Crispy Vegan Latkes

There’s nothing quite like the comforting crunch and savory flavor of freshly made latkes, a beloved staple of Hanukkah celebrations and a delight any time of year. Traditionally, these crispy potato pancakes feature eggs and dairy, but our incredible Vegan Latkes recipe offers a delicious, plant-based alternative that sacrifices none of the classic taste or texture. Wonderfully crisp, golden-brown, and packed with savory potato and onion goodness, these dairy-free and egg-free latkes are incredibly easy to make with just a few simple ingredients. Whether you’re celebrating Hanukkah, exploring vegan cuisine, or simply craving a satisfying potato dish, these latkes are sure to become a new favorite in your kitchen. Get ready to experience the joy of perfectly fried potato pancakes that everyone can enjoy!

Four crispy dairy-free, vegan latkes piled on a plate and topped with vegan sour cream and chopped fresh dill.

Why You’ll Adore These Vegan Latkes

Our vegan latkes recipe isn’t just a substitute; it’s a celebration of flavor and texture that stands proudly alongside its traditional counterparts. Here’s why we think you’ll fall in love with these plant-based potato pancakes:

Unbeatably Crisp and Savory Perfection: The hallmark of a great latke is its incredible crispness on the outside and tender interior, and our vegan version delivers precisely that. Each bite offers a satisfying crunch followed by a warm, savory potato and onion flavor that’s truly addictive. If you’re a fan of potatoes in any form – fries, mashed, roasted – these pan-fried potato pancakes are guaranteed to hit the spot.
Effortlessly Easy to Master: Don’t let the idea of frying intimidate you! This recipe is surprisingly straightforward, even for novice cooks. The most crucial step involves squeezing out excess moisture from the grated potatoes, which might give your arms a minor workout, but it’s a simple, repetitive action, not a complex culinary technique. The rest comes together with minimal fuss, making homemade latkes accessible to everyone.
Fantastic for Meal Prepping and Entertaining: Imagine having a batch of delicious latkes ready to go! These vegan latkes are wonderfully meal-prep friendly. Once fully cooked, they can be stored in an airtight container in the refrigerator for up to two days, or in the freezer for up to two weeks. This makes them perfect for preparing ahead for parties, holiday gatherings, or simply having a quick, delightful side dish or snack on hand. Reheating is a breeze, ensuring maximum crispness every time.
Allergen-Friendly and Inclusive: For those with dairy or egg allergies, or anyone following a vegan lifestyle, traditional latkes are off-limits. This recipe provides a fantastic solution, ensuring that everyone at your table can partake in this beloved culinary tradition. It’s a truly inclusive dish that proves plant-based eating can be just as, if not more, delicious!

Key Ingredients for Perfect Vegan Latkes

Crafting the perfect vegan latke relies on a few core ingredients working in harmony to achieve that signature crispness and savory depth. Here’s a closer look at what you’ll need and why each component is vital:

Russet Potatoes: These are the star of the show! Russet potatoes are ideal for latkes due to their high starch content, which helps them crisp up beautifully when fried. They also have a relatively dry texture compared to waxy potatoes, which is crucial for achieving that desired crunchy exterior. Approximately two medium russet potatoes will yield one pound. When selecting, look for firm, unblemished potatoes.
White Onion: A large white onion adds a pungent, savory depth that is essential to the classic latke flavor profile. When grated with the potatoes, the onion infuses the mixture with its aromatic oils, mellowing slightly during frying to offer a subtle sweetness and a robust base flavor. It also helps to prevent the potatoes from oxidizing and turning gray.
Unbleached All-Purpose Flour: This acts as a primary binder, helping to hold the grated potatoes and onion together without the need for eggs. All-purpose flour provides structure and contributes to the crispy crust. For a gluten-free option, you can experiment with a high-quality gluten-free all-purpose flour blend, ensuring it contains a binder like xanthan gum.
Non-Dairy Milk (Unsweetened, Unflavored): A small amount of non-dairy milk (such as almond, soy, or oat) helps to moisten the mixture just enough to create a cohesive batter without making it soggy. It’s important to choose an unsweetened and unflavored variety to avoid altering the savory taste of the latkes. The slight moisture also helps activate the cornstarch and baking powder.
Cornstarch: A secret weapon for extra crispness! Cornstarch helps to absorb any remaining moisture and creates an incredibly crunchy coating when fried. It’s a fantastic egg substitute in terms of binding and texture enhancement, contributing to both the internal structure and external crunch.
Kosher Salt and Freshly Cracked Black Pepper: Proper seasoning is key to bringing out the best in any potato dish. Kosher salt provides a clean, bright saltiness, while freshly cracked black pepper adds a subtle kick and aromatic complexity. Adjust to your taste preferences, remembering that potatoes absorb a fair amount of salt.
Fresh Baking Powder: This leavening agent might seem unusual for latkes, but it contributes to a lighter, slightly airier texture within the latke, contrasting beautifully with the crispy exterior. It prevents the latkes from being too dense or heavy, giving them a delightful bite. Ensure your baking powder is fresh for optimal results.
Avocado Oil (or other neutral-flavored oil) for Frying: The type of oil you use significantly impacts the final result. Avocado oil is an excellent choice due to its high smoke point and neutral flavor, allowing the potato and onion flavors to shine. Other suitable options include canola oil, sunflower oil, or vegetable oil. Ensure you use enough oil to thinly cover the bottom of your skillet for even frying and to prevent sticking.

