Potato latkes have long been a staple in my kitchen, especially during cooler months when I crave something crispy and comforting. This vegan version keeps all the satisfying crunch and tender interior without any eggs or dairy, making it accessible for everyone at the table. I love how the aroma of frying potatoes and onions fills the kitchen, signaling a simple yet rewarding meal is underway.

What makes this recipe special is its straightforward technique and reliable results. The grated potatoes get nicely browned on the outside while staying soft inside, and the subtle onion flavor adds just the right amount of savory depth. I usually serve these latkes with a dollop of vegan sour cream or applesauce, perfect for a casual lunch or a side dish at dinner.

The texture is key here: crispy edges with a tender, slightly chewy center. They’re great fresh from the pan but also hold up well if you need to keep them warm. This recipe has become my go-to whenever I want a quick, satisfying dish that feels homemade and wholesome.

Quick Facts

Why You’ll Love It

These vegan potato latkes are a reliable crowd-pleaser with a crispy exterior and tender interior. They’re easy to make with simple ingredients and come together quickly, perfect for any meal occasion.

• Reliable weeknight option
• Minimal ingredients
• Rich, crowd-pleasing flavor
• Scales well for guests

Ingredients

The ingredient list is straightforward, focusing on simple pantry staples. Russet potatoes provide the best texture due to their starchy content, while onion adds flavor. A bit of flour and flaxseed meal act as binders to hold the latkes together without eggs.

• 4 medium russet potatoes (about 2 pounds), peeled
• 1 small yellow onion
• 2 tablespoons ground flaxseed mixed with 6 tablespoons water (flax egg)
• 3 tablespoons all-purpose flour
• 1 teaspoon salt
• 1/2 teaspoon freshly ground black pepper
• Vegetable oil for frying (about 1/4 cup)

Step-by-Step Instructions

Follow these steps carefully to achieve perfectly crispy vegan latkes with a tender center. Grating and draining the potatoes properly is key, followed by mixing the batter and frying in hot oil until golden brown.

1. Prepare the flax egg by combining ground flaxseed with water in a small bowl. Stir and let sit for 5 minutes until thickened.
2. Peel the potatoes and onion. Using a box grater or food processor, grate them coarsely.
3. Place the grated potatoes and onion in a clean kitchen towel or cheesecloth. Squeeze out as much moisture as possible to prevent soggy latkes.
4. Transfer the drained potatoes and onion to a large bowl. Add the flax egg, flour, salt, and pepper. Mix until well combined.
5. Heat about 2 tablespoons of vegetable oil in a large skillet over medium heat.
6. Scoop about 1/4 cup of the potato mixture per latke and flatten slightly into a patty.
7. Place the patties in the hot oil without overcrowding the pan. Fry for 3-4 minutes per side, until golden brown and crispy.
8. Transfer cooked latkes to a paper towel-lined plate to drain excess oil. Add more oil to the pan as needed and repeat with remaining batter.
9. Serve warm with your choice of vegan sour cream or applesauce.

Chef Tips

These tips will help you get the best texture and flavor from your vegan potato latkes. Paying attention to moisture and oil temperature is especially important.

• Drain potatoes thoroughly to avoid soggy latkes.
• Use a heavy skillet for even heat distribution.
• Don’t overcrowd the pan to maintain oil temperature.
• Adjust salt to taste after mixing the batter.
• Keep cooked latkes warm in a low oven (200°F) while frying the rest.

Substitutions

If you don’t have certain ingredients on hand or want to adjust the recipe, here are some practical substitutions that work well without compromising texture or flavor.

• Use chickpea flour instead of all-purpose flour for a gluten-free option.
• Swap yellow onion with shallots or green onions for a milder flavor.
• Replace vegetable oil with avocado or sunflower oil for frying.
• Use sweet potatoes instead of russets for a sweeter latke.
• Substitute ground flaxseed with chia seeds for the vegan binder.

Storage & Reheating

Storing and reheating latkes properly helps maintain their crispness and flavor. Follow these guidelines to enjoy leftovers without losing texture.

• Store cooled latkes in an airtight container in the refrigerator for up to 3 days.
• Reheat in a skillet over medium heat to restore crispiness rather than using a microwave.
• You can freeze cooked latkes in a single layer on a baking sheet, then transfer to a freezer bag for up to 1 month.
• Reheat frozen latkes in a hot oven (375°F) for 10-15 minutes until warmed through and crispy.

Perfect Pairings

These vegan potato latkes pair nicely with a variety of accompaniments that complement their crispy, savory profile. Consider these options to round out your meal.

• Vegan sour cream or plain plant-based yogurt
• Applesauce or cranberry sauce
• Fresh green salad with lemon vinaigrette
• Roasted vegetables like carrots or Brussels sprouts

FAQs

Here are answers to common questions about making and serving vegan potato latkes to help you troubleshoot and perfect your recipe.

Nutritional Note

These vegan potato latkes are primarily made of potatoes and oil, providing carbohydrates and fats. Nutritional content varies based on oil quantity and serving size.