As the holidays approach, it?s becoming more and more clear that Hanukkah will probably look quite a bit different this year. While I?m not Jewish, I enjoy learning about other religions and cultures through travel and food. Since travel isn?t possible this year, I?ve made more of an effort to explore and understand where traditional dishes come from through cooking.

Prior to making this recipe for vegan potato latkes, my latke knowledge was limited. I knew that latkes were made from potatoes and that they are traditionally enjoyed during Hanukkah. As with all recipes with a rich history, especially those rooted in religion, there was so much more to dig into.

The Hebrew word for latkes is levivot, which is what latkes are called in Israel. Each family has its own latke recipe that is passed from generation to generation, but nearly every iteration is made with the same ingredients: potato, onion, egg, and matzo meal or breadcrumbs.
Like other traditional foods enjoyed around Hanukkah, latkes are fried in oil. Latkes are fried in oil to pay homage to the miracle of Hanukkah, when a small portion of oil kept the menorah in the Jewish temple lit for eight days instead of one (you can read more about this here.) You?ll want to choose an oil with a high smoke point, such as canola oil, vegetable oil, or grapeseed oil, otherwise your latkes will burn.

For the crispiest latkes, choose a potato that is on the dry, mealy side. I found russet potatoes to be per...