These vegan potato latkes are super golden and crispy on the outside, with crispy, lacy edges and a tender middle. So easy to make with top tips for the BEST results!

Ingredients – 2 tablespoons of flax meal – 3 tablespoons of water – 1 pound of russet potatoes, peeled and grated – 1 small yellow onion, grated – ¼ cup of potato starch – ¼ cup of flour – 1 teaspoon of baking powder – ½ teaspoon of salt – High heat oil for frying

Instructions – In a small bowl, mix the flax meal and water. Mix well and set aside for 5 minutes. – Put the potatoes and onions in a cheesecloth, nut milk bag, or a thin dish towel, and squeeze out the liquid until no more liquid comes out when squeezing. – In a large bowl, add “dry” potato onion mixture, flax mixture, potato starch, baking powder, and salt. Mix well until all the ingredients are fully incorporated.

Instructions – Heat a large skillet over medium-high heat, when hot, add about 2 tablespoons of oil. – To form the latkes, use a ¼ measuring cup to scoop the batter into your hand. Press the batter to make a flat patty (make sure it’s flat so it’s not dense). Carefully place the latkes into the pan. To not overcrowd the pan, work in batches to make it easier to flip the latkes.

Instructions – Cook each side for 3 to 4 minutes until they are lightly browning. (Reduce the heat if they are burning under 3 minutes). – Transfer the latkes to a plate lined with a paper towel to absorb any excess oil and cover to keep warm if working in batches. – When ready, serve immediately. (If they get cold, reheat them in the oven.)

Here are just a few of our favorite toppings for latkes. – Applesauce (or berry/pear/ plum sauce or compote) – Cranberry sauce/chutney – Hot sauce/ sriracha – Vegan sour cream or vegan greek yogurt – Herby vegan cream cheese – Avocado or guacamole