Best Vegan Potato Latke Recipe Ever for Crispy Perfection

There’s something utterly magical about the humble potato latke—a crispy, golden fritter with a tender, savory interior. Whether you’re celebrating Hanukkah or simply craving comfort food, latkes are a joy to make and to eat.

But what if you could enjoy all that crunch and flavor while keeping it completely plant-based? Enter: the best vegan potato latke recipe ever.

This recipe preserves everything you love about classic latkes—crisp edges, fluffy centers, and irresistible flavor—but with a vegan twist that everyone at the table can enjoy.

Perfect for family gatherings, festive dinners, or a simple weeknight treat, these vegan latkes are made with real, wholesome ingredients and zero compromise. They’re easy to prepare, endlessly customizable, and sure to satisfy both traditionalists and vegans alike.

So preheat your skillet and get ready—the best vegan potato latkes you’ll ever taste are only a few steps away!

Why You’ll Love This Recipe

• Crispy Perfection: Each latke boasts a beautifully crisp exterior and a soft, flavorful inside—just like the originals.
• Totally Plant-Based: No eggs or dairy here! This recipe uses clever substitutes for classic binders, making it suitable for vegans and anyone with egg allergies.
• Simple Ingredients: Everything you need is probably already in your pantry or fridge. No specialty items required!
• Customizable: Love a little heat? Add some chili flakes. Prefer a herby twist? Toss in fresh dill or chives.
• Perfect for Any Occasion: Whether it’s Hanukkah, a brunch party, or a cozy night in, these latkes are always a hit.
• Great for Meal Prep: Make a batch ahead and reheat for quick snacks or meals throughout the week.

Ingredients

Equipment

• Box grater or food processor with shredding blade
• Large mixing bowl
• Clean kitchen towel or cheesecloth
• Heavy-bottomed skillet or nonstick frying pan
• Slotted spatula
• Measuring cups and spoons
• Baking sheet lined with paper towels
• Small bowl (for flax “egg”)

Instructions

1. Prepare the flax “egg”:

   In a small bowl, combine 2 tablespoons ground flaxseed with 5 tablespoons water. Stir well and set aside for 5-10 minutes until thickened.

   This acts as your egg replacer and binder.

2. Grate the potatoes and onion:

   Peel the potatoes and onion. Using a box grater or food processor, coarsely grate both.

   Transfer the mixture to a large bowl.

3. Remove excess moisture:

   Place the grated potato and onion mixture onto a clean kitchen towel or cheesecloth. Fold up the towel and twist tightly over the sink, squeezing out as much liquid as possible.

   This step is crucial for crispy latkes.

   Tip: The drier your mixture, the crispier the latkes. