Spiralized Vegan Latkes

• 2 1/2 pounds of russet potatoes, peeled and spiralized
• one medium onion, spiralized
• 1/2 cup flour
• juice of one lemon
• 1/2 tsp fresh pepper
• 6 tbsp aquafaba (juice canned chickpeas are in)
• grapeseed oil
• sea salt

• Pat down spiralized potatoes and onion with kitchen towel to get rid of excess moisture. No worries if it’s still a bit damp.
• Place in a medium mixing bowl, mix till onion is combined throughout
• In a large mixing bowl, whisk together flour, lemon juice, aquafaba, and pepper
• Add potato mixture to large mixing bowl and combine
• Using a 12 inch heavy bottomed pan, pour oil to 1/4” and heat on medium/ medium high heat
• Next, use 1/4 cup measuring cup to scoop mixture to lightly form into a ball and push down a bit. Gently place into skillet using spatula. I fit about 4 latkes in the pan per batch. Sprinkle with salt as desired.
• When latkes edges turn brown ( about 3 min) it’s time to flip. Fry for another 2 min, sprinkle more salt if desired. Repeat. This recipe makes about 24 latkes
• Serve with sour cream and/or applesauce.