Vegan Potato Latkes
There are certain foods that feel bigger than the recipe itself — dishes that carry memories, people, and moments with them. For me, latkes are one of those.
I don’t personally celebrate Chanukah, but over the years I’ve been lucky to celebrate with friends — gathering in warm kitchens, candles glowing, plates piled high with crispy potato latkes, and the inevitable debate over applesauce versus sour cream. It’s one of those traditions that makes you feel instantly welcomed, whether you grew up with it or not.
This vegan latke recipe is inspired by those evenings. It took a few iterations to get right — adjusting the texture, squeezing out more liquid than I thought humanly possible, and playing with the bind until the latkes held together and crisped beautifully. The result is everything I love about a classic latke: crunchy edges, tender centers, and that unmistakable comfort that comes from frying potatoes in oil.
I’m sharing these in honor of Chanukah and sending love to everyone observing the holiday. And even if you’re just here for cozy winter cooking, these latkes deserve a spot on your table.
Why You’ll Love These Vegan Latkes
• Crispy on the outside, tender on the inside
• Made with simple pantry ingredients
• Naturally dairy-free and egg-free
• Perfect for holidays, gatherings, or a cozy winter dinner
Ingredients
2 lbs russet potatoes, peeled
1 small onion
3 tbsp all-purpose flour (or gluten-free flour blend)
2 tbsp ground flaxseed + 5 tbsp water (flax egg)
1 tsp salt
½ tsp black pepper
Neutral oil for frying (avocado or vegetable oil)
Instructions
Prepare the flax egg by mixing ground flaxseed with water. Set aside for 5 minutes to thicken.
Grate the potatoes and onion using a box grater or food processor.
Transfer the mixture to a clean kitchen towel and squeeze out as much liquid as possible — this step is key for crispy latkes.
Place the drained potatoes and onion into a large bowl. Add flour, flax egg, salt, and pepper, and mix until combined.
Heat a generous layer of oil in a large skillet over medium-high heat.
Scoop about ¼ cup of the mixture per latke into the hot oil and gently flatten.
Fry for 3–4 minutes per side, until deeply golden and crisp.
Transfer to a paper towel–lined plate and sprinkle with a little extra salt while hot.
How to Serve
Latkes are best served immediately while hot and crispy. I love them with:
Classic applesauce
Vegan sour cream or cashew cream
Fresh chives or scallions
For a heartier meal, serve alongside a bright winter salad or roasted vegetables to balance the richness.
Food has a way of bringing people together, especially during the darker, colder months. These vegan latkes are a reminder that you don’t need to grow up with a tradition to appreciate it — sometimes being welcomed into it is just as meaningful.
Wishing warmth, comfort, and good food to all who are celebrating Chanukah 🤍
