Our simple recipe for vegan latkes ensures everyone in your group can enjoy these crispy, savory traditional Hanukkah staples.
What Makes This Recipe So Good
- Latkes are crisp and savory fried potato pancakes, so really, what could possibly be bad about them? If you like potatoes in any form, odds are you’ll love these.
- Meal preppers rejoice! Cooked latkes can be stored in the refrigerator for up to two days, and in the freezer for up to two weeks. Store them in an airtight container or wrapped well in plastic wrap.
- They’re super easy to make! The most difficult part of this recipe is squeezing all of the moisture out of the grated potatoes – but you’ll get your arm day workout in!
Potatoes – Russet potatoes will give these latkes their classic look and texture, but you can make latkes with any type of potato – even sweet potatoes!
Oil – Latkes are fried in oil as an homage to the oil that kept the menorah in the Temple lit for eight days. During Hanukkah, observers celebrate the 8-day long Festival of Lights by eating various oil-fried foods.
How to Make Them
Start by grating your potatoes and squeezing all of the moisture out of them with a paper towel. This is the step that takes the longest, but it’s worth it! Once your potatoes are as dry as possible, mix everything together and shape the mixture into patties. Pan fry the latkes in olive oil and let cool on a paper towel covered plate or cooling rack to soak up some of the remaining oil.
- Draining the water from your grated potatoes will take a little work, but trust me, it’s worth. For the crispest vegan latkes possible, you want all of the water out of the potatoes. If your latkes come out soggy, your mixture was too wet!
- Make sure your oil is hot before putting your latkes in the pan. If the oil is too cool, your potatoes will just soak it up. Test your oil by adding a drop or two of water to the pan. If it bubbles, you’re all set!
- Serve your vegan latkes with vegan sour cream and chives (as pictured) to compliment the flavor of the potato, or with the traditional side of applesauce to contrast the weight of the oil and the saltiness of the potato.
- Reheat leftover latkes on a sheet pan in a 350° oven for maximum crispness.
More Vegan Recipes
- Vegan Red Velvet Cupcakes
- Vegan Chili
- Chickpea Salad Sandwich
- Best Vegan Queso (Ever)
- Vegan Potato Soup
- Vegan Mushroom Gravy
- 2 cups potatoes grated, drained, and packed
- ½ cup unbleached all purpose flour
- 3 tablespoons green onion sliced
- 3 tablespoons non-dairy milk unflavored or unsweetened
- 1 ½ tablespoons cornstarch
- 1 teaspoon salt
- 2 teaspoons baking powder
- 1 teaspoon freshly cracked black pepper
- 2 tablespoons freshly chopped dill
- 2 tablespoons olive oil for frying
- Grate potatoes. Using a paper towel, squeeze out as much moisture as possible.
- Combine 2 packed cups potato and all ingredients, except oil. Mix well.
- Preheat oil in frying pan over medium heat. Spoon 1/3 cup of potato mixture into pan. Use spatula to flatten patty to 1/4" thick, approximately. Fry until golden brown, then flip and fry other side.
- Cool fried latkes on a paper towel covered plate or cooling rack before serving.
Number of total servings shown is approximate. Actual number of servings will depend on your preferred portion sizes.
Nutritional values shown are general guidelines and reflect information for 1 serving using the ingredients listed, not including any optional ingredients. Actual macros may vary slightly depending on specific brands and types of ingredients used.
To determine the weight of one serving, prepare the recipe as instructed. Weigh the finished recipe, then divide the weight of the finished recipe (not including the weight of the container the food is in) by the desired number of servings. Result will be the weight of one serving.