1 1/2poundsof large russet potatoes (2 medium), sliced into small wedges
1/2poundof sweet potatoes (1 medium sweet potato), sliced into small wedges
1mediumred onion, sliced into small wedges
1/2cupof all-purpose flour
Pepper, to taste
Canola oil, for frying
Combine the flaxseed meal and water in a bowl. Stir well to combine and refrigerate until you’re ready to use it.
Using a food processor with a grater blade, and process the russet potatoes, sweet potatoes, and red onion. Using a kitchen towel, squeeze out excess liquid from the potatoes and onions. Make sure it’s nice and dry.
Place the onion and potato mixture in a bowl and add the flaxseed meal mixture, flour, salt, and pepper. Mix until it’s thoroughly combined.
In a large skillet over medium heat, heat a thin layer of oil. Take about two tablespoons of batter and flatten it with your hands, patting it into a pancake, before gently placing it in the hot oil (make sure the oil is completely heated before adding the latke). Continue doing this for as many latkes that can fit in the pan without crowding. Fry until golden brown on both sides, turning once, about 8 minutes total.
Repeat with the remaining potato mixture, adding more oil as necessary. Place the cooked potato pancakes on paper towels to remove excess oil.