I was skeptical, but it worked! What do I mean by that?! Before I share any of my recipes I make sure it comes out right more than once or twice! Our binder in this recipe is the chickpea flour! If you’ve worked with this humble and powerful ingredient before you know it has a pretty dominant character and flavor. But amazingly enough these baked latkes have zero hint of our secret ingredient and the texture and flavor are absolutory incredible!!! The reason I love using chickpea flour is that it is full of fiber and protein and it is also gluten-free which is many times used for people with gluten intolerance. My kids are in love with these latkes. Try it for yourself!
6- 8 potatoes, grated (Yukon gold are the best for this recipe, but you can use any type you have on hand)