Crispy Potato Pancakes

Crispy and delicious, these potato pancakes, similar to Latkes, are the perfect side dish for the holidays!

Grate the potatoes and onion in the food processor with the shredding disk or by hand with the medium sized hole on a hand grater.

Place the grated potatoes and onion in a clean, dry kitchen towel or cheese cloth to squeeze out as much of the excess moisture as possible.

Transfer the potatoes and onion to a large mixing bowl and add the eggs. Mix with a fork to break up the yolk.

Continue mixing with the fork until the potatoes are coated with the eggs. Add salt, black pepper and rice flour; mix to combine.

Heat a cast iron skillet or heavy bottom pan over medium high heat and add 1/8 inch of oil.

Using a 1/4 cup measuring utensil, measure out 4-5 pancakes and add to the pan.

Remove the potato pancakes and place on a cooling rack lined with paper towels to drain.

Garnish with chives, if using and a sprinkle of salt. Serve with sour cream, apple sauce or ketchup.