Here’s my tried-and-true vegan latkes recipe (our mainstay at Hanukkah for many years now) in which the grated potato is held together with oatmeal in place of the customary eggs. For a gluten-free version, quinoa flakes work splendidly. A bit of grated carrot for extra color and flavor.

Makes: about 3 dozen

• 3/4 cup quick-cooking oats or quinoa flakes (see note)
• 6 medium-large potatoes, preferably russet, peeled and finely grated
• 1 medium carrot, grated
• 1 medium onion, finely grated
• 1/2 cup matzo meal (or 1/2 cup additional quinoa flakes)
• Salt and freshly ground pepper to taste
• Safflower or other light vegetable oil for frying
• Applesauce
• Vegan sour cream (homemade or purchased), optional

In a heatproof bowl, combine the oats or quinoa flakes with 1 1/2 cups boiling water. Stir and set aside while preparing the other ingredients.

Combine the grated potato, carrot, and onion, and matzo meal in a mixing bowl. Stir in the oatmeal, then season with salt and pepper.

Heat just enough oil to coat the bottom of a large, nonstick skillet or griddle. Drop enough potato batter to form 2 1/2- to 3-inch pancakes. Fry on both sides over medium-high heat until golden brown and crisp.

Drain briefly on paper towels and place in a covered container to keep warm until serving. Serve warm with applesauce and the optional sour cream.

Notes:
Since the definition of “medium-large” potatoes can vary, if you find that the cooked oatmeal mixture isn’t enough to give the grated potatoes a nice even coating (or if the latkes don’t stick together), cook a little more oatmeal or quinoa flakes, starting with 1/4 cup additional grain and 1/2 cup additional boiling water.

And of course, use the quinoa flakes as the gluten-free option, both in place of the oatmeal and the matzo meal.

• Here are more of VegKitchen’s recipes for Hannukah ^[1].
• Find more ways to make Special Occasions and Entertaining ^[2] easier and healthier.