Latkes are one of the best parts of Chanukah, and when the first day falls on Christmas Eve and you can have these potato treats along with turkey and desserts in a most secular-Jewish, non-denominational way as happened this year, that's even better. The only problem is that the oil can be quite heavy and stinks up the house for days. This batch is not only gluten free and vegan, but is oven baked and even more flavourful...
About 10 large yukon gold potatoes (15+ small ones)
1 tablespoons cornstarch or potato flour