Category Archives: Cooking

Traditional & Vegan Herbed Potato Latkes

This Hanukkah I locked in my favorite latke recipe, cooking it over and over and taking notes. I’m resharing it here, if nothing else so I can easily find it next December.

I was lucky to celebrate with my brother, who is vegan. We cooked together and over several nights made eight batches of latkes, half traditional and half vegan. We nailed the vegan version: side-by-side, they were nearly indistinguishable.

They were excellent. Pureeing some, but not all, of the potatoes yields a latke with distinguishable strands that is also firmly bound. And they are herbed, which gives them flavors beyond oil and salt. There was no point at which I suddenly felt ugh, that’s enough.

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