If you’ve ever wondered how to nail crispy, golden latkes without using eggs or dairy, this Vegan Latkes Recipe is your new best friend. These latkes have the perfect balance of crunchy edges and tender, creamy centers, packed with flavor from fresh potatoes and a touch of red onion. Whether you’re looking to impress guests at your next gathering or craving a comforting side, this recipe turns simple ingredients into a deliciously crispy delight everyone will adore.
Ingredients You’ll Need
The beauty of this Vegan Latkes Recipe lies in its simplicity—each ingredient plays a vital role in creating the perfect texture and flavor. From the earthy russet potatoes to the just-right seasoning, these components come together to make a dish that tastes far more complex than it feels to prepare.
- 2 large russet potatoes (about 3 cups) halved: These provide the starchy base that crisps up beautifully when fried.
- ½ of a medium-sized red onion: Adds a subtle sharpness and moisture to the batter.
- ¼ cup of flour: Acts as the binding agent to hold the latkes together without eggs.
- 7 tablespoons of Just Egg: A plant-based egg substitute that helps the mixture firm up and adds moisture.
- ½ teaspoon salt: Enhances all the flavors and balances the sweetness of the potato.
- ½ teaspoon of black pepper: Gives a gentle kick for a well-rounded taste.
- High-heat oil as needed, for frying: Essential for achieving that irresistible golden crust.
How to Make Vegan Latkes Recipe
Step 1: Shred the potatoes and onion
Start by using a food processor fitted with the shredder attachment to grate the potatoes and red onion. This method is quick and ensures uniform shredding—important for even cooking.
Step 2: Remove excess moisture
Transfer the shredded mixture onto a clean, thin kitchen towel laid over a large bowl. Twist the towel tightly to squeeze out most, but not all, of the liquid. Leaving a bit of moisture helps keep your latkes tender inside while still crispy outside.
Step 3: Mix the ingredients
Place the squeezed potato and onion mix back into the bowl. Add the flour, Just Egg, salt, and pepper. Stir thoroughly until every shred is coated and the mixture holds together nicely. This batter consistency ensures your latkes won’t fall apart in the pan.
Step 4: Heat the oil
In a large skillet, pour about ¼ inch of high-heat oil and warm it over medium heat. Wait until the oil is sizzling gently—usually 3 to 4 minutes—to create the perfect condition for frying crisp latkes without absorbing excess oil.
Step 5: Form and fry the latkes
Use a ¼ cup to scoop the batter and shape it into thick patties with your hands, around half an inch thick. Carefully place them into the hot oil. Cook each side for 3 to 5 minutes until the latkes turn a gorgeous golden brown. Remove and drain on paper towels to get rid of extra oil.
Step 6: Repeat and enjoy
Keep frying batches until all your seasoned potato goodness is cooked. Serve these vegan latkes hot and crispy for the best experience. They’re irresistible right off the pan!
How to Serve Vegan Latkes Recipe
Garnishes
A classic dollop of plant-based sour cream or homemade applesauce complements these vegan latkes beautifully. Sprinkle freshly chopped chives or parsley for a fresh color contrast and a burst of herbal aroma that elevates every bite.
Side Dishes
Looking for a fuller plate? Pair your latkes with warm lentil soup, a crisp salad, or roasted seasonal vegetables. The crispy texture of the latkes balances wonderfully against soft, savory sides, making for a comforting meal that feels both festive and nourishing.
Creative Ways to Present
Turn your Vegan Latkes Recipe into a crowd-pleaser by serving them stacked with layers of guacamole, vegan sour cream, and smoked paprika. For a fun twist, top with sautéed mushrooms or a spicy cashew cream drizzle. Presentation that looks as good as it tastes always wins extra smiles.
Make Ahead and Storage
Storing Leftovers
After enjoying your freshly made vegan latkes, place any leftovers in an airtight container and refrigerate. They keep well for up to 3 days and stay flavorful, making it easy to enjoy them again without extra hassle.
Freezing
If you want to save them for a longer period, freeze your latkes in a single layer on a baking sheet, then transfer to a freezer-safe container. They freeze beautifully and can be stored for up to 2 months, ready whenever you need a quick tasty treat.
