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Vegan Potato Latkes

These vegan potato latkes are super golden and crispy on the outside, with crispy, lacy edges and a tender middle. So easy to make with top tips for the BEST results!

Prep Time
5 mins
Cook Time
5 mins
Total Time
35 mins
Servings: 9 servings
Calories: 80 kcal
Course: Lunch
Cuisine: Israeli

Ingredients

  • 2 tablespoons of flax meal
  • 3 tablespoons of water
  • 1 pound of russet potatoes, peeled and grated
  • 1 small yellow onion, grated
  • ¼ cup of potato starch
  • ¼ cup of flour
  • 1 teaspoon of baking powder
  • ½ teaspoon of salt
  • High heat oil for frying

Instructions

    Cup of Yum
  1. In a small bowl, mix the flax meal and water. Mix well and set aside for 5 minutes.
  2. 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.
  3. 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.
  4. Heat a large skillet over medium-high heat, when hot, add about 2 tablespoons of oil.
  5. 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.
  6. Cook each side for 3 to 4 minutes until they are lightly browning. (Reduce the heat if they are burning under 3 minutes).
  7. 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.
  8. When ready, serve immediately. (If they get cold, reheat them in the oven.)

Notes

  • Serve topped with apple sauce or vegan sourcream and a sprinkle of chopped parsley. 
  • Serve topped with apple sauce or vegan sourcream and a sprinkle of chopped parsley. 
  • To save time: Use a food processor to shred the potatoes and onions in SECONDS.
  • To adjust the texture: We love using medium-sized shreds, but finely grate the potato/onion instead, for a smoother, slightly denser texture.
  • Squeeze out ALL the liquid: If the potato onion mixture contains excess liquid, it won’t crisp up or brown properly.
  • Make even-sized latkes: By ensuring the size and thickness are the same, the latkes will cook evenly. Make them smaller or larger, based on whether you’re serving them as an appetizer, side, or main.

Nutrition Information

Calories 80kcal (4%) Carbohydrates 17g (6%) Protein 2g (4%) Fat 1g (2%) Saturated Fat 0.1g (1%) Polyunsaturated Fat 0.5g Monounsaturated Fat 0.1g Sodium 182mg (8%) Potassium 282mg (8%) Fiber 2g (8%) Sugar 1g (2%) Vitamin A 1IU (0%) Vitamin C 4mg (4%) Calcium 42mg (4%) Iron 1mg (6%)

Nutrition Facts

Serving: 9servings

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.