Easy & Crispy Vegan Latkes Recipe: Your Go-To Dairy-Free Hanukkah Staple
Discover the ultimate recipe for unbelievably crispy vegan latkes – a delightful dairy-free and egg-free rendition of the beloved Hanukkah classic. These savory potato pancakes are not only simple to prepare with just a few core ingredients but also guarantee that satisfying crunch you crave. Whether you’re celebrating Hanukkah or simply looking for a delicious plant-based side dish or appetizer, these latkes are sure to become a new favorite in your kitchen. Say goodbye to soggy, bland potato pancakes and hello to golden-brown perfection!
Why You’ll Adore This Vegan Latkes Recipe
There’s a lot to love about these crispy vegan latkes, making them a fantastic addition to any meal plan, especially during the festive season. From their incredible texture to their versatility and ease of preparation, these potato pancakes tick all the boxes for a crowd-pleasing dish.
- Unrivaled Crispness and Savory Flavor: These latkes, whether the traditional or vegan variety, are fundamentally crisp, savory, pan-fried potato pancakes. What’s not to love? If you’re a fan of potatoes in any form – be it fries, mashed, or roasted – you are almost guaranteed to fall head over heels for these golden discs of deliciousness. The secret lies in perfectly rendered potatoes that achieve a delightful crunch with every bite, balanced by a rich, savory onion flavor.
- Perfect for Meal Prepping and Freezing: For those who love to plan ahead, this recipe is a dream come true! Fully-cooked vegan latkes can be conveniently stored in an airtight container in the refrigerator for up to two days. Need them for longer? No problem! They freeze beautifully for up to two weeks when wrapped well in plastic wrap, allowing you to enjoy homemade latkes whenever the craving strikes without the immediate cooking effort. This makes them ideal for busy weeknights or unexpected guests.
- Surprisingly Easy to Master: Don’t be intimidated by the idea of making latkes from scratch. This recipe is super easy to make, even for novice cooks. The most ‘labor-intensive’ part involves simply squeezing out excess moisture from the grated potatoes – a task that doubles as a decent arm workout for the day! With clear, step-by-step instructions, you’ll be frying up perfect latkes in no time, building confidence in your plant-based culinary skills.
Expert Chef’s Tips for Flawless Vegan Latkes
Achieving the perfect vegan latke is all about technique and paying attention to a few crucial details. Follow these chef-approved tips to ensure your potato pancakes are consistently crispy, flavorful, and a true culinary success.
- The Golden Rule of Draining Potatoes: Draining the water from your grated potatoes and onions is the single most important step for achieving truly crisp latkes. This might take a little work and some elbow grease, but trust us, it is absolutely worth every bit of effort. For the crispest vegan latkes possible, you want to remove as much moisture from the potatoes as humanly possible. If your latkes come out soggy, the most common culprit is a mixture that was too wet. Use a clean kitchen towel or several layers of paper towels, wrap the grated mixture tightly, and wring it out with all your strength. You’ll be surprised how much liquid comes out!
- Heat Your Oil Adequately: Always ensure your cooking oil is hot before adding your latke mixture to the pan. If the oil is too cool, your potatoes will simply soak it up, resulting in greasy, heavy, and less-than-crispy latkes. To test if your oil is ready, add a drop or two of water to the pan – if it bubbles and sizzles vigorously, you’re all set to start frying. Alternatively, you can drop a tiny piece of potato mixture into the oil; if it immediately starts to sizzle, it’s ready. Maintain a consistent medium-high heat throughout the frying process for best results.
- Versatile Serving Suggestions: Elevate your vegan latkes with a variety of toppings. Serve them with a generous dollop of creamy vegan sour cream and a sprinkle of fresh chives or dill (as pictured) to beautifully complement the savory flavor of the potato and onion. For a more traditional Hanukkah experience or a delightful contrast, serve them alongside a spoonful of classic applesauce. The sweet-tartness of the applesauce provides a wonderful balance to the richness of the fried potatoes. Don’t be afraid to experiment with other toppings like vegan cream cheese, spicy sriracha mayo, or even a sprinkle of smoked paprika.
- Reheating for Maximum Crispness: Nobody likes a soggy leftover latke! To bring your leftover latkes back to their original crispy glory, reheat them on a sheet pan in a 350°F (175°C) oven for about 10-15 minutes, or until thoroughly heated through and crisp. Avoid the microwave, as it will inevitably make them soft. An air fryer can also work wonders for reheating, typically at 350°F (175°C) for 5-8 minutes, checking periodically.
Why Choose Vegan Latkes?
Opting for vegan latkes isn’t just about dietary restrictions; it’s a delicious choice that offers benefits for everyone. This plant-based version makes these cherished potato pancakes accessible to those with dairy or egg allergies, individuals following a vegan lifestyle, or anyone looking to incorporate more plant-based meals into their diet. You don’t sacrifice any flavor or texture when going vegan – in fact, many find these latkes to be even lighter and more satisfying without the traditional animal products. They’re proof that comfort food can be wholesome and inclusive.
