Latkes are traditional Jewish potato pancakes and these are truly the best Easy Vegan Latkes. Traditionally, latkes are made with egg but these are completely plant-based and egg-free. They are just as delicious–crispy, crunchy, perfectly golden brown, and a great way to celebrate Hanukkah. As a Jewish foodie myself, I can wholeheartedly say these are a 10/10. Looking for more traditional Jewish dishes? Make my Jackfruit Pulled Brisket (Jewish-Style) or Vegan Chickpea Noodle Soup.
Why I Love This Recipe
- Crispy + Crunchy: These latkes are extra crispy and crunchy, but without any seed oils.
- Perfect for Hannukah: As a Jewish foodie, I can attest to the fact that these vegan latkes are a perfect way to celebrate Hannukah.
- Vegan: Most latkes use egg. These are 100% vegan and egg-free.
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Notes on Ingredients
- Potatoes: You’ll need russet potatoes for this recipe. Love potatoes? Make my Cheesy Potato Cauliflower Casserole or Vegan Deviled Eggs next.
- Vegan egg substitute: I just JUST egg for this recipe. You can try substituting with 2 flax eggs if you can’t find a liquid egg.
- Whole wheat flour: Helps make the latkes crispy. Use gluten-free flour to make these GF-friendly.
- Sour cream: Make your own homemade vegan sour cream or you can purchase store-bought dairy-free sour cream.
Please take note that this is important information about the ingredients used in this recipe and the FULL recipe with measurements and details can be found DOWN BELOW (scroll to it) in the recipe card.
How do you make Easy Vegan Latkes?
- Shred the potatoes with a box grater and grate the onion in a food processor.
- Using a clean dishtowel or cheesecloth, wring the extra moisture out of the potatoes.
- Add the grated potatoes into a bowl along with the rest of the ingredients.
- Mix the latke batter well.
- In a cast iron or non-stick pan, heat olive oil. Using a large cookie scoop, cook latkes on each side for about 7 minutes.
- Garnish with sour cream and enjoy!
- Step 1: First, grate the potatoes with a box grater and grate the onion in a food processor.
- Step 2: Then, wring out the potatoes in cheesecloth or a dish towel to remove excess liquid.
- Step 3: Add potatoes to a bowl with the rest of the ingredients.
- Step 4: Stir well to combine. Heat oil in a frying pan on medium-high heat.
- Step 5: Then, use a cookie scoop to scoop latkes into the pan and cook for ~7 minutes on each side until crispy.
- Step 6: Lastly, let excess oil drip off onto a paper towel (optional) and serve with sour cream. Enjoy!
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“These crispy vegan latkes are so good! Love that they are seed oil free and easy enough to make.”
– Jordan
Commonly Asked Questions
You can store leftover latkes in the fridge for up to 4 days. I recommend re-crisping them in a pan or in the air-fryer.
For dinner, consider serving a light salad like my Longevity Salad or Holiday Tortellini Salad. For dessert, which is of course essential, make my Vegan Gluten-Free Carrot Cake.
Starchy potatoes like Russets are ideal for latkes as they help the latkes hold together better and get crisper. If using another potato, opt for yukon gold.
Sure! Just substitute the whole wheat flour with gluten-free 1:1 flour.
Extra Helpful Tips
- Grate Potatoes Properly: Use a box grater or food processor to grate the potatoes. Some prefer a finer grate for a more cohesive latke, while others like a coarser grate for a more textured latke.
- Remove Excess Moisture: After grating the potatoes, squeeze out as much moisture as possible. The drier the potatoes, the crisper the latkes will be. You can use a clean dish towel or cheesecloth for this purpose.
- Use the Right Oil and Temperature: Use an oil with a high smoke point, I use olive oil. The oil should be hot enough so that the latkes sizzle when added, but not so hot that they burn quickly.
- Flatten the Latkes: After adding the latke batter to the pan, flatten them with a spatula to ensure even cooking and crispiness.
- Drain Excess Oil: After cooking, place the latkes on a paper towel-lined plate or a cooling rack on a plate to drain extra oil.
- Serve with applesauce, vegan sour cream, herbs like parsley and chives, or ketchup for a less traditional route.
- Store leftover latkes in an air-tight container in the fridge. Re-crisp in an air-fryer for leftovers! Freeze extras if you want and keep for up to 3 months in the freezer, bake or air-fry to reheat.
If you tried these Easy Vegan Latkes or any other recipe on my blog, please leave a 5-star rating and let me know how it went in the comments below. Thanks for visiting!
Easy Vegan Latkes
Equipment
- 1 non-stick pan or cast iron skillet
- 1 cookie scoop
- 1 spatula flipper
Ingredients
- 3 tablespoon olive oil
- 2 large russet potatoes grated
- ¼ cup whole wheat flour sub all purpose flour
- ½ yellow onion grated
- ½ cup vegan egg I use JUST egg brand
- 1 tablespoon corn starch
- 1 teaspoon salt
- ¼ teaspoon pepper
- sour cream and chives garnish
Instructions
- Using a food processor or box grater grate the potatoes.
- Wring the water out of the potatoes using a cheesecloth or clean dish towel. Grate the onion and well and ring out moisture. Add both to a large mixing bowl.
- Add flour, just egg, a cornstarch, salt and pepper to the bowl as well.
- Mix until very well combined.
- Get out a nonstick pan. Heat a pan to medium high heat and add 3 tablespoon olive oil. You’ll know when the oil is hot enough if you add a tiny piece of the potato mixture to the pan and it sizzles!
- Scoop the latke mixture using a cookie dough scoop into the pan, I’d make up to 4 at a time without overcrowding the pan. Cook for 7 min per side (should be golden brown on each side). Add them onto a plate lined with paper towel to rid them of excess oil.
- Repeat until all the latke batter is gone.
- Serve with vegan sour cream and chives!! Yum!
Notes
- Choose the Right Potatoes: Starchy potatoes like Russets are ideal for latkes as they help the latkes hold together better and get crisper.
- Grate Potatoes Properly: Use a box grater or food processor to grate the potatoes. Some prefer a finer grate for a more cohesive latke, while others like a coarser grate for a more textured latke.
- Remove Excess Moisture: After grating the potatoes, squeeze out as much moisture as possible. The drier the potatoes, the crisper the latkes will be. You can use a clean dish towel or cheesecloth for this purpose.
- Use the Right Oil and Temperature: Use an oil with a high smoke point, I use olive oil. The oil should be hot enough so that the latkes sizzle when added, but not so hot that they burn quickly. A temperature of around 350-375 degrees Fahrenheit is ideal. But don’t overthink!
- Flatten the Latkes: After adding the latke batter to the pan, flatten them with a spatula to ensure even cooking and crispiness.
- Drain Excess Oil: After cooking, place the latkes on a paper towel-lined plate or a cooling rack on a plate to drain extra oil.
Claudia Petrilli says
Hi! Do you peel the potatoes before grating them, or do you grate them with the peels?
Sorry if this is a silly question but it is not specified (or at least I didn’t see it) so I am wondering…
Taylor From HealthyGirl Kitchen says
You do not need to peel before grating them.
Eveline Masquelier says
Hello,
How many eggs if you use eggs?
Taylor From HealthyGirl Kitchen says
Not sure because this is a vegan recipe, so I have not tested with eggs.
Jordan Stacy says
These crispy vegan latkes are so good! Love that they are seed oil free and easy enough to make.