Shred the potatoes and onions in your food processor using the medium shredding tool or using a box grater's large opening.
Transfer to a clean kitchen towel, and wrap up the shredded veggies. Pat and wring them out over a bowl until they're really dry. Discard any liquid that comes out of the towel.
Transfer to a large bowl with the remaining ingredients, mixing well.
Form the mixture into 8 equal-sized patties. Shape the patties into circles, pressing them down flat onto the baking sheet. Spray generously with oil.
Bake for 20 minutes, then flip the latkes over. Spray again with oil, and bake for 8-12 more minutes, until they're golden brown. Serve with unsweetened applesauce and vegan sour cream.
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Notes
The spray oil is optional, but your latkes won't brown as well if you do choose to omit the oil. They'll still be delicious! Just not as brown and crispy.Store leftover latkes in an airtight container in the fridge. They will keep for around 5 days. Reheat leftovers in the oven or toaster oven at 350° F for around 10 minutes.You can multiply this recipe! If you're doubling, dry the potato-onion mixture in two batches, using a dry towel for each one. If you're tripling, do it in 3 batches, and so on.