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By | December 13, 2017

Ingredients

  • 6 medium Yukon Gold potatoes, peeled
  • 1 lrg Sweet Onion, diced into 1/4" pieces
  • 2 cloves garlic, finely minced
  • 1/3 cup almond flour
  • table spoon sea salt
  • fresh cracked black pepper to taste
  • 2 large eggs, beaten
  • 1/4 cup fresh sage, finely chopped
  • 1/4 cup fresh rosemary, finely chopped
  • 1/2 cup fresh chives, chopped coarsely
  • 3/4 cup crème fraîche
  • 1/4 cup oil with high smoke point, such as grape seed oil, avocado oil, peanut oil.

Instructions

  1. Grate the potatoes coarsely into a large mixing bowl. Pat dry excess water from the grated potatoes with a paper towel.
  2. Mix the onions, garlic, flour, salt, eggs and herbs with grated potatoes. Heat a sauté pan over medium to medium-high heat then add oil.
  3. When oil is hot, place 1/3 cup potato mix into the pan. Flatten each pancake to approximately 1/2" thickness. 
  4. Cook until latkes are crispy in texture and golden brown on one side (approx. 2-3 min.), then brown the other side. Remove from pan and place on paper towel to soak up excess oil. 
  5. Add more oil to the pan when needed for the next batch of pancakes. Serve with a dollop of Crème Fraîche and sprinkled with chopped chives. 

Ingredients

  • 6 medium Yukon Gold potatoes, peeled
  • 1 lrg Sweet Onion, diced into 1/4" pieces
  • 2 cloves garlic, finely minced
  • 1/3 cup almond flour
  • table spoon sea salt
  • fresh cracked black pepper to taste
  • 2 large eggs, beaten
  • 1/4 cup fresh sage, finely chopped
  • 1/4 cup fresh rosemary, finely chopped
  • 1/2 cup fresh chives, chopped coarsely
  • 3/4 cup crème fraîche
  • 1/4 cup oil with high smoke point, such as grape seed oil, avocado oil, peanut oil.

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