These vegan latkes are so easy and taste amazing! Smother them in traditional apple sauce or sour cream for a treat the whole family loves!
I love quick treats my kids will actually eat. While they opt for ketchup (cue eye roll), these taste amazing with the traditional toppings!
These crispy vegan latkes are so simple to make, and go with so many flavor combinations, making them the perfect dish for any meal any time!
Just a handful of ingredients is all you need to make these vegan potato pancakes!
How To Make Vegan Latkes
- Grate the potato and onion and dry well with a towel.
- Mix all ingredients in a bowl and form into patties.
- Serve as desired!
Latkes are traditionally served with sour cream and applesauce, which of course is delish, but why not mix it up vegan style?! Try out any of these as a creative topping for your potato pancakes:
- Vegan Sour Cream
- Pineapple Salsa
- Vegan Cream Cheese
- Homemade Vegan Ranch
- Vegan Buffalo Sauce
- Steak Sauce
- Vegan Nacho Cheese Sauce
Tips and tricks
In order to achieve vegan potato pancake perfection, make sure to keep the following in mind:
- Make sure you dry the potatoes and onions as much as possible, any moisture left behind will take away from the fluffiness.
- The thinner the patties the crispier the vegan latkes will be.
- If extra crispy vegan latkes are your jam, add a little oil to the pan for frying.
- If you choose to use oil for frying, make sure you preheat the oil first. Adding potatoes before the oil is hot will allow for absorption of the oil, which is what you don’t want.
- Use a cheese grater to grate the potatoes and onions.
- Latkes are best served fresh, but if you end up with leftovers, reheat on a cookie sheet in a 375°F/190°C oven for 10 minutes.
It is absolutely not necessary to peel potatoes for latkes, but if you so desire by all means go for it. No matter what you do, just make sure to wash them first.
Soaking the potatoes in water before drying them can help with the crispiness, but it is not necessary. (Because let’s be real, ain’t nobody got time for that.)
Most potatoes will do, but russet potatoes are best. They have a high starch content and dry texture, which is what you want for crispy potato pancakes.
Usually, no. Latkes traditionally use egg as binder, but this recipe avoids eggs and is vegan.
The traditional Hanukkah dish has quite the history. They are believed to originate in the middle ages made with cheese. They evolved to feature potatoes as they became popular in eastern Europe. They are popular in Jewish, Israeli, and American culture.
More Potato Recipes
Still have more potatoes to cook with? Check out these recipes for inspiration:
- Gluten-free Sweet Potato Gnocchi
- Roasted Greek Lemon Potatoes
- Roasted Breakfast Potatoes
- Vegan Potato Salad
- Vegan Sweet Potato Soup
- Hemp Almond Parmesan Potato Chip Rounds
Easy Vegan Latkes Recipe
- Sour cream , see my recipe for a dairy-free version
- Apple sauce
- Grate the potato and onion. Place in a dish towel.
- Wrap the grated veggies in the dish towel and squeeze the until no more comes out. For the fluffiest insides you want them dry.
- Add the dry shredded potatoes and onion into the bowl. Add the rest of the ingredients.
- Mix well, I use my hands to really combine it. Let it sit and settle a bit while you clean up.
- Form into patties (I like them on the thinner side so they get crisp).
- Grill on a hot pan for 6-7 minutes on each side. You can add a little oil to the pan if you want a real traditional crispy outside.
- Serve as desired!
- These are grilled not fried, if you want a true crispy latke feel free to add oil and fry. You can add just a drizzle of oil for more of a crisp on the outside too.
Recipe by Veggies Don’t Bite, visit our site for more great plant-based recipes.