5 from 18 votes
Vegan Potato Latkes
These Vegan Potato Latkes use grated russet potatoes and onion, combined with a flax and water mixture as an egg substitute, along with potato starch, flour, and baking powder to bind. The latkes are pan-fried until golden and crispy on both sides, providing a vegan, crispy potato pancake alternative.
Prep Time
5 mins
Cook Time
30 mins
Total Time
35 mins
Servings:
9
servings
Calories:
80 kcal
Course:
Lunch
Cuisine:
Israeli
Ingredients
- 2 tablespoons flax meal
- 3 tablespoons of water
- 1 pound potatoes peeled and grated, russet
- 1 small yellow onion grated
- ¼ cup potato starch
- ¼ cup flour
- 1 teaspoon baking powder
- ½ teaspoon salt
- cooking oil high heat, for frying
Instructions
- In a small bowl, mix the flax meal and water. Mix well and set aside for 5 minutes.
- Put the potatoes and onions in a cheesecloth, nut milk bag, or a thin dish towel, and squeeze out the liquid until no more liquid comes out when squeezing.
- In a large bowl, add “dry” potato onion mixture, flax mixture, potato starch, baking powder, and salt. Mix well until all the ingredients are fully incorporated.
- Heat a large skillet over medium-high heat, when hot, add about 2 tablespoons of oil.
- To form the latkes, use a ¼ measuring cup to scoop the batter into your hand. Press the batter to make a flat patty (make sure it’s flat so it’s not dense). Carefully place the latkes into the pan. To not overcrowd the pan, work in batches to make it easier to flip the latkes.
- Cook each side for 3 to 4 minutes until they are lightly browning. (Reduce the heat if they are burning under 3 minutes).
- Transfer the latkes to a plate lined with a paper towel to absorb any excess oil and cover to keep warm if working in batches.
- When ready, serve immediately. (If they get cold, reheat them in the oven.)
Cup of Yum
Notes
- Use a food processor to shred potatoes and onion quickly.
- Adjust shred size: medium shreds for crispiness or finer grating for a denser texture.
- Remove all excess liquid from the potato and onion mixture to ensure crisp latkes.
- Make latkes of even size and thickness to help them cook uniformly; size can be adjusted for serving as appetizers, sides, or main dishes.
- Serve with apple sauce or vegan sour cream and garnish with chopped parsley.
Nutrition Information
Calories
80kcal
(4%)
Carbohydrates
17g
(6%)
Protein
2g
(4%)
Fat
1g
(2%)
Saturated Fat
0.1g
(1%)
Polyunsaturated Fat
0.5g
(3%)
Monounsaturated Fat
0.1g
(1%)
Sodium
182mg
(8%)
Potassium
282mg
(6%)
Fiber
2g
(8%)
Sugar
1g
(2%)
Vitamin A
1IU
(0%)
Vitamin C
4mg
(4%)
Calcium
42mg
(4%)
Iron
1mg
(6%)
Nutrition Facts
Serving: 9 servings
Amount Per Serving
Calories 80
% Daily Value*
| Calories | 80kcal | 4% |
| Carbohydrates | 17g | 6% |
| Protein | 2g | 4% |
| Fat | 1g | 2% |
| Saturated Fat | 0.1g | 1% |
| Polyunsaturated Fat | 0.5g | 3% |
| Monounsaturated Fat | 0.1g | 1% |
| Sodium | 182mg | 8% |
| Potassium | 282mg | 6% |
| Fiber | 2g | 8% |
| Sugar | 1g | 2% |
| Vitamin A | 1IU | 0% |
| Vitamin C | 4mg | 4% |
| Calcium | 42mg | 4% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.