More Delicious Vegan Recipes to Explore
If you’re embracing the world of plant-based eating, or simply looking for more exciting vegan dishes, check out some of our other fantastic recipes. From decadent desserts to savory main courses, there’s something here for every palate and occasion.
- Vegan Red Velvet Cupcakes
- Magic Vegan Birria Tacos
- Vegan Buffalo Chicken Dip
- Easy Vegan Cottage Cheese
- Vegan Chili
- How To Make Seitan (Shredded, Strips, Nuggets, or Loaf!)
- Chickpea Salad Sandwich
- Vegan Mushroom Gravy
- Perfect Vegan Pound Cake
- Vegan Ground Beef
- Best Vegan Queso (Ever)
- Vegan Potato Soup
- Vegan Mushroom Gravy
If you loved this recipe as much as we did, don’t forget to leave us a review below. ★ Follow Easy Healthy Recipes on Pinterest, Facebook, and Instagram, too!
For more delicious recipes, visit our sister sites, 40 Aprons and Easy Cheap Recipes.
Vegan Latkes
Cheryl Malik
Print
SaveSaved!
Ingredients
For the Vegan Latkes
- 1 pound russet potatoes approximately 2 medium potatoes, ideal for their high starch content which yields crispy results
- 1 large white onion approximately 6 ounces; peeled, quartered, adds essential savory depth
- ½ cup unbleached all-purpose flour or a gluten-free all-purpose blend for a GF option
- 3 tablespoons non-dairy milk of choice unsweetened, unflavored; almond, soy, or oat milk all work well
- 1 ½ tablespoons cornstarch acts as a binder and helps with crispness
- 1 teaspoon kosher salt enhances all the flavors
- 2 teaspoons fresh baking powder contributes to a lighter, airier texture
- 1 teaspoon freshly cracked black pepper more or less to taste, adds a subtle kick
To Fry the Vegan Latkes
- avocado oil or other neutral-flavored oil with a high smoke point like canola or grapeseed oil
Serving Suggestions (All Optional)
- vegan sour cream or plain vegan yogurt for a creamy topping
- chopped fresh dill or chives, for a fresh herbal note
- applesauce (optional), for a traditional sweet and savory contrast
Equipment
-
Running water
-
Vegetable scrub brush or a clean dish towel for cleaning potatoes
-
Food processor fitted with grating disc for quick and even shredding
-
Clean dish towel or sturdy paper towels, essential for squeezing out moisture
-
Medium mixing bowl
-
Silicone spatula for mixing ingredients
-
Large skillet preferably cast iron, for even heat distribution
-
Paper towels for draining excess oil after frying
-
Large plate or baking sheet to hold cooling rack
-
Wire cooling rack crucial for air circulation and maximum crispness
-
Cookie scoop with release handle size #10 or #16, or use a ⅓ measuring cup for consistent latke sizes
-
Spatula for flattening and flipping latkes
Instructions
To Prep the Potatoes
-
Thoroughly wash 1 pound russet potatoes under cold running water. Use a vegetable brush or a clean dish towel to remove any surface dirt and pat them completely dry.
-
Carefully peel all potatoes completely. Place the peeled potatoes on a sturdy cutting board and use a sharp knife to carefully cut each potato in half lengthwise. Then, lay each potato half cut-side down on the cutting board and carefully halve them lengthwise again, creating 4 long wedges from each potato. These wedges will be easier to feed into the food processor.
-
Fit your food processor with the grating disc (also commonly known as a shredding disc) and secure the lid on the food processor. Feed each potato wedge and all quarters of the 1 large white onion into the food processor bowl through the grating disc. Process until all potatoes and onion are finely grated.
-
Once the potatoes and onion quarters are grated completely, immediately transfer the mixture from the food processor bowl onto a clean dish towel or several layers of strong paper towels. Wrap or roll the mixture tightly in the towel(s) and wring out as much excess liquid as possible. This step is critical for crispy latkes, so don’t shy away from applying firm pressure!
To Make the Latkes Batter
-
Transfer the thoroughly drained grated potatoes and onions to a medium mixing bowl. Add ½ cup unbleached all-purpose flour, 3 tablespoons non-dairy milk of choice, 1 ½ tablespoons cornstarch, 1 teaspoon kosher salt, 2 teaspoons fresh baking powder, and 1 teaspoon freshly cracked black pepper. Stir all ingredients together with a silicone spatula until they are fully incorporated and form a cohesive mixture. The mixture should be firm enough to hold its shape.
To Fry the Latkes
-
Place a large skillet (a cast-iron skillet works wonderfully for even heating) on your stovetop over medium heat. Once the pan is warm, add enough avocado oil (or other neutral high-smoke-point oil) to thinly cover the entire bottom of the skillet, about ⅛ to ¼ inch deep. Continue warming the pan over medium heat until the oil is hot and shimmery, but not smoking. You can test it by adding a tiny piece of potato mixture – it should sizzle immediately.
-
While the oil comes to temperature, prepare your cooling station. Layer several paper towels on a large plate or baking sheet. Place a wire cooling rack directly over the paper towels. This setup will allow excess oil to drip away, ensuring your latkes stay crispy. Set this aside near your stove.
