Vegan potato latkes. This time of year just wouldn’t be complete without them! Golden and crispy, potato latkes are a traditional and beloved Hanukkah food. It’s no wonder that a simple and delicious pancake made from potatoes and onions has endured the test of time when they are so delicious! Latkes are great when served with dinner, or even warmed up the next day (which is why my leftovers usually disappear before lunch). It’s easy to get carried away and eat more than you planned because of their small size. Who can resist crispy, delicious, golden potatoes in the form of mini pancakes? That’s right, no one!
This year, I decided it was time to create vegan potato latkes, and this version of a childhood tradition is a new favorite. It didn’t take much, and the results were so yummy! Just swap out the eggs for flax and you’re ready to go. I also decided to make these gluten free, but that’s not necessary and you can use whatever plain bread crumbs you have on hand. Also, I added some oregano for a little extra flavor.
I have always loved to eat latkes with apple sauce, and if you make these you really have to try the combination. Many people dip them in sour cream, but apple sauce wins hands down in my opinion. There’s just something about the sweetness of the apple that pairs perfectly with the crispy, salty potato. So please do yourself a favor and give it a shot. I promise you won’t be disappointed!
Traditionally, latkes are cooked in a hot frying pan with plenty of oil. I can’t deny that the frying method creates delicious pancakes that are soft in the middle and crispy on the outside. But for this vegan potato latke recipe, I decided to make them a little bit less decadent and bake them in the oven. They still turned out with a yummy, crispy texture and I was able to avoid drenching them in a bunch of oil. So the choice between baking or frying really just depends on how “fried” you prefer. If you decide to try the baking option you won’t regret it!
These vegan potato latkes are simple and easy to make, making them a delicious meal or even snack. They are traditionally enjoyed with dinner, but they would also be perfect for breakfast served with a tofu scramble and vegan bacon. They also pair well as a side with soup or lentils. Also, you can play with the seasonings and add a few dashes of your favorite spices to the batter for a different flavor.
Enjoy and Happy Hanukkah!
Delicious and crispy vegan potato pancakes make a perfect main course or side dish!
- 2 1/2 lbs. russet or yukon gold potatoes, peeled and grated
- 1/2 large onion, finely chopped
- 3/4 cup bread crumbs, gluten free or regular
- 2 flax eggs
- 1 1/2 Tbs corn starch or arrow root starch
- 1 tsp oregano
- 1 1/2 tsp salt, or more to taste
- 1/2 tsp black pepper
- 1 1/2 Tbs olive oil
- apple sauce, for dipping
- green onion or chives, optional garnish
Preheat the oven to 400°. Prepare a baking sheet by lining it with parchment paper.
Prepare the 2 flax eggs by combining 2 Tbs of ground flax seeds with 5 Tbs water (1 flax egg = 1 Tbs ground flax seeds + 2 1/2 Tbs water). Stir to combine and set aside for approximately 5 minutes.
Using a food processor with the shredding disc attached, coarsely grate the potatoes. Remove the shredding disc and use the regular blade to process about 1/2 of the grated potatoes into finer pieces. (You can also just use a hand grater for both of these steps.)
Scoop the potatoes into a large mixing bowl and flatten with your hands or a large spoon to squeeze excess water from the potatoes. Remove the liquid from the bowl.
Finely chop the onion into small pieces and add to the potatoes.
Add the other ingredients to the the bowl and stir well to combine with the potatoes.
Use your hands to form the latkes into small flattened pancakes and place on the baking sheet. About the size of your palm is perfect!
Bake for 20-25 minutes. Flip the pancakes and cook for an additional 15-20 minutes until golden brown and crisp.
Allow to cool for a few minutes. Sprinkle the pancakes with salt and garnish with optional green onions or chives. Serve with apple sauce for dipping.
- A hand grater works just fine if you don't have a food processor to grate the potatoes. Just grate 1/2 of the potatoes with the larger grate size and use a finer grating for the other 1/2.
- Traditionally, latkes are cooked in a frying pan with oil. I decided to bake these for ease and to avoid excess oil. Feel free to pan fry them if you would like!
- The first baking sheet fit about 1/2 of the batter, so you will probably need to cook two batches separately.