Vegan Sweet Potato Latkes

This season is the first time I tried vegan latkes since adopting a vegan diet in 2006.  I have just heard too many failed recipes with the egg substitutes in latkes, and have learned myself that substituting egg on a stovetop dish mostly results in a flop.  You can manipulate the binding and rising really well in the oven, but that immediate bond is needed for the stovetop.  I looked at 2 different recipes to see how they were coming up with this bond and mixed what worked well for me, and realized the flour used helps a great deal in the bonding.  In mine, I used oat flour -- I think of mushy and sticky oatmeal -- because it is what I had in the house.  However, I am sure that brown rice flour would work equally well.  I would be leery on all-purpose or any other flour from a non-sticky grain, unless you want to use the recipe with eggs instead.  Here is what I came up with:

• 3 small to medium sweet potatoes
• 1 lengthy carrot
• 3 bundles green onions
• 1/2 cup oat flour (or brown rice)
• 2 flax egg substitute (2 tbsps flax, 1 tsp baking soda, 6 tbsps water)
• Grated ginger to taste
• Salt and pepper to taste

Mix the flax egg substitute first, then set aside.  Shred sweet potatoes and carrots.  Remove water by taking handfuls of shreds with a good hand squeezing before tossing into a mixing bowl.  Chop green onions and add into mixing bowl.  Add flour and egg substitute.  Grate ginger to taste.  If you want these ingredients to stick together you have be willing to get your hands dirty.  I don't even own a mixer -- I always mix by hand, but this recipe especially needs the flour to imprint into the shreds.  A simple mechanical mixing will not do.  You will have to do a hand tossing and squeezing to ensure the flour and egg has bonded tightly to the potato and carrot shreds.  

Heat vegetable oil in a skillet over medium to medium-high heat.  I used coconut oil instead, which really complimented the flavors.  Potatoes need time to cook, hence a typical fry (quick high heat) won't be sufficient.  I turn it on medium to cook the potatoes properly, and at the final minutes put the heat higher for the crispiness of a fried food.  Cook until browned on each side.  Dash salt and pepper to taste in serving.  These latkes are very flavorful and can be eaten without a topping.  Happy Chanukah!