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These vegan potato latkes are super golden and crispy on the outside, with crispy, lacy edges and a tender middle. So easy to make with top tips for the BEST results!
Table of contents
What Are Latkes (AKA Potato Pancakes)?
There’s practically no bad way to prepare potatoes – baked, vegan mashed potatoes, roasted roasted potatoes, etc. When it comes to potato patties/fritters, there are several popular options, including hash browns, rosti, potato pancakes, and latkes.
While hash browns and rosti’s are usually made primarily of potato, latkes are a type of Jewish potato pancake/fritter traditionally made with grated potatoes, onion, egg, and matzo meal (or flour) and served at Hanukkah. However, we swear they’re delicious any time of the year (and with multiple flavor variations)!
By adding starch/ flour and egg, latkes have a super crispy exterior, just like hash browns, but a thicker, creamier, more tender middle. Now, this vegan latkes recipe replaces chicken eggs with a flax egg for results that are just as crispy and delicious, with 0 animal products.
Better yet, keep reading for our top tips for the best latkes and how to prepare them ahead/store them for later. Looking for more traditional Hanukkah foods turned vegan? Check out our recipes for vegan matzo ball soup, pressure cooker tzimmes, or sweet potato latkes. You might also appreciate this post of 22 must-try vegan Passover recipes.
The Ingredients and Substitutions
This easy potato latkes recipe relies on 7 simple, inexpensive pantry ingredients.
- Flax egg: A combination of ground flaxseed (or chia seed) and water makes a vegan egg alternative, perfect for binding egg-free latkes.
- Potatoes: Russet potatoes are the best for making super crispy, fluffy vegan latkes, with Yukon Golds as a runner-up. Other high-starch potatoes will work well, too.
- Onion: We prefer yellow onion, though white works in a pinch. For a milder flavor, leek or scallions would work, too.
- Potato starch: Combining starch and flour helps make crispier homemade potato latkes. Cornstarch or tapioca starch may work as a sub.
Use the natural starch from the potatoes by straining the liquid from the potato-onion mixture and leaving it to settle for 1-2 minutes. Then, gently drain the liquid from the top and incorporate the gluey starch at the bottom back into the latke mixture.
- Flour: We used all-purpose flour. Though rice flour should work too, it is naturally gluten-free, and may even help to make even lighter, crispier vegan potato latkes. Chickpea flour or almond flour could also work, but will affect the flavor.
It’s also possible to use matzo meal or panko breadcrumbs, but leave the batter to sit for 10 minutes before shaping. The texture will differ, too, so feel free to experiment.
- Baking powder: This is technically optional but helps to make super crispy vegan latkes with a lighter, fluffier interior.
- Salt: Use kosher salt rather than table salt. You can also optionally add pepper.
- Oil: Use a neutral high-heat cooking oil, like canola oil, soybean oil, or vegetable oil.
What Could I Add to Vegan Latkes?
- Sweet potato latkes: Check out our recipe for sweet potato latkes.
- Apples: Add 1-2 grated, unpeeled apples (like Gala apples), optionally with some cinnamon and/or nutmeg.
- Zucchini/carrots: Replace up to 50% of the potato with zucchini and/or carrots.
- Fresh herbs: E.g., parsley, chives, dill, etc.
- Seasonings: E.g., smoked paprika, cayenne, garlic powder, cumin, etc.
- Vegan cheese: Add some nutritional yeast for mild ‘cheesy’ flavor or shredded vegan meltable cheese like vegan cheddar or parmesan for ‘cheesy’ potato latkes.
How to Make Vegan Potato Latkes
Keep scrolling to the recipe card for the complete list of ingredients and instructions.
- First, combine the flax meal and water, mix well, and set aside for 5 minutes.
- Meanwhile, peel and grate the russet potatoes using a box grater or get it done in seconds with a food processor shredding disk. Repeat with the onion.
- Then, transfer the potato onion mixture to a nut milk bag, thin dish towel, or a cheesecloth bundle and twist the top, squeezing out all excess liquid.
- Transfer the potato and onion to a large bowl, add the remaining ingredients (except oil), and stir well to thoroughly combine.
- Next, heat a large skillet over medium heat with enough oil to cover the bottom of the pan. Meanwhile, divide the latke mixture into ¼ cup portions, shaping them into patties in your hands and pressing them to flatten.
- Place a single layer of latkes into the pan with a slotted spatula, being careful not to overcrowd them.
- Cook them for 3-4 minutes per side or until golden brown and crispy.
If they’re not cooking quickly enough/ become soggy, or burn in under 3 minutes, then adjust the heat accordingly. You may want to make a single test one first – this will also help you test the seasoning before cooking the entire batch.
- Transfer the cooked vegan latkes to a paper towel-lined plate/ wire rack to drain any excess oil, covering them with a kitchen towel to keep warm while you repeat step 6 until you’ve cooked all remaining latkes.
- When they’re all ready, serve them immediately, alone or with your choice of topping/s, and enjoy!
FAQs
Not necessarily – It mostly comes down to personal preference, as the peel will add slightly more texture and flavor. If you don’t peel them, thoroughly wash/scrub the potatoes.
