How to make crispy vegan latkes

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Growing up in my house, come Hanukkah, a good latke was currency. If you learned the secrets of a crispy, never soggy, fried potato pancake you had earned your keep. My mother kept us just out of the way of popping oil, letting my younger sister and I take turns flipping. We devoured them almost as quickly as we cooked them. Latkes were a special occasion, a greasy, savory delight topped with spoonfuls of tart applesauce and rich sour cream. For years I’d wanted to perfect a vegan and gluten-free alternative to share, and this my friends, is the recipe.

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latke mixture
frying latkes

While traditional latkes are made with egg as a binder, I’m using a flax egg and potato flour here to keep our latkes intact. Make sure you squeeze as much excess liquid out of your latke mixture to create your pancakes, and don’t be afraid of a little extra pepper. With chopped onion and garlic to elevate the potato, it’s a wonderful combination of flavor and a seasonal delight. But who says you only need 8 days of lights just to fry up some joy?

Make sure you enjoy your latkes with the traditional toppers! This homemade cinnamon applesauce and tangy tofu sour cream complete your pancake ritual and offer a plant-based alternative you’ll want to make yearly. Shalom and enjoy!

latke mixture
latke patty
frying latkes
fried latkes

How to make crispy vegan latkes   by

Delicious, vegan and gluten-free potato pancakes. These latkes are perfect for celebrating Hanukkah or any time of year and topped with applesauce, tofu sour cream, and scallions.

makes: 12 - 14, 3" latkes | prep time: 10 min | cook time: 45 min | total time: 55 min

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latke stack

Ingredients

  • 1 flax egg (1 tbsp flax meal + 2 tbsp water, let sit)
  • 4 large potatoes (I used russet, skins on)
  • 1 large onion
  • 4 - 5 cloves garlic
  • 1 tbsp kosher salt
  • ground pepper, approx 1/2 tsp
  • 1/2 cup potato flour
  • 1/2 cup vegetable oil (approx, as needed)

To top

To-Do's

  1. Make flax egg. Let sit and roughly chop potatoes and onions. Add to large bowl. Peel garlic cloves and add to bowl.
  2. In your food processor, pulse your vegetables ½ at a time. Or ⅓ at a time if you have a smaller processor bowl, approx 15 – 20 seconds. The mixture should be smaller pieces but not completely smooth. Place the pulsed mixture in a secondary bowl and repeat until all potatoes, onions, and garlic have been pulsed.
  3. Once processed, add in kosher salt and stir. Let sit 2 – 3 minutes. The salt will help pull liquid out of the vegetables.
  4. Place a sieve or fine mesh colander, atop the first bowl. Pour the mixture into the sieve or colander and press down using a spoon or spatula to remove the excess liquid as best you can. Once drained, pour the mixture into the secondary bowl.
  5. Add in flax egg, pepper, and potato starch. Mix well until thoroughly combined.
  6. Heat a stainless steel or cast iron skillet over medium high heat. Add in vegetable oil and heat for 3 – 4 minutes. Test readiness by adding a small amount of the potato mixture in. It should sizzle and begin browning after about 1 minute.
  7. Turn heat to low. Using clean hands, scoop out a palmful of potato mixture and roll a ball approx 2 inches in diameter. Then gently flatten your ball using the palms of your hands and slowly even out the disc, slightly pinching with your fingers and rotating in your hand as you go. You should have a roughly 3 inch sized even disc.
  8. Gently place the latke patty in the simmering oil. You can transfer to a flat spatula if you prefer. Repeat the ball + disc process and add a second patty to the pan.
  9. Using a fork, gently rotate the discs after 2 – 3 minutes to ensure even cooking. After an additional 3 – 4 minutes, approx, the edges should start to brown. Lift the patty with the flat spatula and using your fork to hold the patty down, flip the latke over and gently slide back into the oil. You’ll avoid excess oil splashing this way.
  10. Let simmer 2 – 3 minutes and rotate. Continue cooking 3 – 4 minutes. While cooking, line a sheet pan with a few paper towels or clean dish towel you don’t mind oil grease on. Once the latkes have finished cooking, carefully remove from oil and place onto the sheet pan to cool.
  11. Repeat the ball + disc and cooking process until all of your mixture is gone.
  12. Serve latkes immediately warm with homemade applesauce, tofu sour cream, and sliced green onions and enjoy! If you have leftovers, these keep well in the fridge about 3 – 4 days in an airtight container or about a month in the freezer. You can warm up by dropping into the toaster oven.
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