My sister loves Latkes. Her secret to a super crispy Latke is to spin your potato and onion mixture in a salad spinner to get any excess water off. This technique maintains the structure of the filling more than squeezing it does and she's right, it makes for some super crispy Latkes. Traditionally, these are made using wheat-based flour and egg as a binder, but I find my egg and gluten free version was crispy and light, and a perfect allergy-safe substitute. We pair ours with my Smokey Carrot Lox and some dairy-free sour cream, topped with a plant-based caviar when we're feeling fancy.
2 large russet potatoes
1 large white onion
1/2 cup potato starch
2 chia eggs
1 tsps coarse salt
black pepper to taste
To make your chia eggs, combine two tbs chia seed with 4 tbs water and set aside until a gel begins to form.
Using a food processor or box grater, grate your potatoes and onion. Using a salad spinner, spin until no more liquid collects. Transfer to a large bowl.
Add potato starch, chia eggs, salt and pepper and stir to combine.
Using a non-stick pan, heat up a neutral oil such as canola or sunflower. Scoop your mixture using a muffin scoop (about 1/4 cup per latke) into the hot pan and shallow fry until golden, flipping once.
Transfer to a wire baking rack to drain, and finish with a sprinkle of flaky salt. Serve hot and crispy :)