Traditional Vegan Latke Recipe – A Jewish Potato Pancake

Don’t have time to read the full blog post? JUMP TO THE RECIPE HERE!

Discovering a vegan latke recipe that retains the traditional latke’s beloved crunch and flavor can seem daunting. Many fear that removing eggs will sacrifice the texture that makes latkes so irresistible. 

Yet, my journey into plant-based cooking led me to create a vegan latke recipe that not only rivals its traditional counterpart but might just become your new favorite.

Faced with the challenge of maintaining that signature crisp without animal products, I experimented with various simple ingredients. 

The breakthrough came with a simple yet effective blend, proving that a delicious, crispy latke doesn’t require compromise.

This recipe is a testament to the fact that vegan alternatives can stand proudly next to traditional dishes, offering a delightful experience for all.

What Is Vegan Latke? 

Vegan latke are a plant-based version of the traditional Jewish potato pancake, typically served during Hanukkah.

Unlike the classic recipe, which often includes eggs and sometimes dairy for binding and richness, vegan crispy latkes rely on alternative ingredients to achieve a similar texture and taste.

Common substitutes include flaxseed meal, applesauce, or mashed bananas to bind the ingredients together. Made primarily from grated potatoes, onions, and a mixture of flour and seasonings, these latkes are fried until golden and crispy, offering a delicious and inclusive option for those following a vegan lifestyle.

Fact: Potatoes, the primary ingredient in latkes, were first domesticated in the region of modern-day southern Peru and extreme northwestern Bolivia between 8000 and 5000 BC.

Recipe Directions 

• Prepare the Flax Egg: In a small bowl, combine 1 tablespoon of ground flaxseed with 3 tablespoons of water. Stir and let it sit for 15 minutes to thicken.
• Grate the Vegetables: Using a box grater or food processor, grate the onions and potatoes into a large mixing bowl.
• Strain the Mixture: Place the grated potatoes and onions in a cheesecloth or nut milk bag. Squeeze the mixture over the bowl to strain out the excess liquid. Do not discard the liquid immediately; let it sit so the potato starch can settle at the bottom.
• Prepare the Batter: Transfer the strained grated potatoes and onions to a separate bowl. Add the flax egg, all-purpose flour, and spices (salt, black pepper, and garlic powder) to the bowl.
• Utilize Potato Starch: Carefully pour out the much water from the bowl with the potato liquid, preserving the starch that has settled at the bottom. Add this starch to the other ingredients and mix until well combined. The batter should be slightly sticky but not overly wet. If it appears too dry, gently mix in 1-2 tablespoons of almond milk.
• Fry the Latkes: Fill a frying pan with enough oil to a depth of ¼ inch and heat over medium-high heat. Once hot, scoop the latke batter into the oil. Use a spatula to press down each latke immediately, ensuring they are not too thick. Avoid overcrowding the pan.
• Cook Until Crispy: Fry each latke for 2-3 minutes on each side, or until they are browned and crispy.
• Drain Excess Oil: After frying, transfer the latkes to a plate lined with paper towels to absorb any excess oil.
• Serve Warm: Enjoy your vegan latkes warm, with your favorite toppings such as apple sauce or vegan sour cream.

Variations, Add-Ons, And Toppings 

Vegan latke recipe offer a canvas for creativity, allowing for a variety of variations, add-ons, and toppings to suit any taste preference. Here are some ideas to inspire your next batch:

Variations

• Vegetable Variations: Beyond potatoes and onions, incorporate other grated vegetables such as zucchini, carrots, sweet potatoes, or beets for additional flavors and colors.
• Flour Alternatives: For gluten-free options, substitute all-purpose flour with chickpea flour, rice flour, or a gluten-free flour blend.
• Herb Infusions: Mix in fresh herbs like dill, parsley, or chives into the batter for a fresh, aromatic twist.

Add-Ons

• Protein Boost: For a protein-rich latke, add finely chopped nuts or fold in cooked quinoa into the batter.
• Cheese Alternative: Sprinkle nutritional yeast or vegan cheese shreds into the mixture for a cheesy flavor.
• Spice It Up: Incorporate spices such as turmeric, paprika, or cumin for an extra kick of flavor and color.

Toppings

• Classic Toppings: Serve with vegan sour cream or a homemade apple sauce for a traditional pairing.
• Avocado Cream: Blend avocado with lemon juice, garlic, and herbs for a creamy, nutritious topping.
• Tahini Drizzle: A light drizzle of tahini mixed with lemon juice and garlic can add a rich, sesame flavor.
• Fresh Salsa: Top with a fresh tomato, cucumber, or mango salsa for a refreshing contrast.
• Green Goddess: A vegan green goddess dressing, made from herbs, avocado, and vegan mayo, offers a creamy and tangy option.

Vegetable Substitutions

• Cauliflower: A versatile substitute for rice, meat, and potatoes, perfect for low-carb alternatives.
• Zucchini: Great for noodles, lasagna layers, and baking, offering a moisture-rich texture.
• Mushrooms: Ideal for replacing meat due to their umami flavor and meaty texture, especially portobellos.
• Eggplant: A meaty vegetable that works well as a substitute for meat in dishes like lasagna and parmigiana.
• Sweet Potatoes: A nutritious swap for potatoes, adding sweetness and color to fries, mash, and baked goods.
• Butternut Squash: Excellent for creamy soups, pasta fillings, and as a sweet potato substitute.
• Spinach: Perfect for adding greens to smoothies, pasta, and as a salad base instead of lettuce.
• Beets: Great for adding color and earthiness to salads, hummus, and baked goods.
• Carrots: Can be spiraled into noodles, used in baking for natural sweetness, or as a crunchy snack.
• Chickpeas: An excellent protein substitute in salads, soups, and as a base for vegan “tuna” salad.

