Ingredients:

1 Pound of Frozen Shredded Hashbrowns
2 Eggs
5 Cloves of Garlic
1/2 Cup Gluten Free Flour
Pinch of Salt
Pinch of Pepper (Or Lemon Pepper)
Grape Seed Oil 

For Dipping:
1 Container of Sour Cream
1 Container of Apple Sauce

Preparing the Latkes:

In a large bowl, combine the hash browns, eggs, garlic, flour, salt, and pepper. Mix thoroughly, and let sit for 5 minutes. Then, form the mixture into 3-4 inch diameter patties, with a thickness of 1/2 inch or so. On medium heat, warm up the sauté pan. Once heated, pour your desired amount of Grape Seed Oil for frying. I typically like to create a thin-base layer on the pan, which helps the latkes cook evenly. 

Frying the Latkes:

Place the latkes on the pan, and let cook for 2-3 minutes. Then, flip and cook for the same amount of time. The thickness of the patties will determine the proper cooking time. When the potato latkes are golden brown, they're ready. Feel free to cook longer if you want them extra crispy! You can't go wrong either way! 

After frying, place the latkes onto plates, lined with paper towels, and let any excess oil soak into the paper. Then serve the latkes with Sour Cream or Apple Sauce. I prefer both, but mixed separately!!! 

Enjoy!