Photo :  Lior Lev Sercarz

Ingredients

50 grams (about 1/3 cup) white onion

175 grams (about 1 heaping cup) peeled yukon gold potatoes, diced

4 grams (1/2 tsp) salt

4 gram (2 tsp) Shabazi N38

1 egg

5 grams (1 tsp) baking soda

60 grams (2 ounces) chickpea flour

Vegetable oil for frying

Directions

1. In a food processor grind the onions and potatoes. Season with the salt and Shabazi and add the egg and baking soda. Pulse in the food processor for about 1 more minute.

2. Pour the mixture into a bowl and fold in the chickpea flour.

3. Heat some vegetable oil in a pan (about 1/8" of oil in the pan). Spoon a spoonful of the batter into the hot oil. Cook for about 1-2 minutes per side.

4. Remove and place on a paper towel. See below for my 3 serving suggestions.

Serving Suggestions

1. Labne and smoked salmon - spread some labne on the latke, top with smoked salmon and sprinkle on some Coquelicot N24

1. Apple and mustard - spread a thin layer of Dijon mustard on top of the latkes. Top with thinly sliced apple "sticks" and season with Smoked Salt N18

1. Tahina Jalapeño - spread some tahina sauce on top of the latkes and top with pickled jalapeño and Izak N37