Latkes

Directions

• Shred potatoes with grating disc of food processor, then pile on top of a doubled up cheesecloth. Tie the corners on a wooden spoon, then twist tightly to squeeze out liquid until dry.
• Heat the cast-iron skillet over medium-high heat with a solid layer of oil.
• Combine the shredded potato, onion, egg, panko, chickpea flour, salt, and potato starch together until the mixture can be formed into patties without falling apart, adding more dry ingredients if required.
• Make a mini patty to fry off and test seasoning – potatoes like a lot of salt.
• Form the rest of the mixture into patties, and cook maximum 4 at a time. Fry until a golden brown crust forms on the bottom, and flip as needed until desired crispiness.
• Rest on paper towel lined rack to cool before serving with sour cream and apple sauce.