Grain-free Latkes with Lemon Dill Sour Cream

PEEL the potatoes and onions and cut into quarters. Using the larger side of a box grater or a food processor fitted with the grating attachment, grate the potatoes and onions.
GATHER the potatoes and onions into a large (clean) kitchen towel or fine mesh sieve and press gently but firmly to remove excess moisture.
TRANSFER the drained potatoes and onions to a large mixing bowl and add the Simple Mills mix, salt and pepper. Stir to thoroughly combine, or better yet, use your hands to make sure everything is evenly mixed.
STIR in the beaten eggs. The mixture should become slightly sticky and gloppy, as though there is a layer of paste coating the potato shreds.
PREHEAT a large, heavy-bottomed skillet over medium-high heat. Add enough oil to provide a thick layer covering the entire base of the pan. Let the oil heat up for 1-2 more minutes and test it by placing a pinch of the potato mixture in. If the potato immediately starts to sizzle and tiny bubbles form around it, then the oil is ready.
SCOOP a lose ½ cup portion of the potato mixture and place it in your palm. Squeeze into a tight ball to adhere it and remove excess moisture, then flatten it into a thick disc.
PLACE the disc in the hot oil and fry for several minutes until a dark golden crust forms on the bottom. Flip and cook until the same crust forms on the other side and the latke is cooked through.
REMOVE and place on a tray or plate covered in several layers of paper towels to cool and drain.
REPEAT with the remaining potato mixture, but do not overcrowd the pan. Make sure to leave about 1-2 inches between latkes.
STIR together the sour cream ingredients while the latkes cook and cool.
TOP each warm latke with a dollop of lemon dill sour cream to serve and enjoy!