Latkes (no flour)

 Perfect Latkes Recipe

 INGREDIENTS 

1 large onion (8 oz) – Shred and strain, squeeze 

2 lb. Yukon Gold potatoes peeled - Shred and strain. 

Squeeze Press on the mixture with your hands, repeatedly, to extract as much liquid as you humanly can into the bowl. This is the single most important step in this recipe. The drier the mixture is, the crispier the latkes will turn out, and the less risk of them falling apart. 

 Mix together: 

2 large eggs 

1 teaspoon fine sea salt 

½ teaspoon black pepper 

½ teaspoon garlic powder 

 Toss with onion-potato mixture. 

 16 oz avocado oil 

 INSTRUCTIONS 

 Set the oven to warm (150 degrees F). Place a cooling rack on a baking sheet. 

 Heat the oil in a 12-inch nonstick skillet over medium heat until hot but not smoking, about 4 minutes. 

The oil should cover the bottom of the skillet and be about ½ inch deep. 

Spoon about 2 tablespoons of mixture per pancake into the skillet, pressing on them a little with a spatula to flatten. If using a 12-inch skillet, you’ll be able to fry 4 latkes at a time. I fry in 2 skillets simultaneously – it cuts the frying time in half and is quite doable. 

Cook the latkes until their undersides are browned, about 5 minutes. Turn them over and cook until the other side is browned, about 5 more minutes. Transfer the cooked latkes to paper towels to drain, then place them on the prepared baking sheet and keep them in the warm oven while you finish frying more batches. 

Between batches, mix again the egg/potato/onion mixture - it tends to separate. These crispy latkes are flourless and gluten-free. NOTES *I typically use Yukon Gold potatoes. Russet potatoes do have an advantage though - they have a high starch content, which helps the latkes crisp up and also helps prevent them from falling apart when you cook them.