I have often made vegan latkes. Potatoes are so starchy they stay together, and the binder (flour or matzoh meal) helps with that too. They have always turned out well without an "egg substitute" and been delicious. Vegan sour cream is one of the better "non-dairy-dairy" products and I have used that also. If you are not a vegan, but serving your latkes with a meat meal, the vegan sour cream could be an option. Happy Hanukkah to all.

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