Sliced/shredded potatoes will oxidize when left open to the air. Therefore, if you want to shred potatoes ahead of time, store them submerged in water in an airtight container in the refrigerator for up to 2 days.
We love popping them in the oven at 350F/176C (400F/200C from frozen) until warmed through – about 10-15 minutes. Broil at the end for extra crispiness.
You could also pan-fry them again (without oil).
Top Tips for the Best Vegan Latkes
- To save time: Use a food processor to shred the potatoes and onions in SECONDS.
- To adjust the texture: We love using medium-sized shreds, but finely grate the potato/onion instead, for a smoother, slightly denser texture.
- Squeeze out ALL the liquid: If the potato onion mixture contains excess liquid, it won’t crisp up or brown properly.
- Make even-sized latkes: By ensuring the size and thickness are the same, the latkes will cook evenly. Make them smaller or larger, based on whether you’re serving them as an appetizer, side, or main.
- Adjust the thickness: Make them slightly thinner or thicker depending on how crispy vs creamy (in the middle) you prefer. Don’t make them too thick, though.
- Preheat the pan: If it’s not hot enough when adding the latkes, they’ll soak up extra oil and become greasy and soggy.
- To keep them warm: Transfer newly cooked batches to the oven at 200F/93C until they’re ready to serve (no longer than 1 hour).
Serving Suggestions
Here are just a few of our favorite toppings for latkes.
- Applesauce (or berry/pear/ plum sauce or compote)
- Cranberry sauce/chutney
- Hot sauce/ sriracha
- Vegan sour cream or vegan greek yogurt
- Herby vegan cream cheese
- Avocado or guacamole
- Fresh herbs – like a sprinkle of parsley, chives, or scallions
- Vegan smoked salmon/ caviar
- Drizzle with maple syrup
- Dipping sauce – like vegan tzatziki, tahini sauce, etc.
You can also serve the potato latkes with a small side salad and/or grilled, steamed, or roasted veggies.
Storage Instructions
Potato latkes are best fresh from the pan. However, there are several ways to store leftovers if needed. First, leave them to cool completely, then transfer them to an airtight container to store in the fridge for 2-3 days.
You can also freeze the vegan potato latkes by spreading them across a tray to flash freeze until solid, then transferring them to a Ziplock/Stasher for up to 3 months. Allow them to thaw in the fridge overnight before reheating.
More Vegan Potato Recipes
- Vegan potato pancakes
- Creamy vegan scalloped potatoes
- Vegan potato frittata
- Crispy roasted purple potatoes
- Healthy roasted potato salad
- Baked garlic potato wedges
Photos by Alfonso Revilla
Vegan Potato Latkes
Ingredients
- 2 tablespoons of flax meal
- 3 tablespoons of water
- 1 pound of russet potatoes, peeled and grated
- 1 small yellow onion, grated
- ¼ cup of potato starch
- ¼ cup of flour
- 1 teaspoon of baking powder
- ½ teaspoon of salt
- High heat oil for frying
Instructions
- In a small bowl, mix the flax meal and water. Mix well and set aside for 5 minutes.
- Put the potatoes and onions in a cheesecloth, nut milk bag, or a thin dish towel, and squeeze out the liquid until no more liquid comes out when squeezing.
- In a large bowl, add “dry” potato onion mixture, flax mixture, potato starch, baking powder, and salt. Mix well until all the ingredients are fully incorporated.
- Heat a large skillet over medium-high heat, when hot, add about 2 tablespoons of oil.
- To form the latkes, use a ¼ measuring cup to scoop the batter into your hand. Press the batter to make a flat patty (make sure it’s flat so it’s not dense). Carefully place the latkes into the pan. To not overcrowd the pan, work in batches to make it easier to flip the latkes.
- Cook each side for 3 to 4 minutes until they are lightly browning. (Reduce the heat if they are burning under 3 minutes).
- Transfer the latkes to a plate lined with a paper towel to absorb any excess oil and cover to keep warm if working in batches.
- When ready, serve immediately. (If they get cold, reheat them in the oven.)
Notes
- To save time: Use a food processor to shred the potatoes and onions in SECONDS.
- To adjust the texture: We love using medium-sized shreds, but finely grate the potato/onion instead, for a smoother, slightly denser texture.
- Squeeze out ALL the liquid: If the potato onion mixture contains excess liquid, it won’t crisp up or brown properly.
- Make even-sized latkes: By ensuring the size and thickness are the same, the latkes will cook evenly. Make them smaller or larger, based on whether you’re serving them as an appetizer, side, or main.
Nutrition
Disclaimer: Although plantbasedonabudget.com attempts to provide accurate nutritional information, kindly note that these are only estimates. Nutritional information may be affected based on the product type, the brand that was purchased, and in other unforeseeable ways. Plantbasedonabudget.com will not be held liable for any loss or damage resulting for your reliance on nutritional information. If you need to follow a specific caloric regimen, please consult your doctor first.
These vegan potato latkes are so easy and fun to make. We loved them!
So glad you enjoyed them! They’re so good!
These have traditionally been so hard to make vegan, but these are great and taste delicious! Happy Hanukkah!
Right?! Love a good veganized recipe!
So crisp and delicious!