Chef’s Essential Tips for the Crispiest Vegan Latkes

Achieving perfectly crisp, golden-brown latkes is an art form, but with these expert tips, you’ll master it in no time. Pay close attention to these details for truly spectacular results:

The Golden Rule: Drain Your Potatoes Thoroughly! This cannot be emphasized enough. For the absolute crispest vegan latkes possible, you must remove as much water from the grated potatoes as you can. Potatoes naturally hold a lot of moisture, and if your latke mixture remains too wet, they will absorb more oil during frying, become soggy, and lack that desirable crunch. Use a clean, sturdy kitchen towel, a cheesecloth, or even several layers of sturdy paper towels. Wrap the grated potato and onion mixture tightly and wring it out with all your might. You’ll be surprised how much liquid comes out, and this effort is 100% worth it for that coveted crispy texture!
Heat Your Oil Correctly: Before placing your latkes in the pan, ensure your oil is hot enough. The ideal temperature is around 350-375°F (175-190°C). If the oil is too cool, your potatoes will simply soak it up, resulting in greasy, limp latkes. Test your oil by dropping a tiny amount of the potato mixture into the pan – if it immediately sizzles vigorously and begins to brown, you’re ready to go. Alternatively, a drop or two of water will bubble intensely. Maintain a consistent medium heat throughout the frying process, adjusting as needed, to prevent burning while ensuring thorough cooking.
Don’t Overcrowd the Pan: Frying in batches is essential for achieving optimal crispness and even cooking. Overcrowding the skillet significantly lowers the oil temperature, leading to steamed rather than properly fried latkes. Give each latke enough space to breathe, allowing the heat to circulate and brown them evenly on all sides. Typically, 2-4 latkes at a time in a large skillet is ideal.
Press Them Thin for Maximum Crunch: Once you drop your scoops of potato mixture into the hot oil, use the back of a spatula to immediately flatten them into approximately ¼-inch-thick patties. Thinner latkes cook more quickly and develop a larger surface area for that delicious crispy crust, maximizing the crunch in every bite.
Season Generously: Potatoes love salt! Don’t be shy with your seasoning in the mixture. A well-seasoned mixture from the start makes a huge difference in flavor depth. You can always add a sprinkle of flaky sea salt immediately after frying for an extra boost of flavor and texture, but ensure the base mixture is adequately seasoned.
Thoughtful Serving Suggestions to Elevate Your Latkes: While delicious on their own, latkes truly shine with thoughtful accompaniments.
- Savory Pairings: Serve your vegan latkes with a dollop of creamy vegan sour cream and a sprinkle of fresh chopped chives or dill (as pictured) to complement the rich potato flavor. Other savory options include a sprinkle of flaky sea salt, a side of creamy cashew cream, a rich vegan mushroom gravy, or even a spicy sriracha mayo.
- Traditional Sweet Contrast: For a classic and delightful contrast to the savory and oily notes, offer them with a side of traditional applesauce. The natural sweetness and subtle tang of applesauce beautifully cut through the richness of the fried potato, creating a balanced flavor profile.
- Creative Twists: Experiment with toppings like caramelized onions, a vibrant roasted red pepper dip, a fresh fruit salsa (like mango or pineapple), or a dollop of vegan pesto for an unexpected and exciting twist.
Reheat for Ultimate Crispness: Leftover latkes can lose some of their crunch when stored in the fridge. To restore them to their former glory, avoid the microwave, which will only make them soggy. The best method is to reheat them on a baking sheet in a preheated 350°F (175°C) oven for 10-15 minutes, or until thoroughly heated and crispy again. You can also briefly pan-fry them in a small amount of hot oil for a quick refresh.

