Potato Latkes

Potato Latkes

1/4 cup vegetable oil
4 baking potatoes
1 egg
1/4 cup gluten free flour mixture
1/2 cup onions, finely diced
1/2 tsp. salt
1/2 tsp. black pepper
1 Tbsp. chopped parsley

Wash and peel the potatoes. Grate the potatoes into a mixing bowl.
Press firmly on the grated potatoes to remove excess water. Add the
egg, flour, diced onions, salt and pepper and mix thoroughly. Preheat
a large non-stick skillet over medium high heat. Add the olive oil to
the pan. Wait for the oil to become hot before adding the pancakes.
Drop approximately 2 Tbsp. of the mixture per pancake into the hot
oil. Fry the pancakes for 3-4 minutes per side. Remove them from the
oil when they have become golden in color and have a crispy texture.
Serve the pancakes with a dallop of sour cream substitiute. Garnish
with the chopped parsley.