Crispy Peruvian Fritter Potato Cakes
A gluten-free version of traditional Peruvian fritters made with Yukon gold potatoes and topped with crispy fritters.
Ingredients
- ●2 large Yukon gold potatoes
- ●1 medium Peruvian potatoes
- ●1 cup Gluten-free cornstarch
- ●1 cup Gluten-free flour
- ●2 large Eggs
- ●1/4 cup Chopped scallions
- ●1/2 cup Grated cheese
- ●4-6 Fritters (store-bought or homemade)
- ●for frying Light oil
Instructions
- 1
Grate the Yukon gold potatoes and set aside.
- 2
Boil the Peruvian potatoes until tender, then drain and let cool.
- 3
In a large bowl, combine the gluten-free cornstarch, gluten-free flour, and eggs. Mix well.
- 4
Add the grated cheese, chopped scallions, and boiled potatoes to the bowl. Mix until a dough forms.
- 5
Heat a non-stick skillet or frying pan over medium-high heat with a small amount of oil.
- 6
Using a spoon, drop small amounts of the potato mixture into the pan and flatten slightly.
- 7
Cook the potato cakes for 3-4 minutes on each side, or until golden brown and crispy.
- 8
Meanwhile, heat a small amount of oil in a separate pan and fry the fritters until crispy.
- 9
Serve the potato cakes hot topped with crispy fritters and a side of your favorite dipping sauce.
- 10
Optional: Serve with a fried egg or a side of salsa for added flavor.