Monday, July 16th, 2018

Vegan Potato Latkes Recipe

Published on December 1, 2010 by   ·   12 Comments Pin It

It’s the first day of December, the first day of Hanukkah, and the first day in more than a month that we aren’t thinking about Thanksgiving food! Enjoy these crisp, delicious latkes (that prove you don’t need eggs to have Chanukah spirit) by VegNews columnist Robin Robertson, whether or not you’ll be giving the old dreidel a twirl.

Serves 6

What You Need:

1-1/2 pounds russet potatoes, peeled and grated
1 small yellow onion, peeled and grated
1 tablespoon fresh parsley, minced
1/4 cup all-purpose flour
1/2 teaspoon baking powder
1 teaspoon salt
1/4 teaspoon freshly ground black pepper
Canola oil, for frying

What You Do:

1. In a colander set over a large bowl, place potatoes. Using your hands, squeeze out the excess liquid from the potatoes. Pour off the liquid and place potatoes in the bowl. Add onion to potatoes along with parsley, flour, baking powder, salt, and pepper, and mix well.

2. Preheat oven to 275 degrees. In a large skillet over medium heat, heat a thin layer of oil. Take a heaping tablespoon of batter and flatten it before gently placing it in the hot oil. Make three or four more potato pancakes this way, and add to skillet without crowding pan. Fry until golden brown on both sides, turning once, about 8 minutes total.

3. Repeat with remaining potato mixture, adding more oil as necessary. Remove the cooked potato pancakes to paper towels to drain, then transfer to an ovenproof platter and keep warm in the oven until all pancakes are cooked.

Editors Note: Serve with applesauce and vegan sour creme.  And make more than you need.. these go fast!

OR Click this pic for a Sweet Potato Latke Recipe beyond workd!


recipe courtesy of VegNews Magazine

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Readers Comments (12)

  1. Dana says:

    I got this post just in time! Thank you!

  2. fay says:

    I am going to attempt to make these latkes tonight but wanted to know if you had any suggestions for side dishes to go with these? A vegetable? A main course? Some sort of salad?
    Although, I would be content with just eating latkes, I feel as if I need to
    serve a complete meal.

  3. Chloé Jo says:

    Traditional Jewish foods work really well with latkes, tzimmis, blintzes, and kugel. But that is really an unhealthy carb fest! I suggest making a green salad with sweet elements, like nuggets of dried fruit, pieces of nuts, and/ or fresh fruit.

  4. fay says:

    Thanks for the suggestions! I decided to go with
    I’m actually making the latkes right now…wish me luck.


  5. Emily says:

    I used this great recipe as a base for some non-traditional latkes, and they worked out really well! I made apple-parsnip latkes with a ginger spread, bubble-and-squeak (potato and cabbage) latkes with beer mustard, and horseradish-jicama latkes with applesauce. I published the recipes on my blog, The Vegan Home Chef, if anyone is interested… Thanks for giving me the idea!

  6. […] this is your first festivus as a vegan, not to worry, try this egg-free version and feel free to get gourmand on your relatives tuchuses with some fancy additions […]

  7. Rachel says:

    Would gluten free flour work with this recipe?

  8. […] did they taste anything other than delicious. Recipes of the egg-less variety can be found here and here. So whether you are vegan or just plain egg-headed like me, give it a whirl rather than a […]

  9. […] saw a latke recipe a couple of days ago (from The Girlie Girl Army; you can find the original here), and thought, well, I’ve got some time […]

  10. […] favorite Hannukah treats, I wanted to share a latke recipe with you! This veg version from Girlie Girl Army (courtesy of VegNews Magazine) sounds delicious. I haven’t tried it yet, but I want to! Check […]

  11. […] veg version from Girlie Girl Army (courtesy of VegNews Magazine) sounds delicious. I haven’t tried it yet, but I want to! Check […]

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