Oil for frying.You want a high heat oil, enough to coat the bottom of the pan about ⅙ of inch deep.
Peel and shred the potatoes and place them into a bowl of cold water.
6 Russet Potatoes
In a separate large bowl, grate the onions.
1 Cup Grated Yellow Onion.
Once the potatoes have soaked for about 10-15 minutes, drain them.
Place the drained potatoes onto a kitchen towel or cheesecloth and twist out as much liquid as possible.
Add the drained potatoes to the bowl with the onions.
Mix the eggs, arrowroot starch, minced garlic, salt, and pepper to the potatoes and onions.
2 Cloves Garlic, 3 Large Eggs, 2 ½ Teaspoons Salt, 1 Teaspoon Pepper, ¼ Cup Arrowroot Starch
Let the potato mixture rest while you warm up the oil in your skillet.
Oil for frying.
Once the oil is hot, scoop about 2-3 tablespoons of the potato mixture and shape it into a loose patty.
Fry the latkes in the hot oil for about 3-4 minutes per side until they are golden and crispy but not burned.
Remove the cooked latkes from the skillet and let them rest on a plate lined with paper towels.
Serve as desired and enjoy!
Tips and tricks.
Peel the potatoes. - Because I tend to use russet potatoes for making these gluten-free latkes, I find peeling them makes them better, and the final latkes have a more even texture.
Hand shred your potatoes and onions. - I know the urge to use a food processor to shred your potatoes to make them go faster, but trust me when I say hand shred is best for latkes. If you must use your food processor, use it on low and only have it on long enough to shred. Do NOT over-process your potatoes and onions. They will become mush and will not make a good latke.
Soak the potatoes. - Once you shred the potatoes, let them sit in a bowl of cold water for about ten minutes. This helps to remove excess starch and lets your latkes get really crispy once they hit the oil.
Remove excess moisture. - After you soak your potatoes, place them into a kitchen towel and squeeze as much water out as you can before adding the remaining ingredients to the potatoes. The dryer the final mixture is, the crispier the latke.
Shape the latke. - When you are shaping your latkes, you want to make sure that your mixture stays together. If they are not staying when lightly squeezed, you likely have too much liquid. Add another tablespoon of arrowroot starch to help absorb it and test again.
Your oil matters. - As much as I love cooking with olive and avocado oil, it just does not work well with latkes. You want to use traditional vegetable oil or even peanut oil to fry the latkes for the best results.
Heat the oil first. - Make sure the heat is completely warm before you add your latke mix. If you add it to cold oil, you'll end up with a soggy, oily latke.
Give them room. - Do NOT crown the skillet when you are cooking latkes. The closer they are, the more likely the potatoes will steam instead of getting crisp.
Make a tester latke. - This is something my grandmother always did. Sometimes she would let me be the first taste tester, and that always made my day. To do this, make one latke and cook it. Taste test and adjust any seasonings as needed to the rest of the mix before cooking them off.