Step 1

Peel and grate the purple potatoes, russet potato, beets, and yellow onion. Use the large holes of a box grater or a food processor for ease.

Step 2

Transfer the grated vegetables to a clean kitchen towel or cheesecloth, and wring out as much liquid as possible. This step is crucial for crispy latkes.

Step 3

In a small bowl, combine the starch and warm water, stirring until fully dissolved.

Step 4

In another small bowl, mix 3 tablespoons of ground flaxseed with 7 tablespoons of water. Let sit for 5–10 minutes until it thickens and reaches an egg-like consistency.

Step 5

In a large mixing bowl, combine the grated vegetables, starch mixture, flax egg, flour, and salt. Mix well until all ingredients are evenly incorporated.

Step 6

Pour the oil into a large skillet to a depth of about 1/4 inch. Heat over medium-high heat until the oil is shimmering. Test by dropping a small bit of batter into the oil—it should sizzle immediately.

Step 7

Using a spoon or your hands, scoop about 2 tablespoons of the batter and flatten it into a patty shape. Carefully place it in the hot oil. Repeat, frying several latkes at a time, but avoid overcrowding the skillet.

Step 8

Fry each latke for 3–4 minutes per side or until crisp. Adjust the heat as needed to prevent burning.

Step 9

Transfer the fried latkes to a plate lined with paper towels to drain excess oil.

Step 10

Garnish with fresh dill for a pop of flavor and color. Enjoy!