Potato and Onion Latkes

Ingredients:
• 1 can (14.5 oz.) new potatoes
• ½ medium-size onion, thinly sliced and then finely chopped (about ⅔ cup)
• ⅓ cup garbanzo bean (chickpea) flour
• 2 T non-dairy milk
• ½ tsp fine sea salt or kosher salt
• ½ tsp coarse ground black pepper
• vegetable oil to cover the bottom of a large skillet
• garnish of your choice, such as applesauce, sour cream, chopped herbs, etc.

Technique:
Preheat oven to 250°F.

Drain the water from the potatoes. Blot them on a paper towel and then coarsely grate them on a standard cheese/vegetable grater. Place the shreds in a large bowl.

Add the remaining ingredients, mix thoroughly and let the mixture sit for 15 minutes. Form the potato mixture into golf size balls and set on a work surface.

Heat the oil in the skillet over medium-high heat until the oil begins to shimmer.

In the palm of your hand, flatten a potato ball with your other hand and shape into a patty. Gently place the patty in the hot oil and repeat with the other potato balls. Don’t crowd the skillet; fry them in 2 batches of 4 at a time until golden brown and crispy, about 3 to 5 minutes per side. Handle them carefully – remember, there is no egg to bind them, so they are a bit more delicate.

Remove them with a slotted spoon and transfer to a plate lined with paper towels to drain. Lightly salt the patties. Place in the oven to keep warm while you finish frying the remaining patties. Serve with your favorite condiment.