Vegan Potato Latkes

Vegan Potato Latkes

As needed olive oil
2 Russet potatoes, grated
1/4 white onion, grated
2 tbsp all-purpose flour
1 tbsp egg replacers (a powder that is available at Whole Foods)
1 ounce warm water

Whisk warm water and egg replacers, add to grated potato mixture and mix. Season with salt and pepper. Mound a golfball-size of the potato mixture in your palm and squeeze to remove excess liquid. Place potato cake in hot oil and fry until crispy. Flip and continue cooking until golden brown. Place on paper towels to remove excess oil. Serve with vegan sour cream and apple sauce.