Traditionally, latkes are made with eggs, but I find that garbonzo bean (chickpea) flour works very well at binding the shredded potato together. Some people eat latkes with apple sauce, but I don’t really see why. Potatoes deserve ketchup!
1/2 C garbonzo bean flour
1/4 C water
2 tsp salt
1/4 onion, diced (optional)
1. Preheat a nonstick saute pan to med-high. In small bowl, mix garbonzo bean flour, salt and water and set aside.
2. Peel and shred the potatoes.
3. In large bowl, mix the potatoes with the flour goo.
4. Add a spoonful of oil to the pan. Spoon a quarter of the potatoes (or less, if you want smaller latkes) into the pan, forming a patty. Cook 4 minutes, or until golden brown on the bottom. Flip, add a touch more oil and repeat.
Serve hot with ketchup.