Ingredients:

• 6 cups shredded Idaho® russet potatoes
• 2 teaspoons Litehouse® parsley
• ¼ cup gluten-free flour blend
• 1 egg
• 1 teaspoon Litehouse® garlic
• 1 teaspoon salt
• ½ teaspoon pepper
• 3 tablespoons avocado oil

Directions:

1. Use a food processor to grate the potatoes.
2. Pat dry the shredded potatoes with a clean kitchen towel or paper towel. This is important to get the extra moisture out so the latkes hold together better.
3. Add all of your ingredients, except the oil, to a bowl and mix well.

Air Fryer Preparation

1. Preheat your air fryer for 5 minutes at 400°F.
2. Brush a little oil along the bottom of the air fryer basket.
3. Add small piles of the latke mixture into the air fryer basket.
4. Use a spoon to shape the latke mixture into circles and flatten the mixture to no thicker than ¼ inch.
5. Make sure to keep each latke separate so air can circulate around them.
6. Cook in the air fryer for 8 minutes. Use a spatula to flip each and cook an additional 5 minutes.
7. Serve hot with applesauce and sour cream.

Stove Top Preparation

1. Heat the avocado oil in a cast-iron pan until it is 375°F. Test your oil by dropping one drop of water in it. If the water sizzles, your oil is ready for the latke mixture.
2. Drop a spoon full of the latke mixture into the hot oil and use the spoon to shape and flatten the latkes. Fry for 5 minutes each side until crispy.
3. Remove the latkes from the hot oil onto a plate covered with paper towels to absorb the extra oil.