Gluten-free Cooking for Kids

Coarsely grate the potatoes, then rinse them in cold running water to remove excess starch.  Drain them in a colander then place them on a clean tea towel and squeeze out as much liquid as possible. This is an important step to ensure you get light and crispy pancakes.

Place the grated potato in a bowl and add the beaten egg.  Season with salt.  Mix together well. 

Add enough oil to cover the base of a small skillet or frying pan to the depth of about 1 cm.  Heat the oil until very hot, but not smoking.  Add a dollop of mixture into the hot oil and fry gently until golden and crispy.  Turn and cook the other side until golden.  Try not to fiddle with the pancakes too much as the more you turn them, the more oil they will absorb.  When completely cooked through, remove the pancakes from the oil and drain on paper towels to absorb any excess oil.  Sprinkle with a little extra sea salt and serve immediately.  If you want to keep these warm, place them on a baking sheet lined with paper towels, in a low oven.