Reheating
To bring back their original crispness, reheat the latkes in a preheated oven at 375°F (190°C) for about 10 minutes or in a dry skillet over medium heat. Avoid microwaving, as it tends to make them soggy, robbing that satisfying crunch.
FAQs
Can I make this Vegan Latkes Recipe gluten-free?
Absolutely! Simply swap the all-purpose flour for a gluten-free alternative like chickpea or rice flour, which also helps bind the mixture without changing the flavor or texture too much.
What is Just Egg and can I use something else instead?
Just Egg is a popular vegan egg substitute made from mung beans, which mimics eggs in texture and binding properties. If you don’t have it, you can try flaxseed meal mixed with water or aquafaba for similar results.
How do I prevent latkes from falling apart while frying?
Removing most of the liquid from the shredded potatoes and onion is key, as excess moisture will make them soggy. Also, using a binder like flour and Just Egg helps hold the patties together during cooking.
Can I bake these instead of frying for a healthier option?
Baking is possible but may not yield the same crispy exterior that frying provides. If you want to bake, place the latkes on a greased sheet and bake at 425°F (220°C) for about 20-25 minutes, flipping halfway through for best results.
What’s the best potato for making Vegan Latkes Recipe?
Russet potatoes are ideal because they are starchy, which helps the latkes crisp up nicely while remaining fluffy inside. Waxier potatoes may result in denser and less crispy latkes.
Final Thoughts
Now that you’ve got this fantastic Vegan Latkes Recipe in your culinary arsenal, I hope you feel excited to try it out and share it with your favorite people. These crispy delights are simple to make, full of flavor, and perfect for any occasion. Trust me, once you taste these golden beauties, they’ll quickly become a beloved staple on your table.
Print
Vegan Latkes Recipe
- Prep Time: 20 minutes
- Cook Time: 15 minutes
- Total Time: 35 minutes
- Yield: 10 to 12 latkes
- Category: Appetizer, Side Dish
- Method: Frying
- Cuisine: Jewish
- Diet: Vegan
Description
These quick and easy vegan latkes feature crispy golden edges with a tender and creamy interior. Made without eggs or dairy, they’re a flavorful appetizer or side dish that’s perfect for any occasion, especially during Jewish celebrations like Hanukkah.
Ingredients
Vegetables
- 2 large russet potatoes (about 3 cups), halved
- ½ of a medium-sized red onion
Binders & Seasoning
- ¼ cup of flour
- 7 tablespoons of Just Egg (vegan egg substitute)
- ½ teaspoon salt
- ½ teaspoon black pepper
Cooking Oil
- High-heat oil as needed, for frying (such as vegetable oil or canola oil)
Instructions
- Shred the potatoes and onion: Using a food processor fitted with the shredder attachment, shred the halved russet potatoes and half a medium red onion until finely shredded.
- Drain excess liquid: Place a thin kitchen towel over a large bowl and transfer the shredded potato and onion mixture onto the towel. Fold the towel over the mixture, twist the ends tightly, and squeeze to remove most of the liquid. Leave some moisture inside to keep the latkes tender and avoid dryness. Discard the squeezed-out liquid.
- Mix the batter: Transfer the drained potato mixture back into the bowl. Add ¼ cup flour, 7 tablespoons of Just Egg, ½ teaspoon salt, and ½ teaspoon black pepper. Mix thoroughly until everything is fully combined into a cohesive batter.
- Heat the oil: Warm a large skillet over medium heat. Pour in about ¼ inch of high-heat oil and let it heat for 3 to 4 minutes until it is hot and shimmering.
- Form and fry latkes: Scoop approximately ¼ cup of the batter into your hand and shape it into a patty about ½ inch thick. Carefully place the latke into the hot oil. Fry each side for 3 to 5 minutes or until golden brown and crispy. Use tongs or a spatula to flip gently.
- Drain excess oil: Remove each cooked latke from the skillet and place it on a paper towel–lined tray to absorb excess oil. Repeat until all the batter is used up.
- Serve hot: Enjoy the latkes immediately while still warm and crispy for the best flavor and texture.
Notes
- Do not over-squeeze the potato mixture to ensure the latkes remain creamy inside.
- Use a high smoke point oil like vegetable or canola oil for frying to avoid burning.
- For extra crispiness, flatten the patties no thicker than ½ inch.
- Serve with traditional toppings like applesauce or vegan sour cream.