Quick Tip: For extra crispy vegan latkes, squeeze out as much liquid as possible from the grated vegetables before mixing them with the binding ingredients.

Best Side Dishes

• Apple Sauce A classic choice that adds a sweet contrast to the savory latkes.
• Vegan Sour Cream Offers a creamy, tangy complement to the crispy pancakes.
• Green Salad A simple mixed greens salad with a light vinaigrette balances the richness of the latkes.
• Roasted Vegetables Seasonal vegetables roasted with herbs provide a colorful and nutritious side.
• Sautéed Greens Kale, spinach, or Swiss chard sautéed with garlic add a flavorful and healthy touch.
• Quinoa Salad A protein-packed salad with vegetables and a lemony dressing complements the latkes well.
• Cucumber Dill Salad Refreshing and light, it’s a perfect palate cleanser between bites.
• Tzatziki A vegan version of this cucumber yogurt sauce adds a cool, herby flavor.
• Pickled Vegetables Quick-pickled cucumbers, carrots, or radishes add a crunchy, vinegary contrast.
• Hummus A creamy, garlicky hummus serves as a delicious dip or spread for the latkes.

How To Serve?

• Warm and Crispy: Serve the latkes fresh out of the pan, while they are still warm and crispy, for the best texture.
• Presentation: Arrange the latkes on a platter in a single layer to keep them crispy. Garnishing with fresh herbs like dill or parsley adds a touch of color.
• Dipping Sauces: Offer a variety of dipping sauces on the side, such as vegan sour cream, apple sauce, or a homemade spicy mayo. Small bowls or ramekins work well for this.
• Toppings Bar: Create a toppings bar for guests to customize their latkes. Include options like sautéed mushrooms, vegan cheese, green onions, or avocado slices.
• Side Dishes: Pair latkes with complementary side dishes such as a fresh green salad, roasted vegetables, or a bean salad for a complete meal.
• Lemon Wedges: Serving with lemon wedges on the side allows guests to add a fresh zesty flavor to their latkes.
• Stack Them Up: For a more dramatic presentation, stack latkes in a small tower and drizzle with your chosen sauce or topping.
• Seasonal Touch: Incorporate seasonal garnishes or ingredients into your presentation for a festive touch, especially during holidays like Hanukkah.
• Personal Plates: For sit-down meals, serve two to three latkes on individual plates with a dollop of sauce and a side salad for an elegant presentation.
• Eco-Friendly Serve Ware: If serving at a gathering, consider using eco-friendly plates and utensils for an environmentally conscious choice.

Quick Tip : To maintain the crispiness of vegan latkes, let them cool on a wire rack instead of a paper towel to prevent them from becoming soggy.

Storage & Make Ahead

• Refrigeration: Store leftover vegan latkes in an airtight container in the refrigerator for up to 3 days. Reheat in the oven or on a skillet for best texture.
• Freezing: Freeze latkes on a baking sheet until solid, then transfer to a freezer bag. They can be frozen for up to 2 months. Reheat from frozen in the oven for convenience.
• Make Ahead: Prepare the batter or fully cook the latkes a day in advance. If opting for the batter, keep it tightly covered in the refrigerator. For cooked latkes, reheat in the oven to restore crispiness before serving.
• Reheating: For the best results, reheat latkes in the oven at 375°F (190°C) for 5-10 minutes or until heated through and crispy.

Fact :The tradition of eating latkes during Hanukkah dates back to the Middle Ages, symbolizing the miracle of the oil that burned for eight days.

Frequently Asked Questions

Can I Make Vegan Latkes Gluten-Free?

Yes, you can make vegan latkes gluten-free by substituting the all-purpose flour with a gluten-free flour blend or another gluten-free alternative like chickpea flour.

Chickpea flour not only binds well but also adds a slight nutty flavor to the latkes. Ensure all other ingredients used are certified gluten-free to avoid cross-contamination.

How Can I Prevent My Vegan Latkes From Falling Apart?

To prevent vegan latkes from falling apart, ensure you have a good binding agent in your batter. Flax eggs are a popular choice for vegan recipes as they mimic the binding properties of eggs.

Additionally, make sure to squeeze as much liquid as possible from the grated potatoes and onions, as excess moisture can cause the latkes to fall apart during frying. Mixing the batter well to evenly distribute the flour and starch will also help keep them intact.

What Is The Best Way To Reheat Leftover Latkes To Keep Them Crispy?

The best way to reheat leftover latkes and keep them crispy is by warming them in the oven. Preheat your oven to 375°F (190°C), place the latkes on a baking sheet, and heat for 5-10 minutes or until they are heated through and crispy on the outside. Avoid microwaving as it can make them soggy.

Are There Any Low-Fat Cooking Methods For Vegan Latkes?

Yes, for a low-fat version, you can bake the latkes instead of frying them. Preheat your oven to 425°F (220°C), line a baking sheet with parchment paper, and lightly brush it with olive oil.

Place spoonfuls of the latke batter on the sheet, flatten them slightly, and bake for 15-20 minutes, flipping halfway through, until golden and crispy. This method significantly reduces the oil content without sacrificing the latkes’ texture and flavor.

Can I Freeze Vegan Latkes, And How Should I Do It?

Vegan latkes freeze exceptionally well. To freeze, first let them cool completely after frying. Place them in a single layer on a baking pan sheet to freeze individually, preventing them from sticking together.

Once frozen, transfer the latkes to a freezer-safe bag or container. They can be stored for up to 3 months. To reheat, bake them straight from the freezer in a preheated oven at 375°F (190°C) until they are warm and crispy, about 10-15 minutes.