Crispy Potato Latkes pan fried to perfection

AuthorSara Bojarski Prep Time: 0:10:00
Cook Time: 0:30:00
Total Time: 0:40:00
Serving Size: 20-25 Latkes Ingredients
  • 3 Potatoes (peeled)
  • 1 Onion
  • 5 sliced thin on a bias Scallions
  • 1/4 Cups Chickpea Flour
  • Salt and Pepper
  • Canola Oil (for pan frying)
  • Sour Cream (to serve with)
  • In a food processor fitted with a shredder blade, shred your potatoes and onion (if you don't have a food processor you can use a cheese grater). Place in a large bowl and mix in your scallions, chickpea flour, salt and pepper. Incorporate completely.
  • Heat up a large non-stick skillet with enough Canola Oil just to coat the bottom. Once the oil is hot, take a small handful of your potato mixture, form a 1/2" thick patty in your hand and place in the oil. Fry on both sides til golden brown, remove and let drain on a paper towel. Season the tops with a little pinch of salt.
  • Continue this process until all your potato mixture is used up. Serve hot/warm with Sour Cream or Apple Sauce. *Note: You can make these ahead of time and then just pop them in the oven at 350 degrees for about 15 minutes to warm them back up!