More Delicious Plant-Based Recipes to Explore

If you loved these vegan latkes, you’ll be thrilled to discover more incredible plant-based dishes that are bursting with flavor and totally satisfying. Expand your culinary repertoire with these fantastic vegan creations from our kitchen, perfect for any meal or occasion:

Indulgent Vegan Red Velvet Cupcakes
Magic Vegan Birria Tacos
Spicy & Creamy Vegan Buffalo Chicken Dip
Easy Homemade Vegan Cottage Cheese
Hearty & Flavorful Vegan Chili
How To Make Seitan (Versatile Shredded, Strips, Nuggets, or Loaf!)
Classic Chickpea Salad Sandwich
Rich & Umami Vegan Mushroom Gravy
Perfectly Moist Vegan Pound Cake
Savory Vegan Ground Beef
The Best Vegan Queso (Ever!)
Comforting Vegan Potato Soup

Crispy Vegan Latkes

Prep Time:
15 minutes

Cook Time:
10 minutes

Total Time:
25 minutes

This straightforward recipe for dairy-free and egg-free latkes ensures everyone can savor these crispy, savory traditional Hanukkah staples with ease and delight.

Cheryl Malik

Pin Recipe
Print Recipe

Yields:
4 servings

Ingredients

For the Vegan Latkes

1 pound russet potatoes (approximately 2 medium potatoes), scrubbed, peeled, quartered
1 large white onion (approximately 6 ounces), peeled, quartered
½ cup unbleached all-purpose flour
3 tablespoons non-dairy milk of choice (unsweetened, unflavored)
1 ½ tablespoons cornstarch
1 teaspoon kosher salt
2 teaspoons fresh baking powder
1 teaspoon freshly cracked black pepper (more or less to taste)

To Fry the Vegan Latkes

Avocado oil or other neutral-flavored oil (for frying)

Serving Suggestions (Optional)

Vegan sour cream or plain vegan yogurt
Chopped fresh dill
Applesauce

Equipment

Running water
Vegetable scrub brush or clean dish towel
Food processor fitted with grating disc
Clean dish towel or paper towels
Medium mixing bowl
Silicone spatula
Large skillet
Paper towels
Large plate or baking sheet
Wire cooling rack
Cookie scoop with release handle (size #10 or #16, or use ⅓ measuring cup)
Spatula

Instructions

To Prep the Potatoes and Onion

Wash the 1 pound russet potatoes under running water, gently removing any surface dirt with a vegetable brush or clean dish towel, then pat the potatoes thoroughly dry.
Peel the potatoes completely. Place the peeled potatoes on a cutting board and use a sharp knife to carefully cut each potato in half lengthwise. Lay each potato half cut-side down and carefully halve them lengthwise again, creating 4 long wedges from each potato.
Fit your food processor with a grating disc (also known as a shredding disc), then secure the lid. Feed each potato wedge and all quarters of the 1 large white onion into the food processor bowl through the grating disc.
Once the potatoes and onion quarters are completely grated, transfer the mixture from the food processor bowl to a clean, sturdy dish towel or several layers of paper towels. Wrap or roll the mixture tightly in the towel(s) and wring out as much excess liquid as possible. This step is crucial for crispy latkes!

To Prepare the Latke Mixture

Transfer the thoroughly drained grated potatoes and onions to a medium mixing bowl. Add the 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.

To Fry the Latkes

Place a large skillet on your stovetop over medium heat. Once the pan is warm, add enough avocado oil (or your chosen neutral oil) to thinly cover the entire bottom of the skillet. Continue warming the pan over medium heat until the oil is hot and shimmery. You can test by dropping a tiny amount of the potato mixture; it should sizzle immediately.
While the oil comes to temperature, prepare a landing spot for your cooked latkes: layer paper towels on a large plate or baking sheet, then place a wire cooling rack directly over the paper towels. Set this aside.
When the oil is 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, ensuring there is generous space between each scoop. With a spatula, immediately flatten each scoop into an approximately ¼-inch-thick patty.
Fry the potato patties until the underside of each patty is beautifully golden brown and crispy, which usually takes 3-5 minutes per side. Carefully flip the patties over and fry the other side until it is also golden brown and crispy.
Once the patties are completely fried and golden on both sides, remove them from the skillet using your spatula and transfer them to the wire cooling rack over the paper towels. This allows any excess oil to drip off, maintaining maximum crispness. Set these patties aside to cool slightly.
Repeat this frying process until the entire potato and onion mixture has been formed into patties and fried. Add more oil to the skillet as needed between batches, ensuring it always returns to a shimmering hot temperature before adding new latkes.

To Serve

When all potato patties have been fried and are cooled slightly, divide the latkes between serving plates. If desired, top each latke with a dollop of vegan sour cream and a sprinkle of chopped fresh dill. For a traditional pairing, serve alongside a small bowl of applesauce (optional). Enjoy these fresh and crispy treats immediately!

