Chip & Dip Vegan Latke Recipe

Chip & Dip Vegan Latke Recipe

Potato pancakes or latkes are a traditional Hannukah food fried in oil and topped with sour cream or applesauce. Try this “chip and dip” vegan latke recipe for a fun twist on the traditional Jewish holiday favorite, featuring this decadent caramelized onion dip.

The holidays are a time to indulge and this dip does just that. The crispy fried tastiness of the latke makes it’s a natural chip for the onion dip, creating a fun, new way to eat your latkes this year. Of course, if you want to eat them traditionally, they’ll taste equally as well with a dollop of the dip on top instead!

Chip & Dip Vegan Latkes
A fun spin on traditional Hanukkah latkes—made vegan!
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For the potato latkes
  1. 1 ½ pounds russet potatoes (2 medium to large potatoes)
  2. 1 medium yellow onion
  3. ½-¾ cup flour
  4. 2 teaspoons salt
  5. 1/4 teaspoon freshly ground black pepper
  6. Canola oil, for frying
For the caramelized onion dip
  1. 2 large yellow onions
  2. 3 tablespoons vegan butter, such as Earth Balance
  3. 1/4 cup canola oil
  4. 1/4 teaspoon cayenne pepper
  5. 1 teaspoon sea salt
  6. 1/2 teaspoon black pepper
  7. 4 ounces vegan cream cheese, such as Kite Hill
  8. 1/2 cup vegan sour cream, such as Tofutti
  9. 1/2 cup vegan mayonnaise, such as Vegenaise
To prepare the potato latkes
  1. Slice the potatoes and red onion into wedges to fit into a food processor feeder tube, and process with the shredder blade. Using a kitchen towel, squeeze out excess liquid from the potatoes and onions.
  2. Place the onion and potato mixture in a bowl and add ½ cup of the flour, salt, and pepper. Mix well. Add more of the flour if the batter is too wet and not sticking together.
  3. In a large skillet over medium heat, heat a thin layer of oil. Take a heaping tablespoon of batter and flatten it with your hands, patting it into a pancake, before gently placing it in the hot oil. Continue doing this for as many latkes that can fit in the pan without crowding. Fry until golden brown on both sides, turning once, about 8 minutes total.
  4. Repeat with remaining potato mixture, adding more oil as necessary. Remove cooked potato pancakes to paper towels to drain.
To prepare the caramelized onion dip
  1. Cut the onions in half, and slice them into thin half rounds.
  2. Heat the vegan butter and oil in a large saute pan on medium heat. Add the onions, cayenne, salt and pepper and saute for 10 minutes.
  3. Reduce the heat and cook for another 20 minutes or so. Stir occasionally, until the onions are brown and caramelized. Remove from heat and allow to cool.
  4. Place the cream cheese, sour cream, and mayo in a food processor. Combine until smooth.
  5. Stir in the onions and taste for seasonings.
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