Place the grated potato and red onion on a clean, dry tea towel and squeeze out as much liquid as possible.
Add the drained potato and onion to a bowl and stir in the flour, smoked paprika and sea salt. Mix together until the grated potato is coated in the dry ingredients.
Heat the sunflower oil in a frying pan over a medium heat. Meanwhile, shape the potato mix into small, flat patties. Test that the oil is hot enough by adding in a couple of strands of grated potato – they should gently sizzle.
Carefully add the latkes to the pan and cook for 4–5 minutes on each side until golden. Do this in two batches if you need to, to avoid the latkes sticking together in the pan.
To make the deli pickle mayo, stir together the vegan mayonnaise, dill, chopped gherkin and capers.
Carefully remove the latkes from the pan and drain on kitchen paper. Spoon the deli pickle mayo over each of the latkes and serve hot.
