Crispy Potato Latkes

Peel, then shred, your potatoes (1 pound).

Let shredded [potatoes] sit for a couple of minutes, then wrap them in a clean kitchen towel and squeeze as much moisture out of them as you can.

In a small bowl, mix together the tapioca flour (3 tbsp), blanched almond flour (3 tbsp), flax meal (2 tbsp), and onion powder (0.75 tsp).

Add the flour mixture to the shredded [potatoes], and toss to coat well.

Add the avocado oil (2 tsp) and mix well. Optionally, add fine sea salt (0.25 tsp) if desired.

Preheat a heavy skillet or Dutch oven (cast iron recommended). Add enough [grapeseed oil] to make at least a 0.5 inch layer in the bottom of the pan and let it heat until it sizzles when you drop a shred of potato in it.

Use an ice cream scoop to portion your latkes. Roll each scoop firmly into a ball, then press gently into a pancake.

Place each pancake into the prepared pan. Cook until the bottom is deep golden brown (timing will vary based on your stove and the thickness of your pancake), then flip and cook until the other side reaches the same color. Start 15m timer

Remove from pan and place on a plate covered with several sheets of paper towel to drain the excess oil.

Eat immediately, while still warm. Optional vegan toppings/garnishes include: applesauce, vegan sour cream or plant yogurt, chopped [chives], sliced green onions, or a sprinkle of chopped [parsley].