Notes

Wire Cooling Rack for Optimal Crispness: For truly crispy latkes that aren’t greasy, cooling them on a wire rack is paramount. This allows air to circulate around all sides and ensures any excess oil drips away from the potato patties. If they cool directly on paper towels on a flat plate, they might sit in pooled oil, which can lead to sogginess on one side.
Batch Frying is Key: Resist the urge to crowd your skillet. Frying in smaller batches helps maintain the oil temperature and ensures each latke has enough space to cook evenly and crisp up properly. Patience in this step will be rewarded with superior texture.
Preventing Discoloration: Potatoes can oxidize and turn gray when exposed to air. To minimize this, work quickly once you’ve grated the potatoes and onions. If you need to pause, you can submerge the grated mixture in cold water for a short period, then drain and wring thoroughly just before mixing with other ingredients.

Nutrition Information

The 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. The result will be the weight of one serving.

Recipe By:
Cheryl Malik

Frequently Asked Questions (FAQs) About Vegan Latkes

Can I make these vegan latkes gluten-free?
Yes, absolutely! To make these latkes gluten-free, simply substitute the unbleached all-purpose flour with a high-quality, cup-for-cup gluten-free all-purpose flour blend. Ensure that the blend you choose is suitable for baking and has a good binding agent, or you might slightly increase the cornstarch by half a tablespoon to ensure they hold together well. Always check that your other ingredients, like baking powder, are also certified gluten-free.
Can I bake these latkes instead of frying?
While frying yields the ultimate crispy latke experience, you can bake them for a slightly healthier alternative. Preheat your oven to 400°F (200°C). Lightly grease a baking sheet or line it with parchment paper. Form your latke patties and arrange them in a single layer. Brush or spray the tops with a little oil. Bake for 20-25 minutes, flipping halfway through, until golden brown and cooked through. Be aware that baked latkes will have a different, less intensely crispy texture compared to their pan-fried counterparts.
How do I prevent my latkes from turning gray?
Potatoes contain enzymes that react with oxygen, causing them to oxidize and turn gray or brown, especially after grating. To minimize this, work quickly once you’ve grated your potatoes and onions. Transfer them immediately to a clean towel and wring out the moisture. If you need to delay making the latke mixture, you can submerge the grated potatoes and onion in a bowl of cold water (or even water with a little lemon juice), then drain and wring very thoroughly just before mixing in the other ingredients. The key is to reduce air exposure and then ensure all excess water is removed before frying.
What’s the best way to store and reheat leftover vegan latkes?
Store fully cooked and cooled vegan latkes in an airtight container in the refrigerator for up to 2-3 days. For longer storage, freeze them in a single layer on a baking sheet until solid, then transfer to a freezer-safe bag or container for up to 2 weeks. To reheat and restore crispness, avoid the microwave. The best method is to bake them on a sheet pan in a preheated 350°F (175°C) oven for 10-15 minutes, or until heated through and crispy. You can also quickly pan-fry them again in a small amount of hot oil until reheated and crisp.
What kind of non-dairy milk should I use?
You can use almost any unsweetened, unflavored non-dairy milk you prefer, such as almond milk, soy milk, oat milk, or cashew milk. The key is “unsweetened” and “unflavored” to ensure it doesn’t impart any unwanted sweetness or taste to your savory latkes. The small amount used is primarily for moisture and binding rather than flavor contribution.
Can I prepare the potato mixture ahead of time?
While it’s best to fry latkes immediately after mixing for the crispest results and to prevent discoloration, you can do some prep work in advance. Grate the potatoes and onions, then wring out as much moisture as possible. You can store this drained mixture in an airtight container in the refrigerator for a few hours. However, it’s highly recommended to add the flour, cornstarch, and seasonings just before frying to prevent the mixture from becoming too wet again.

Final Thoughts on These Delightful Vegan Latkes

These crispy vegan latkes are more than just a recipe; they are an invitation to enjoy a cherished tradition or discover a new favorite, all while adhering to a plant-based lifestyle. We’ve worked to ensure that every latke you make is perfectly golden, deliciously savory, and wonderfully crisp, proving that going dairy-free and egg-free doesn’t mean compromising on taste or texture. Whether served with a dollop of vegan sour cream and fresh dill, a spoonful of classic applesauce, or simply enjoyed plain, these latkes are a testament to how simple ingredients can create extraordinary flavors.

So, gather your ingredients, follow our chef’s tips, and prepare to impress your friends and family with these amazing vegan potato pancakes. They’re easy, delicious, and a truly satisfying treat for any occasion. Don’t forget to share your creations on social media and leave us a review – we love hearing from you and seeing your culinary successes!