Step 1

In batches, peel potatoes and grate by hand, or with a grating attachment in a stand mixer or food processor, transferring them to a large bowl of cold water. Repeat, until all your potatoes are grated,

Step 2

When finished, drain the potatoes well, in a sieve or colander, and squeeze out excess liquid before placing it onto a clean kitchen towel.

Step 3

Add onions to the kitchen towel, and roll up and squeeze to remove any excess liquid. Add to the potatoes.

Step 4

Add aquafaba, flour, baking powder, garlic powder, and salt, and mix together until well combined.

Step 5

Prep a lipped baking sheet with a wire cooling rack and place it next to the stove. If you do not own a wire cooling rack (get one) then you can use a plate and paper towel, but it won't result in crispy latkes.

Step 6

Heat about 1 cup of oil (about ¼ depth) in a large pan over medium-high heat. Test the oil by adding a bit of the latke mixture-- it should sizzle right away.

Step 7

In batches of 4, using a ¼ cup measuring cup or an ice cream scoop, scoop the mixture onto a spatula, and flatten and form them into discs with your fingers. You can make 6 large ones or 12 small bite-size ones.

Step 8

Carefully add or slide the latke into the pan of hot oil, and cook until nicely browned and crispy, about 4-5 mins, flip and cook for another 3-4 mins, or until the second side is also nicely browned and crispy. Allow excess oil to drip off into the pan, and place cooked latkes onto a wire cooling rack, and repeat with the remaining batter.

Step 9

Serve with a sprinkle of salt, apple sauce and/or vegan sour cream.