Vegan Potato Latkes
Crispy on the outside, tender on the inside, and packed with flavor—these vegan potato latkes bring all the comfort and tradition of the classic dish, without the eggs! Your family and friends will absolutely love them!
Servings: 6
Calories: 135kcal
Equipment
Ingredients
For the potato latkes
- 1½ pounds russet potatoes (2 medium to large potatoes)
- 1 medium yellow onion
- ½-¾ cup flour
- 2 teaspoons salt
- ¼ teaspoon freshly ground black pepper
- Canola oil for frying
Instructions
- Cut the potatoes and yellow onion into wedges small enough to fit through the food processor’s feeder tube, then shred them using the processor’s grating blade. Transfer the shredded mixture to a kitchen towel and squeeze out any excess liquid.
- In a mixing bowl, combine the drained potatoes and onions with ½ cup of flour, salt, and pepper. Stir well until evenly mixed. If the batter feels too wet and isn’t holding together, gradually add more flour as needed.
- Heat a thin layer of oil in a large skillet over medium heat. Scoop a heaping tablespoon of the mixture, flatten it into a pancake shape with your hands, and gently place it into the hot oil. Repeat with additional latkes, being careful not to overcrowd the pan.
- Fry each latke until golden brown, flipping once, for about 8 minutes total. Transfer to a paper towel-lined plate to drain. Repeat with the remaining batter, adding more oil as needed.
Notes
- Removing Excess Moisture: After grating the potatoes, place them in a clean kitchen towel or cheesecloth and wring out as much liquid as possible. This step is crucial for crispy latkes.
- Frying Temperature: Heat the oil to medium-high before frying. If the oil is too hot, the latkes will burn on the outside but stay raw on the inside. If the oil is too cold, they’ll absorb too much oil and become greasy.
- Shaping the Latkes: Use a spoon or your hands to form the latkes into small, flat patties. If the mixture feels too loose, add a little more flour or starch to help bind it together.
- Avoid Crowding the Pan: Fry the latkes in batches to avoid overcrowding. Too many latkes in the pan will lower the oil temperature, resulting in soggy latkes.
- Make Ahead Tips: Latkes can be made in advance and reheated in the oven at 375°F (190°C) for about 10 minutes to keep them crispy.
Nutrition
Calories: 135kcal | Carbohydrates: 30g | Protein: 4g | Fat: 0.2g | Saturated Fat: 0.1g | Polyunsaturated Fat: 0.1g | Monounsaturated Fat: 0.01g | Sodium: 782mg | Potassium: 512mg | Fiber: 2g | Sugar: 2g | Vitamin A: 2IU | Vitamin C: 8mg | Calcium: 21mg | Iron: 2mg