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  The first thing you need to do is shred your potatoes and onions using one of the methods I mentioned above. Shred the potatoes into a large mixing bowl.
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  You can use a food processor or hand grater to grate the potatoes.
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  Dry the shredded potatoes with a clean kitchen towel or paper towel to get the extra moisture out. If you don't do this, your latke mixture will be very wet and it won't bind as well when cooking. Trust me, soggy latkes are the worst so dry your shredded potatoes first!
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  Add the potato latke ingredients including the beaten eggs and onion to a bowl. Add the Litehouse parsley and garlic, an egg, gluten free flour blend, sea salt, and black pepper. Mix well.

Air Fryer Directions:

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  Preheat your air fryer for 5 minutes to 400º F.
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  Brush a little oil along the bottom of the air fryer basket.
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  Add latke mixture onto the air fryer basket.
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  Use a spoon to shape and flatten the mixture.
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  Make sure to keep each latke separate so air can circulate around each latke.
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  Cook in the air fryer 6 minutes then use a spatula to flip each and cook an additional 6 minutes.

Oil Frying Directions:

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  Fill the bottom of a skillet or Dutch oven about an inch deep of oil. Heat your oil over medium heat to 375 F.
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  Be sure to use an oil with a high smoke point. I recommend using either avocado oil or canola oil. Some use peanut oil but we steer clear of peanut oil just in case any of our friends have a peanut allergy.
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  Use the same latke mixture and add to the hot oil.
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  Remove the cooked latkes to a baking sheet lined with paper towels to soak up the excess oil.
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  Serve hot with applesauce and sour cream.