Latkes
Free of gluten, grains, or eggs!

4 russet potatoes (about 1 pound), peeled and shredded
1 medium red onion, shredded

2 TLBS potato starch (Plant based) OR 2 Eggs, whisked

2 teaspoons salt
1/2 cup Grapeseed or Sesame oil
FIRE IT UP: Add any spices you and your family like – I use chipotle, onion powder or dill.

1      Sauté onion until carmelized – allow to cool thoroughly.
2      While onion is cooling, shred and roll potato in a clean kitchen towel - squeeze out excess water.
3      Place potato and onion in a mixing bowl. Add potato starch, spices and salt. Toss to coat evenly. 
4      Stir in eggs if paleo, mixing to coat evenly. Line two baking sheets with paper towels. 
5      Heat 1/4 cup oil in a large sauté pan or skillet over medium heat. 
6      Form 1/2 cup of the latke mixture into a ball, press into a 1/2-inch thick patty.
7      Place in skillet. Repeat, making enough latkes to fill the pan without overcrowding. 
8      Cook each side about 4-5 minutes, until golden and crisp.
9      Drain on paper-towel-lined baking sheets.
* Add more oil, if needed, and repeat until the latke batter is used up. 
 
Serve warm with plant-based Sour Cream made from strained soy yogurt - also, can add spices like cinnamon with applesauce! YUM!
 
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