Ingredients

Use a food processor to grate the onion and potato. Thoroughly squeeze out any excess liquid with your hands. (Some people like to use a cloth, but I prefer to use my hands). Add the onion and potato to a large bowl.  Add about half a tablespoon of salt to the potato and onion to help soak up the water. Then stir in your flour, pepper, baking powder, garlic powder, nutritional yeast, and your egg substitute.

Then use your food processor again to grate your zucchini. Squeeze out excess liquid from the zucchini and add to medium sized bowl. Add 1/2 tablespoon of salt to help soak up excess liquid. Let the zucchini sit for about 10 minutes and then soak out the excess water one more time with your hands or a cloth.

Then add chopped basil to your large bowl with the potato and onion mixture. Stir in zucchini.

Now you’re ready to start frying. Add about a quarter inch of avocado oil to your frying pan and turn heat on high. Use a spoon to scoop and form your latkes. Flatten the top of the latke in the pan with your spoon. Cook for about 3 minutes per side and then transfer to a plate with paper towel to soak up the avocado oil.

Serve with vegan “labneh” or sour cream and fresh chopped scallions on top.