Directions

1. Wash, peel, and finely shred the Potatoes

2. Place the shredded potatoes in a colander and allow to drain

3. Meanwhile, dice the Onion and sauté it in a small amount of Oil, until translucent, set aside to cool

4. In a small bowl, combine the Chick Pea Flour and the Water, set aside to thicken

5. In a mixing bowl, add the Kelp Flakes and Alaria and just enough water to re-hydrate.

6. Squeeze the excess water from the potato with a cloth or paper towel before adding to the mixing bowl

7. Add all of the remaining ingredients & mix thoroughly

8. Heat an oiled non-stick skillet or griddle over medium heat

9. Place the latke batter by the tablespoonful in the skillet, brown each side

10. Heat until cooked through and potato is no longer crunchy, about 4 minutes