Cheddar Jalapeño Latkes
- 3 russet potatoes, peeled
- 1 yellow onions, peeled, and cut into large chunks
- 1 shallot, peeled, and cut in half
- 1 egg
- 1/2 cup tapioca flour
- 1 tsp baking powder
- 1 tsp primal palate garlic and herb seasoning
- 1 tsp salt
- 1/2 tsp black pepper
- 3 Jalapeño Peppers, finely diced with seeds removed
- 2 cups shredded cheddar cheese
- Grate the potatoes using the grating disc of your food processor or by using a box grater.
- Take half of the grated potatoes and add them back to a food processor and pulse a few times until they start to resemble mashed potatoes. You want half to be grated and half to be a mashed consistency. This will ensure creamy, but crunchy latkes.
- Drain all water from the potatoes by using a Bigger Better Nut Milk Bag. (This step is very important. If you don't remove all of the water, the latkes will never crisp up)
- Once all the water is removed, add the potatoes to a large bowl.
- Throw the onions and shallot into the food processor and pulse until it starts to look like a paste.
- Squeeze all water from the onions using a cheese cloth or nut milk bag.
- Add onions to potatoes.
- In a small bowl, beat the eggs with the salt, pepper and garlic and herb seasoning.
- Pour egg mixture over potatoes and onions, and mix well.
- Add flour, baking powder, jalapenos and cheddar to the mixture and mix well.
- Heat enough oil(avocado oil or oil of your choice) in a large skillet to cover the bottom of the pan. Use medium heat.
- Once oil is hot, drop spoonfuls of the potato mixture into the oil. I use a heaping tablespoon and then use the back of the spoon to flatten the latke once it is in the oil. Do not move the latke for about 3 minutes. Once one side is golden brown, flip it over and brown the other side.
- As the latkes are cooking, transfer them to a paper towel lined baking sheet to absorb excess oil.
Recipe and Image contributed by @spinachandbacon