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Vegan Latkes (Potato Pancakes)

  • Author: Liz Madsen
  • Total Time: 30 minutes
  • Yield: 14 1x
  • Diet: Vegan


Crispy on the outside, soft on the inside, Vegan Latkes (Potato Pancakes) are perfect for Hanukkah but really any time!


Units Scale
  • 1 large or 2 medium yellow or sweet onions
  • 2 pounds Russet potatoes (see note 1)
  • 3 teaspoons sea salt
  • 1 teaspoon fresh cracked black pepper
  • 4 tablespoons Bob’s Red Mill Egg Replacer (see note 2)
  • 2 teaspoons baking powder
  • 1 cup all purpose flour (use gluten-free if needed; see note 3)
  • Safflower seed oil (or another high heat oil) (see note 4)


  1. Prep onion: Start by peeling and quartering your onion and putting it through a food processor with a grating attachment. You can also just use the regular S-blade to chop it very finely.
  2. Prep potatoes: Peel your potatoes, cut them in half lengthwise (and again if needed) and feed through the food processor with the grating attachment. If you don’t have one, you can also use a box grater.
  3. Squeeze out extra liquid: Using a clean kitchen towel or paper towels, squeeze out as much excess water out of the potatoes and onion as you can. My husband likes to spread them out on one towel, cover with another, and then use a rolling pin or his hands to press out the extra water. I’ve seen others put all the shreds in one big towel and ring out over the sink. However you do it, just get as much liquid out as possible--it makes a big difference in how well the latkes stick together and their overall taste and texture.
  4. Mix: Add the shredded potatoes and onions to a large bowl. Now add the vegan egg replacer, flour, salt, pepper, and baking powder. Stir well with your hands. You should be able to take a golf-ball size clump and stick it together in your fist. If it falls apart, you need more binder. If it’s squishy wet, add a bit more flour.
  5. Heat the oil: Heat about a quarter inch of oil in a large heavy bottom pot with tall sides over medium high heat. You want it to be about 350ish degrees Fahrenheit (177 degrees Celsius) but if you drop a tiny piece of batter (like a shred of potato) in the oil and it sizzles, it’s ready.
  6. Determine size: Decide what size vegan latkes you want--every family does it a little differently. A heaping tablespoon will make a latke that’s 2-3 inches in diameter, while two tablespoons (about a golf ball size) will make a larger 5-6 inch latke.
  7. Form latkes: Depending on what size you chose, pack the latke ball well into your tablespoon. If doing a larger latke, pop out the first ball, add another one, and then combine in your hands, compacting the mixture together.
  8. Cook: Carefully drop into the oil (it can splatter) and let sizzle for 30 seconds, then use the bottom of your strong spatula to flatten the latke pot into a nice round disk. Cook for approximately 2-4 minutes each side (depends on pan, size of latke, heat of oil--you’ll get a rhythm down). Depending on how big your latkes and the size of your pot, you can cook around 3-5 at a time.
  9. Flip: Flip carefully and gently press down and cook the other side. I find that the second side cooks faster as the latke has already come to temperature.
  10. Transfer to plate: Carefully transfer cooked latkes to a plate lined with paper towels and sprinkle with salt while still warm.
  11. Cook the rest: Cook the remaining latkes--you may choose to cover the plate of cooked latkes with a kitchen towel to keep them warm.
  12. Nosh: Serve with vegan sour cream and applesauce--or whatever else you like. Enjoy!
  13. Store: Refrigerate leftover latkes in an airtight container for up to 3-4 days. I recommend reheating in a frying pan or air fryer, as a microwave may just make them soggy. You can also freeze your latkes for up to 3 months--again reheating in a pan (with a small amount of oil) is best.


  • Note 1: While technically any potatoes will work (sweet potato latkes are awesome in case you’re wondering), Russets tend to be a little firmer and hardier, making them crisp up nicely in the oil.
  • Note 2: I tried a few different egg replacers, and the one that most replicates egg to me is Bob’s Red Mill Egg Replacer. I get it from my regular grocery store, mix a 1:2 ratio with water with a whisk, and it thickens in less than 30 seconds. Other egg replacers I’ve tested that work include Just Egg and ground flaxseed eggs, though I’ll note the ground flaxseed makes it a little heavier; less fluffy.
  • Note 3: While other flours may work, this is what my mom used and it does keep them pretty light and fluffy. Chickpea flour and gluten-free all purpose flours also work, which make them perfect for gluten-free folks.
  • Note 4: I like to use safflower oil but any high heat but neutral flavor oil will work. I think many folks use rice bran oil. Traditionally, Hanukkah foods include oil to symbolize the oil lasting 8 nights. If you prefer not to cook with oil, these can be baked or air-fried.
  • Prep Time: 20 minutes
  • Cook Time: 10 minutes
  • Category: Entree
  • Method: Fryer
  • Cuisine: American, Jewish

Keywords: Vegan, Nut-Free, Sugar-Free, Soy-Free, Can Be Gluten-Free, Vegan Latkes, Vegan Potato Pancakes