Make this: Latkes with chili 'cream'

Crispy and hearty, latke potato pancakes are delicious. And in Kenden Alfond's 'The Jewish Food Hero Cookbook' they're made even better with the addition of a vegan chilli 'sour cream.'

Latke recipe served with vegan chili cream

Makes 20

Preparation time 15 minutes

Cooking time 40 minutes

Jewish cooking isn't exactly renowned for being light. Instead, it's known for being hearty, wholesome and, above all, delicious. These are the characteristics that cookbook author Kenden Alfond wanted to keep when she set out on her mission to pioneer plant-based Jewish cooking, and take the traditional dishes on a journey towards becoming lighter and healthier.

Alfond knows what she's talking about. She's a psychotherapist and 99 per cent vegan, with certificates in plant-based nutrition and a master's in counselling. She's lived and worked around the world, including stints for NGOs in India, Afghanistan and beyond — and she's left no stone unturned when it comes to exploring food culture across the globe.

Los Cardos Doña Paula Malbec 2019


Los Cardos Doña Paula Malbec 2019

The crispy char on these latkes has met its match. Aromas of plum and cherry, flavours of red berry and pepper, with a velvety finish.

LCBO #11942;

Alfond has also seen first hand the importance of having a strong, nourishing food culture — one that looks out for both people and the planet. This ethos inspired her to set up her website ( and write The Jewish Food Hero Cookbook, both of which are designed to get us eating in a way that's more sustainable for both us and the environment.

The other important thing about Jewish cooking is that it's designed to be shared, which means it's perfect for groups and gatherings — and the festive time of year, when we (hopefully) can come together to celebrate. There's never been a more important time for family and community than now, and these recipes are designed to give all the goodness without the grease.

Here, we have Alfond's recipe for crispy, golden latkes served with a vegan chili 'cream'. Enjoy them during Chanukah, or at any time of year. 

The Jewish Food Hero Coookbook, $16.59,

To learn more and for more plant-based Jewish recipes, visit



  • 14 cups peeled, shredded white potatoes (from about 8 medium potatoes)
  • 2 cups cooked yam purée (from 1 medium yam, peeled and steamed)
  • ¼ cup low-fat, non-dairy milk
  • 1 ⅓ cups all-purpose flour (or gluten-free all-purpose flour)
  • 3 tsp sea salt
  • 1 tsp baking powder

Chili 'sour cream'

  • 3 cups soft silken tofu
  • 3 Tbsp fresh lemon juice
  • 3 Tbsp sugar
  • 2 tsp salt
  • 1–2 chopped fresh cayenne peppers, to taste


  1. Preheat the oven to 350 F.
  2. Assemble the latke mixture: Place all the prepped ingredients in a large mixing bowl and stir to combine.
  3. Line a baking sheet with parchment paper and lightly spray with the cooking spray.
  4. Place ½ cup of the latke mixture on the baking sheet.
  5. Flatten the latke with your hands and form it into an even circle.
  6. Repeat until you have enough latkes to fill the baking sheet.
  7. Lightly mist the formed latkes with the cooking oil spray.
  8. Bake for 25 minutes.
  9. Very carefully, flip the latkes and mist again with the cooking oil spray.
  10. Bake for another 15 minutes.
  11. Repeat with the remaining latke mixture until you use all of it.
  12. To serve and store: Keep the cooked latkes warm in the oven until ready.
  13. To make the sour cream: In a blender or food processor, purée all the ingredients until smooth.
  14. Garnish and serve: top with a sprinkling of cayenne pepper and chopped peppers.
  15. Serve on a large platter alongside cinnamon applesauce and chili 'sour cream'.

If you have leftovers, place them covered in the refrigerator — they also taste delicious cold