This easy vegan latke recipe is perfect to fulfill all of your potato pancake needs for Hanukkah. It’s a simple and classic recipe featuring grated potatoes and onions, plus a few spices, fried in oil. Modify it to meet your preferences—try grating in some jalapenos or adding chili powder. The only question left: What will you top your latkes with?
Servings: 24 latkes Time: Prep: 10 minutes, Cook: 50 minutes
Recipe by: Maddie Reich of The Jewish Vegan
- Frying pan
- 3 lbs russet potatoes
- 2 large yellow onions
- 4 Tbsp matzo meal or bread crumbs if you can’t find matzo meal
- 2 chia eggs* (2 Tbsp ground chia, 6 Tbsp water)
- 2 Tbsp fresh parsley chopped
- 2 tsp salt
- ½ tsp garlic powder
- ½ tsp onion powder
- ½ tsp smoked paprika
- Vegetable oil
- Sea salt to top latkes
- Your favorite toppings
1. Wash and peel your potatoes. Take the peel off your onions.
2. Grate your potatoes and onions into a bowl. I recommend using the largest option on your grater that’s still holes (and not slices).
3. After everything is grated, take a small mound of the onion and potato and place it in a piece of your cheesecloth. I cut a 6-8in square out for this. Squeeze the onion and potato until no liquid is released from them.
4. Place the squeezed out onion and potato in a separate bowl.
5. Once you’ve squeezed all of the onion and potato, add the matzo meal, chia eggs, and spices to the onion and potato and mix until well combined. I recommend mixing with your hands to ensure it is combined well (particularly the chia eggs).
6. Preheat the oven to 200°F and line a baking sheet with parchment paper. You’ll use this baking sheet to store your latkes in the oven while you finish making all of them.
7. Heat a thin layer of oil in your pan over medium heat. The oil should cover the bottom of the pan, a little less than a 1/4 inch of oil.
8. Scoop about 2 tablespoons of the latke mix into your hand and shape into a latke. It should be about 2 inches across and thin (about 1/4 inch). Squish down the latke mix if needed.
9. Drop the latke into the pan. Fry on each side for approximately 3-4 minutes or until golden brown and crispy.
10. I recommend trying the first latke you make to test the taste and to ensure it’s cooked all the way through. After the first latke, you can adjust the spices or temperature of the stove. If the latke is browned and crispy on the outside but not cooked to the middle, lower your heat and try again.
11. When the latkes are golden brown and crispy on both sides, remove from the oil and place on a plate lined with paper towels. After about a minute, sprinkle with sea salt. As the plate gets full, transfer the latkes to the baking sheet to be stored in the oven to keep warm while you finish making the latkes.
12. Repeat with the rest of the mix.
13. Serve hot with your favorite toppings! I like sour cream, applesauce, guacamole, vegan cheese, and hot sauce.
- *To make chia eggs, combine 2 Tbsp ground chia with 6 Tbsp of water in a bowl and mix with a fork. Let sit for at least 5 minutes.
- Latkes can be frozen after cooking to be eaten later. Let them cool completely and then store in a freezer-safe container with parchment paper between each layer of latkes. You can reheat in the oven at 350° F for about 10-15 minutes.
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