Q. I want to make latkes for Hanukkah, but I want a vegan version. So, what do I use for a binder instead of egg? — Jane
A. An easy vegan egg replacement can be made by mixing 1 tablespoon ground flaxseed with 3 tablespoons water in a food processor until thick and creamy, according to Mahuram’s Eggless Cooking. This will keep up to 1 week in the refrigerator in an airtight container.
Give it a try in this recipe from Bohanan’s. And Happy Hanukkah.
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