-
When the oil is perfectly hot, use a cookie scoop (size #10 or #16) or a ⅓ measuring cup to drop 1 to 3 separate scoops of the potato mixture directly into the hot oil. Be sure to leave generous space between each scoop to avoid overcrowding the pan, which can lower the oil temperature and lead to soggy latkes. With a spatula, immediately flatten each scoop into an approximately ¼-inch-thick patty.
-
Fry the potato patties for 3-5 minutes on the first side, or until the underside of each patty is beautifully golden brown and crispy. Once achieved, carefully flip the patties over using your spatula. Fry the other side of the patties for another 3-5 minutes, or until they are also golden brown and cooked through.
-
Once the patties are completely fried and golden on both sides, remove them from the skillet using your spatula and transfer them immediately to the wire cooling rack over the paper towels. Allow the patties to cool slightly here, letting any residual oil drain off.
-
Repeat this frying process until the entire potato mixture has been formed into patties and fried. You may need to add more oil between batches if it gets too low. Maintain consistent oil temperature for best results.
To Serve the Latkes
-
When all the potato patties have been fried and cooled slightly, divide the latkes between serving plates. If desired, top each latke with a generous dollop of vegan sour cream or vegan yogurt and a sprinkle of chopped fresh dill or chives for a vibrant, fresh finish. Serve immediately, perhaps with applesauce on the side (optional), and enjoy your perfectly crispy vegan latkes!
Notes
- Wire Cooling Rack for Optimal Crispness: For truly crispy latkes, it’s highly recommended to cool them on top of a wire cooling rack set over paper towels or a baking sheet. This allows air to circulate all around the potato patties, preventing condensation and letting any excess oil drip off. If you simply let them cool on paper towels directly on a flat plate, they’ll be sitting in the excess oil, which can make one side soggy and diminish that coveted crisp texture.
- Potato Choice Matters: Russet potatoes are ideal for latkes due to their high starch content, which helps bind the mixture and contributes to a crispier exterior. While other potato varieties can be used, russets will yield the most traditional and desirable texture.
- Spice It Up: Feel free to adjust the amount of black pepper to your taste, or even add a pinch of garlic powder or a touch of cayenne pepper for a subtle warmth and extra flavor dimension.
Nutrition Information
Number of total servings shown is approximate. Actual number of servings will depend on your preferred portion sizes.
Nutritional values shown are general guidelines and reflect information for 1 serving using the ingredients listed, not including any optional ingredients. Actual macros may vary slightly depending on specific brands and types of ingredients used.
To determine the weight of one serving, prepare the recipe as instructed. Weigh the finished recipe, then divide the weight of the finished recipe (not including the weight of the container the food is in) by the desired number of servings. Result will be the weight of one serving.
Frequently Asked Questions About Vegan Latkes
Here are answers to some common questions you might have about making these delicious dairy-free and egg-free latkes:
Can I use different types of potatoes?
While russet potatoes are highly recommended for their high starch content which contributes to the best crispness, you can experiment with other starchy varieties like Yukon Gold. Avoid waxy potatoes (like red or new potatoes) as they tend to yield a softer, less crispy latke.
What if I don’t have a food processor?
No problem! You can grate the potatoes and onion using a box grater. It will take a little more time and effort, but the results will be just as delicious. Be extra diligent about squeezing out moisture if grating by hand.
Can I bake or air fry these latkes instead of pan-frying?
For the classic crispy texture, pan-frying is generally best. However, for a lighter option, you can try baking them. Preheat your oven to 400°F (200°C), lightly grease a baking sheet, and bake for 20-25 minutes, flipping halfway, until golden brown. For an air fryer, preheat to 375°F (190°C) and cook for 12-15 minutes, flipping halfway, until crispy. Keep in mind that the texture might be slightly different from pan-fried.
How can I make these latkes gluten-free?
Simply substitute the unbleached all-purpose flour with your favorite gluten-free all-purpose flour blend. Ensure the blend contains xanthan gum or add a quarter teaspoon separately for binding. The cornstarch already helps with the binding, so a good GF blend should work seamlessly.
Can I add other vegetables to the latke mixture?
Absolutely! While traditional latkes are simple, you can get creative. Finely grated carrots, zucchini (ensure extra moisture is squeezed out), or even sweet potatoes can add a different flavor and nutritional boost. Just be mindful of the added moisture from these vegetables and adjust your draining efforts accordingly.
A Bit About Latkes and Hanukkah
Latkes, or potato pancakes, are a staple food during the Jewish holiday of Hanukkah. The tradition of eating fried foods during Hanukkah commemorates the miracle of the oil, which sustained the menorah in the Temple for eight days, even though there was only enough oil for one day. Frying latkes in oil is a symbolic way to remember this miracle. While traditionally made with eggs and dairy, this vegan version allows everyone to partake in this delicious and meaningful holiday tradition, bringing joy and a little bit of history to your table.
We hope you enjoy making and sharing these perfectly crispy vegan latkes. They’re a testament to how traditional flavors can be beautifully adapted to suit modern dietary needs without compromising on taste or texture. Happy cooking, and Happy Hanukkah!