Vegan Latkes
Posted: 11/29/24
Updated: 01/14/25
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A dairy-free, egg-free version of a Hanukkah staple, these vegan latkes are wonderfully crisp and savory, and they’re made with just a few simple ingredients.
What We Love About This Recipe
- Latkes, whether the traditional or vegan variety, are crisp, savory, pan-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! Fully-cooked vegan 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 workout in for the day!
Chef’s Tips
- Draining the water from the 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.
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Vegan Latkes
This simple recipe for dairy-free, vegan latkes ensures everyone in your group can enjoy these crispy, savory traditional Hanukkah staples.
servings
Ingredients
For the Vegan Latkes
- 1 pound russet potatoes approximately 2 medium potatoes
- 1 large white onion approximately 6 ounces; peeled, quartered
- ½ cup unbleached all-purpose flour
- 3 tablespoons non-dairy milk of choice unsweetened, unflavored
- 1 ½ tablespoons cornstarch
- 1 teaspoon kosher salt
- 2 teaspoons fresh baking powder
- 1 teaspoon freshly cracked black pepper more or less to taste
To Fry the Vegan Latkes
- avocado oil or other neutral-flavored oil
Serving Suggestions (All Optional)
- vegan sour cream or plain vegan yogurt
- chopped fresh dill
- applesauce
Equipment
- running water
- vegetable scrub brush or clean dish towel
- Food processor fitted with grating disc
- clean dish towel or paper towels
- medium mixing bowl
- Silicone spatula
- Large skillet
- Paper towels
- large plate or baking sheet
- Wire cooling rack
- Cookie scoop with release handle size #10 or #16, or use ⅓ measuring cup
- Spatula
Instructions
To Prep the Potatoes
- Wash 1 pound russet potatoes under running water, removing any surface dirt with vegetable brush or dish towel, then pat potatoes dry.
- Peel potatoes completely. Place peeled potatoes on cutting board and use sharp knife to carefully cut potatoes in half lengthwise. Lay each potato half on cutting board cut-side down and carefully halve potatoes lengthwise again, creating 4 long wedges from each potato.
- Fit food processor with grating disc (also known as shredding disc) then secure lid on food processor. Feed each potato wedge and all quarters of 1 large white onion into food processor bowl through grating disc.
- When potatoes and onion quarters are grated completely, transfer mixture from food processor bowl to clean dish towel or paper towels. Wrap or roll mixture tightly in towel(s) and wring out as much excess liquid as possible.
To Make the Latkes
- Transfer grated potatoes and onions to medium mixing bowl. Add ½ cup unbleached all-purpose flour, 3 tablespoons non-dairy milk of choice, 1 ½ tablespoons cornstarch, 1 teaspoon kosher salt, 2 teaspoons fresh baking powder, and 1 teaspoon freshly cracked black pepper. Stir ingredients together until fully incorporated.
To Fry the Latkes
- Place large skillet on stovetop over medium heat. When pan is warm, add enough avocado oil to thinly cover bottom of skillet. Continue warming pan over medium heat until oil is hot and shimmery.
- While oil comes to temperature, layer paper towels on large plate or baking sheet. Place wire cooling rack over paper towels. Set aside.
- When oil is hot, use cookie scoop to drop 1 to 3 separate scoops of potato mixture directly into oil, leaving generous space between each scoop. With spatula, immediately flatten scoops into approximately-¼-inch-thick patties.
- Fry potato patties until underside of each patty is golden brown, then flip patties over. Fry other side of patties until golden brown.
- When patties are completely fried and golden on both sides, remove patties from skillet and transfer to wire cooling rack over paper towels. Set patties aside to cool.
- Repeat process until entire potato mixture has been formed into patties and fried.
To Serve the Latkes
- When all potato patties have been fried and cooled, divide latkes between serving plates. If desired, top each latke with dollop of vegan sour cream and chopped fresh dill. Serve with applesauce (optional).
Notes
- Wire Cooling Rack: For really crispy latkes, cool them on top of a wire cooling rack so any excess oil drips off of and away from the potato patties. You can let them cool on the paper towels directly, but they’ll be sitting in the excess oil, which can make them soggy on one side.
Nutrition Information
Serving: 1 serving | Calories: 177kcal | Protein: 5g | Fat: 0.4g | Saturated Fat: 0.1g | Total Carbs: 40g | Fiber: 3g | Sugar: 2g | Net Carbs: 37g | Vitamin C: 9mg | Sodium: 816mg | Potassium: 553mg | Calcium: 160mg | Iron: 2mg
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.
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