These crispy and delicious latkes are delicious on their own or topped with applesauce and sour cream. Made with a combination of chickpea and cassava flours, they're gluten free!
For this recipe, you can either hand grate your potatoes or run them through the grating option with your food processor. Grate your potatoes to a standard shred. Once completely shredded, if using your food processor, pop them back in with the normal blade and pulse 6 times. This will shred the potatoes into smaller pieces. If by hand, give them a rough chop. The shreds do not need to be uniform, but they shouldn’t be pureed.
Put potatoes in a strainer or colander over a bowl with ½ teaspoon salt and let rest for 5-10 minutes. The salt will help extract excess water from the potatoes. The drier the potatoes, the crispier the latke.
While that’s straining, either hand chop or grate the shallot in the food processor, and reserve. Return to the potatoes and begin to gently press them down into the strainer or colander with a rubber spatula or wooden spoon. This will help to force the water out of the potatoes. Do this process until water stops draining (1-2 minutes).
Dump the excess liquid. In a bowl, combine potatoes, shallot, egg, cassava flour, chickpea flour and garlic powder until the batter comes together.
Preheat a skillet with canola oil until the oil shimmers. Using a ¼ cup scoop, portion the latkes onto the hot skillet (without overcrowding). Use the flat side of the measuring cup to flatten out and shape the latkes. Let them cook 3-4 minutes per side until beautifully golden brown. Place them on a wire rack and immediately sprinkle additional salt. You may store in the oven at 200°F to keep warm.
Finish with your favorite toppings. If you wanna be traditional, go for some applesauce, sour cream or both. Enjoy!
