Another fantastic recipe from the Levana Cooks newsletter. Levana Kirschenbaum is the author of the cookbook, Levana Cooks Dairy-Free!

Potato latkas

Oil for frying
1 cup flour
4 eggs
1 large onion, grated very fine
Salt and pepper to taste
8 large potatoes, grated very thin for smooth texture, or coarser for crunchier texture
 
Heat the oil in a heavy frying pan (about 1/3") until very hot.

Mix all ingredients except potatoes in a bowl and mix thoroughly. Add potatoes last, and mix thoroughly without squeezing so as not extract moisture. Work very quickly so they do not get time to get discolored. Form  medium-small patties and throw in hot oil, or drop by tablespoons. Fry until golden, about 3 minutes on each side. Take out and drain on paper towels. Best served immediately after frying, with apple sauce, vegan sour cream (use homemade recipe from Go Dairy Free for soy-free) or soy yogurt (use coconut-based yogurt for soy-free). If you must make them in advance, reheat uncovered at 300 degrees for about 15mn, till hot and crisp.

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