Latkes are a huge deal in the Jewish community during the festival of lights also known as "Chanukah". We celebrate this holiday in memory of the miracles god provided to his people. Olive oil is a great traditional way to celebrate since it is one of the staples of the reason that Chanukah is celebrated! For that I give you my fast, easy and VEGAN traditional Potato Latke recipe:

Ingredients

• 5 large potatoes shredded
• 1 tspn of kosher salt
• 1 medium onion (or onion powder)
• 1/4 cup flour (you can replace with rice flour or another if you want Gluten Free)
• 1 cup olive oil (for frying)

I recommend using a cast iron skillet but any skillet should be fine.

Directions

1. Shred potatoes into a bowl and cover with towel for 15 minutes. This will remove much of the excess moisture and is a lot easier than using a cheese cloth as many recipes indicate to do. Also since this recipe is vegan and has NO EGG for the binder the gluten from the flour is our binder and the moisture absorbed actually fills that for us. So less work, vegan friendly, and super tasty =D! To me that is a win win! WAIT 15 minutes before cooking them so the gluten in the flour can do it's job with the moisture! You will want to tip the bowl to one side and either spoon off the top or drain off the excess after. (See pics below)
2. If using an onion shred that into the potatoes, if using onion powder add to taste. If you are like me you can add more until you feel it is right. Experiment a little and see what you find to be just right.
3. Add the flour and salt now, do not add too much you can always add more flour if needed and salt at the table! Mix either with a fork or by hand.
4. add oil to cover generously the entire bottom of your skillet, you will need to add more as you continue cooking. Do not let the oil run out while frying or you will burn the latkes!
5. Using a large spoon, spoon into the skillet the potato mixture then press down to flatten to about 1/4". The thinner you press them the crunchier they will be. If you desire a more fluffy latke do not over press, if you like them crunchy and more like chips press more. This is where you need to just try and see what your preference is.
6. Once golden brown on the bottom flip and fry other side to golden brown. Then remove and place on wire rack covered in paper towel to absorb excess oil.
7. If making a large amount you can place them on a baking sheet and place in oven at 300F to keep them warm. Do not over cook in the oven. Be sure to check on them as you are cooking the new ones and ensure they are not getting dried out or over done. You can always lower the temp to 200F if you are worried. I like to bake them a little after frying to seal in the flavor and cook off a little excess oil and get them a little crunchier. If you desire them softer you may wish to skip the oven all together or place the oven at 125F just to keep them warm.
8. Serve with apple sauce and enjoy =D

Pics in order of the directions