Wash, peel and shred all the veggies. Place in a medium mixing bowl and squeeze the water out of the potatoes.

Thinly slice the green onion into rings and add to the veggies, reserving 2-3 tablespoons for garnish.

Add the dry ingredients, mixing well.

Heat a griddle, cast iron pan, or nonstick pan over medium-low heat and preheat the oven to 250 degrees Fahrenheit.

Add enough oil to the pan to shallow fry — the dept of the oil should be just under ¼ inch.

Test the oil with a shred of potato to ensure it’s hot enough to fry.

Fry 2 tablespoon sized portions of the latke mixture, keeping space between each latke.

Flip onto the other side after about 3 minutes – be careful not to splash yourself with hot oil.

Once golden brown on both sizes, place in the preheated oven on a sheet pan lined with a resting rack to keep warm while the remaining latkes are frying.

Puree the strawberries and applesauce together in a blender or food processor.

Heat the sauce to a simmer and keep warm until ready to serve.

Place the latkes on individual plates or a large platter. Garnish with the reserved sliced green onion, strawberry applesauce and vegan sour cream as desired.