3 large Yukon Gold Potatoes, cleaned and peeled
¾ tsp pink Himalayan salt divided (½ and ¼)
1 aquafaba egg, that’s 3 Tbsp chickpea water, OR use one egg
½ yellow or white onion, cleaned and peeled
⅓ cup AP flour
½ tsp baking powder
⅛ tsp black pepper
Oil for frying (I used avocado oil)
Shred potatoes and onion using a grater or food processor with a grating attachment. Place your shredded vegetables into a bowl. Sprinkle 1/2 tsp of salt over the shredded mixture and toss. Cover and let sit for 5 minutes for the salt to draw out the water.
Once 5 minutes have passed, take handfuls of the mixture and squeeze the excess water out over the sink. Place the potato and onions in a mixing bowl. To this, add the aquafaba. Mix thoroughly.
In another small bowl, sift the dry ingredients. Add the dry ingredients to the wet ingredients and toss until well incorporated. You should end up with a sticky batter.
Heat 2-3 Tbsp of oil in a cast iron skillet over medium heat. Scoop out spoonfuls (I used a 1 Tbsp measuring spoon) and add to heated oil. Flatten the tops with a spatula to create a pancake shape. Fry for 3-5 minutes per side or until golden brown. If your patties are browning quickly, turn down the heat. You want the latkes to be heated through and to give the flour a chance to cook. Once cooked, transfer them to a wire rack.
Traditionally, these are served with sour cream and apple sauce or other condiments. This recipe makes a small batch of about 12 latkes.