Vegan Potato Latkes
Lover of vegan latkes? We don’t blame you! These scrumptious shredded potato patties are seriously addictive. Super crisp and fried to perfection, these glorious bites are traditionally gobbled up around the holidays during Hanukkah as soon as they’re out of the frying pan.
If you were ever intimidated by attempting such a recipe, fear no more! With just 5 simple ingredients and some oil, you’ll have luscious vegan latkes on your plate in less than 10 minutes. We give you permission to be selfish, in case you don’t want to share.
Latkes are traditionally served with sour cream and applesauce, but we’ve included a bunch of other delicious options in the serving suggestions below. Now, let’s get cookin’!
What are Potato Latkes?
Pronounced “laat kuhz,” this heavenly holiday food is traditionally served at Hanukkah to celebrate the reclaiming of the Temple of Jerusalem by the Jewish community from Syrian-Greek king, Antiochus.
This time-honored recipe usually includes eggs, but our vegan latke version omits this ingredient and is all the better for it! It’s amazing how some ingredients are entirely unnecessary for keeping a fantastic flavor. A tip for keeping your potatoes piping hot is to place them on a baking sheet in the oven on a low temperature (less than 200 degrees F) between batches.
Simple Ingredient Substitutions
Though this potato recipe is perfect on its own, there are a few vegan variations that you can adopt, if you wish.
- Substitute shallots for onions for a slightly garlicky flavor.
- Switch out the dairy-free sour cream for some sweet applesauce as a side.
- Swap sweet potatoes for russet potatoes if you want some extra sweetness.
- Try our spicy Sriracha Mayo as a delightful dip!
- Choose peanut oil instead of canola oil for an extra depth of flavor.
- Leave the peels on the potato for additional fiber and color.
- Gluten-free? Use an all-purpose gluten-free flour blend instead.
Leftover Potato Latkes?
Latkes are always best enjoyed fresh. But any leftover vegan latkes can be stored in a covered container in the fridge for a few days. Longer than that and the potatoes may become sadly soggy and could go bad. If you think you might not be able to eat them soon enough, just pop them in a freezer-safe bag in the freezer for up to a few months.
To reheat out of the fridge, pop them back on the frying pan or place the latkes on a parchment paper lined baking sheet in the oven for 10-15 minutes at 350 degrees. Keep an eye on them, just in case your oven runs on the hot side. If you’d rather do a quick, crispy revival, place them under the broiler for a few minutes until the tops are golden again. If frozen, make sure to thaw overnight in the fridge or microwave on the defrost setting before baking.
What To Serve With Potato Latkes
Topping Ideas
- Vegan sour cream — Adds a creamy, tangy contrast to the crispy latkes.
- Applesauce — A traditional and slightly sweet pairing.
- Chives or green onions — A fresh, mild onion bite.
- Avocado & lemon — Creamy avocado with a squeeze of lemon for freshness.
- Vegan cheese — Melted plant-based cheese for extra indulgence or try a slice of this vegan cheese log on top.
- Eggplant Dip — Baba ganoush dip adds a smoky, creamy layer to these crispy latkes.
- Roasted Beetroot Hummus — This lemon beet hummus is a vibrant and earthy variation that pairs well with latkes.
- Salsa — For something refreshing and light, add a dollop of salsa on top. This tomatillo salsa would be perfect!
Meal Ideas
- Breakfast latkes — Serve with tofu scramble, vegan waffles, or a side of fresh fruit.
- Latke sandwich — Add a latke to your favorite sandwich for some extra crunch. It would go great on this vegan BLT or vegan breakfast sandwich!
- Latke platter — Pair with roasted vegetables and a tahini drizzle.
- Easy side — These vegan potato latkes make a great side to comforting dishes like vegan stroganoff or butternut squash cauliflower soup.
- For dessert — After your meal of vegan potato latkes, no vegan Hanukkah celebration is complete without Sufganiyot or baked donuts (try our Double Chocolate Donuts), chocolate gelt coins, or some simple vegan sugar cookies (made with dreidel or Star of David shaped cookie cutters).
More Vegan Hanukkah Holiday Guides
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Vegan Potato Latkes
Equipment
Ingredients
For the potato latkes
- 1½ pounds russet potatoes, (2 medium to large potatoes)
- 1 medium yellow onion
- ½-¾ cup flour
- 2 teaspoons salt
- ¼ teaspoon freshly ground black pepper
- Canola oil, for frying
Instructions
- Cut the potatoes and yellow onion into wedges small enough to fit through the food processor’s feeder tube, then shred them using the processor’s grating blade. Transfer the shredded mixture to a kitchen towel and squeeze out any excess liquid.
- In a mixing bowl, combine the drained potatoes and onions with ½ cup of flour, salt, and pepper. Stir well until evenly mixed. If the batter feels too wet and isn’t holding together, gradually add more flour as needed.
- Heat a thin layer of oil in a large skillet over medium heat. Scoop a heaping tablespoon of the mixture, flatten it into a pancake shape with your hands, and gently place it into the hot oil. Repeat with additional latkes, being careful not to overcrowd the pan.
- Fry each latke until golden brown, flipping once, for about 8 minutes total. Transfer to a paper towel-lined plate to drain. Repeat with the remaining batter, adding more oil as needed.
Notes
- Removing Excess Moisture: After grating the potatoes, place them in a clean kitchen towel or cheesecloth and wring out as much liquid as possible. This step is crucial for crispy latkes.
- Frying Temperature: Heat the oil to medium-high before frying. If the oil is too hot, the latkes will burn on the outside but stay raw on the inside. If the oil is too cold, they’ll absorb too much oil and become greasy.
- Shaping the Latkes: Use a spoon or your hands to form the latkes into small, flat patties. If the mixture feels too loose, add a little more flour or starch to help bind it together.
- Avoid Crowding the Pan: Fry the latkes in batches to avoid overcrowding. Too many latkes in the pan will lower the oil temperature, resulting in soggy latkes.
- Make Ahead Tips: Latkes can be made in advance and reheated in the oven at 375°F (190°C) for about 10 minutes to keep them crispy.
Nutrition
We want to thank our amazing recipe tester, Anna Sparks!
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Leave a Comment
I loved latkes with apple sauce so it will be nice to try them with a savory sauce
Count me in for anything having to do with potatoes. This recipe is amazing!
These are so delicious 🙂
So delicious!!!
These are crazy delicious! Will be making these throughout Chanukkah!
So glad you love them as much as I do! The perfect Hanukkah tradition 🙂
Need these in my life!
LOVE these latkes!!
These came out beautifully! Love making vegan latkes!
I just made these last night and they’re SO GOOD!!! I might have to make more tonight. Or every night of Hanukkah??