crunchy coat and deep fry it only makes them more yummy. :)


Thank you! I love comments!

Personalized TARGETED Nutrition saved me!

Personalized TARGETED Nutrition saved me!
It can save you too! Take the free health assessment (it can even hook up to your DNA test results) to see what your body REALLy needs.