Pretty Delicious Life

1 Preheat the oven to 200ºF (about 93ºC) and line a baking sheet with parchment paper, placing it in the oven while it preheats.
2 Rinse the russet potatoes and cut them into large cubes (do not peel them). Set the cubed potatoes aside and roughly chop the scallions.
3 Place the potatoes and chopped scallions into a food processor and pulse until grated.
4 Remove the potato mixture from the food processor and place in a fine strainer over a bowl. Using a kitchen towel, press down on the mixture, squeezing out as much excess water as possible. Transfer the mixture to a large mixing bowl.
5 Add flour, garlic chive powder, garlic scape powder, salt, and pepper to a separate bowl. Using a silicone spatula, fold the dry ingredients into the potato mixture. Add the egg and continue to fold in using a spatula or your hands to ensure that the egg is fully incorporated into the latke batter.
6 Set a frying pan on the stove top over medium high heat and lightly coat with neutral oil or butter. Once hot, begin to drop the latke batter into the frying pan. To keep the latkes uniform, it helps to use an ice cream scoop or spoon.
7 With a fish spatula, gently flatten the latkes and fry for approximately 1 minute on each side, or until golden brown.
8 Transfer finished latke to the oven to keep them warm and repeat the frying process until all batter has been used.
9 Serve warm with lactose-free sour cream or Greek yogurt, garnishing with finely chopped fresh chives.