Crispy, crunchy vegetable pancakes are summertime fried into pure comfort food. The fresh sweetness of the shredded vegetables is complemented by the electric zing of a creamy lemon-garlic sauce. Together, the latkes and white bean sauce make a complete and satisfying light meal or snack.
This recipe has been several years in the making. The first batch of vegan latkes I attempted were an unmitigated disaster. Weighed down by too much matzoh meal, they were too chewy, not very crispy, and a most unappealing shade of grey to boot. After slaving away on the recipe, shredding the potatoes by hand on a grater–these were my pre-food-processor days–it was a major disappointment. I swore I would never attempt another latke again, and we resigned ourselves to clearly inferior packaged latke mixes around Hannukah.