These vegan latkes are a delicious twist on the traditional potato pancakes. Top them off with applesauce or vegan cheese, and savor every flavorful bite!
4 large russet potatoes, peeled
1 small onion, finely chopped
1/4 cup all-purpose flour
1 tablespoon ground flaxseed
3 tablespoons water
1 teaspoon salt
1/2 teaspoon black pepper
Vegetable oil, for frying
Grate the peeled potatoes using a box grater or a food processor. Place the grated potatoes in a clean kitchen towel and squeeze out as much moisture as possible.
In a small bowl, combine the ground flaxseed and water, and let it sit for about 5 minutes to form a flax "egg".
In a large bowl, mix together the grated potatoes, chopped onion, flour, flax "egg", salt, and pepper until well combined.
Heat a large skillet over medium-high heat and add enough vegetable oil to cover the bottom of the pan.
Take about 2 tablespoons of the latke mixture and form it into a small patty. Gently place it in the hot oil. Repeat with the remaining mixture, making sure not to overcrowd the pan.
Fry the latkes for about 3-4 minutes on each side, or until golden brown and crispy. Remove from the pan and let them drain on a paper towel-lined plate.
Repeat the frying process with the remaining latke mixture, adding more oil to the pan as needed.
Serve the vegan latkes warm with your favorite toppings, such as dairy-free sour cream, applesauce, or vegan cheese.