Classic Vegan Latkes

Vegan potato latkes in oval blue and white platter with applesauce and vegan sour cream.

5 from 8 votes

These crispy vegan latkes, Jewish potato pancakes, are gorgeously simple but full of flavor. And they are ready in minutes! Serve these with applesauce or vegan sour cream for breakfast or a snack.

Prep Time15

Cook Time15

Resting time10

Total Time40

Course: Appetizer/side/snack

Cuisine: Jewish

Diet: Vegan, Vegetarian

Servings: latkes

Calories: 116kcal

Author: Vaishali · Holy Cow Vegan

Equipment

2 Bowls
Cast iron griddle or non-stick griddle

Ingredients

2 pounds russet potatoes (peeled if using potatoes that are not organic, then grated using the large holes on a box grater or a food processor attachment.)
2 tablespoons fresh herbs (chopped. I used sage and chives. You can use other herbs of your choice, including rosemary, oregano, thyme, cilantro and parsley. If using dried herbs, use two teaspoons total.)
1 teaspoon garlic powder (use two to four crushed or grated garlic cloves if using fresh)
½ cup rice flour
½ cup panko breadcrumbs
Salt and ground black pepper to taste
¼ cup neutral oil (like avocado oil, canola oil, peanut oil or sunflower oil)

Instructions

Place the grated potatoes in a dishtowel and wring out as much liquid as you can. Collect the liquid in a bowl.
Let the potato liquid stand in a bowl for five minutes. Then drain out the water that has collected on top, leaving a layer of starch underneath. This is amazing for the latkes and will help them crisp up, so don't discard it.
Add the potatoes to the bowl with the starch in it. Add remaining ingredients--herbs, breadcrumbs, rice flour, garlic powder, salt and pepper.
Mix well and set aside for five minutes. The salt will help express some more liquid from the potatoes, which in turn will help bind the pancakes. After the batter has rested for five minutes, mix again. The potatoes should feel moist. Form a two-inch ball of the potato mixture and pat into a pancake in your hands to make sure it holds together.
Heat a griddle over medium-high heat and coat the bottom generously with oil. Place the latkes on the griddle and fry until the bottom is golden-brown and crispy.
Flip carefully and continue to cook until the other side is golden-brown. Serve immediately.

Notes

Suggested additions:

Pick one of these to add even more delicious health and flavor to the vegan latkes:

Four finely chopped scallions for fresh, oniony flavor.
Half a finely chopped onion.
½ cup sauerkraut
1 grated apple

How to store and reheat vegan latkes:

Refrigerate: Latkes are best eaten fresh. But if you have leftovers, refrigerate in an airtight container for up to three days. You can also refrigerate the batter for two days.
Freeze: Freeze the latkes in an airtight container or freezer-safe container for up to four months. Thaw and reheat.
Reheat: Warm the latkes on a non-stick griddle or cast-iron griddle sprayed with oil or cooking spray, or in an oven preheated to 400 degrees Fahrenheit.

Nutrition