But this year I tried something new: quick oats. My initial skepticism eased when I saw the batter and was all but wiped away when I tasted the final results. The greasy creations were well-liked, comments ranged from that they tasted the exact same as regular latkes to that the vegan ones were actually better; some noted a "wholer, healthier taste." I would say that if there's any difference, and there really isn't much, the quick-oat ones are slightly denser.
I look forward to the day when vegan latke recipes are printed on the box of Quaker Oats. Until then, I'll share the recipe I used, slightly modified from Nava Atlas's original. The recipe calls for grating all the potatoes, but if you have a food processor you can puree them instead. For an ideal balance though, you might try grating half and pureeing the rest.
Latkes (makes about 3 dozen)
2/3 cup quick oats
6 large potatoes, peeled & finely grated
1 medium onion, finely chopped
1/2 cup flour (or mazo meal, or bread crumbs)
salt & pepper to taste
In a heatproof bowl, combine the oats with 1 1/3 cup boiling water. Stir and set aside. In a separate bowl, combine the grated potato, onion, and flour. Stir in the oats (which by now should be a thick, gooey oatmeal) and add desired salt and pepper.
Heat just enough oil to coat the bottom of a large, nonstick skillet or griddle. Drop enough batter to form 3 inch pancakes. Fry on both sides over medium heat until golden brown and crisp. Drain on paper towel.
Serve with applesauce