Gluten-Free Cheesy Potato Pancakes

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 Gluten-Free Cheesy Potato Pancake Recipe 



Ingredients:

- 2 Russet Potatoes 

- 1/4 of a cup of Tapioca Flour/ Starch

- 50-100 g of Mozzerella 

- Three pinches of Truffle Salt (you can use regular salt too) 

- Two pinches of Sugar

- Water to boil Potatoes 

- Oil to cook


Optional:

- Bacon Grease to fry Potato Pancakes


Utensils:

- One Large Pot

- Potato Peeler

- Potato Masher

- Gloves

- x2 Knives to cut Potatoes and Cheese.

- 2 Large Bowls

- 1 Large Tray 

- 1 Large Frying Pan



Directions:

1. Boil the Potatoes for about 15-20 mins in a pot of boiling water or until fork tender to mash.

2. Cut up cheese into cubes or large slivers and set aside for later.

3. Mash the Potatoes until smooth! 

4. Add: Tapioca Starch, Salt and Sugar to mashed Potatoes and mix until well incorporated.

5. Form the Potato dough into balls and add cheese to center of each ball.

6. Pre-heat pan to high, add oil once your pan begins to smoke a bit and then gently place your Potato Pancakes into the pan and fry until each side is golden brown.

7. Once golden brown, gently remove from pan onto plate and enjoy!





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