Pat dry spiraled potatoes with a towel and place in a large mixing bowl. This helps remove some of the moisture.
Peel and chop the onion into quarters. Place in a food processor and chop up into almost a liquidly / slushy consistency.
Add onion to the mixing bowl.
Whisk 3 eggs and add them to the mixing bowl. Mix eggs, potato, and onion very well in the bowl.
Add cassava flour, tapioca flour, salt, baking powder and any desired spices to the mix. I added a little bit of "chili lime seasoning" from trader joes for a kick.
Again, mix all ingredients well.
Heat up a cast iron skillet with the avocado oil. Once it starts slightly bubbling, you now it is ready for the potato pancakes.
Using a spoon, scoop out from the mixture (half palm size) and add to the oil in the skillet. Pat down slightly and shape into a circle. Repeat until you fill the skillet (about 4 / 5) and let cook for about 3 - 4 minutes. Flip when the edge start to brown and cook for half the time on the second side.
Once ready, remove from skillet and place on dry rack or plate.
Repeat this until all the batter is gone. This recipe makes about 8 - 10 latkes depending on how big you make them.
Enjoy hot with any topics you like - sweet and savory are both delish. You can store in the fridge for 4 - 5 days or the freezer for 2 months.