Latkes are traditional Jewish potato pancakes and THESE are 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, you’d have no idea they are vegan. These latkes are 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.
What ingredients do I need?
Potatoes – you need russet potatoes for this!
Vegan egg substitue – I use JUST egg brand, it worked perfectly! Feel free to try 2 flax eggs if you can’t find this.
Corn starch – makes these extra crispy
Whole wheat flour – you need a little flour to help form the latkes
Onion – I use yellow onion for sweetness
Olive oil – essential for perfect latkes
Sour cream – I made vegan sour cream for garnish! You can make or use store bought.
Chives – add chives for garnish too! So pretty!
How do you make easy vegan latkes?
With a box grater, shred the potatoes! You can use a food processor too, if you had a shredding attachment, for a quicker, easier, method! Shredding the potatoes is a very important step to the texture of traditional latkes.
Prepare the potatoes
Grate the onion at this stage as well using the box grater or food processor (I’d recommend at least blending in the food processor because using a grater can causing some onion tears!)
Using a clean dishtowel or cheesecloth, wring the extra moisture out of the potatoes – you have to do this step otherwise they won’t get crispy.
Add the grated potatoes into a bowl along with the rest of the ingredients. This 1-bowl recipes makes for super easy clean up!
Mix the latke batter
It is important to mix the latke batter really well! I even suggest getting in there with your hands. Throw on some kitchen gloves and mix or use a spoon if you don’t want to get messy.
Get your large cookie dough scoop ready because it makes it super helpful for the most perfectly sized easy vegan latkes.
In a cast iron or non-stick pan, heat your olive oil until it’s able to properly pan-fry these latkes. Cook on each side for about 7 minuter or until golden brown on both sides.
- 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.
How to Store
- Store the easy vegan latkes in an air-tight container in the fridge.
- Crisp in an air-fryer for leftovers! Trust me, this works beautifully!
- Freeze extras if you want and keep for up to 3 months in the freezer, bake or air-fry to reheat.
What garnishes should I use?
- serve with applesauce
- enjoy with sour cream
- use herbs! I like parsley or chives.
- you could also use ketchup for a less traditional approach (but it’s so yummy too!)
Easy Vegan Latkes
- 3 tbsp olive oil
- 2 large russet potatoes grated
- 1/4 cup whole wheat flour sub all purpose flour
- 1/2 grated yellow onion
- 1/2 cup vegan egg I use JUST egg brand
- 1 tbsp corn starch
- 1 tsp salt
- 1/4 tsp pepper
- sour cream + chives garnish
- 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 tbsp 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!