or food processor; then, excess moisture is squeezed out. The grated potatoes are then mixed with eggs and flour or matzo meal; a vegan version uses chickpea flour and potato starch instead of eggs. The latkes are fried in batches in an oiled pan. The thickness is a matter of personal preference. Puréed potato version The dough for puréed potato latkes is puréed in a food processor. This form of latke is easier to shape and has a "pudding-like consistency." Other variations Before the potato, latkes were and in some places still are, made from a variety of other vegetables, cheeses, legumes, or starches. Modern recipes often call for the addition of onions and carrots. Other versions include zucchini, sweet onion, gruyere (for french onion flavor), and sweet potatoes. Sephardi Jews make latkes with zucchini and garlic (mücver), omitting dairy-based toppings (yogurt) when served as a side for roasts or meat. See also Ijjeh, egg dish sometimes cooked like latkes References Ashkenazi Jewish cuisine Hanukkah foods Potato pancakes Yiddish words and phrases