1/2tbspflour or chickpea flour(for eggy flavor) or more starch
Other additions: some dill, scallions, 1 tsp mustard. For spiced latkes, add some garam masala or berbere spice blend.
3tsporganic safflower or canola oil to pan fry
Shred or grate your potatoes and onion. I use a hand grater for the potatoes and processor for sweet potatoes, you can also use a spiralizer. Add to a bowl, add a pinch of salt and mix. Then use paper towels to wrap the mixture and squeeze to remove the excess moisture.
Add salt, 1/3 tsp black pepper, cayenne, starch and flour to the potatoes and mix in. The potatoes dont need much binding as they will cook and stick.
Heat a cast iron or heavy bottom skillet over medium heat. Brush oil. Place spoonfuls of the mixture and press lightly and spread.
Cook over medium heat for 3 to 5 minutes per side. If the potatoes are browning too quickly, reduce the heat a bit.
Garnish with black pepper, salt, pepper flakes. Serve warm with vegan sour cream or apple sauce or other toppings.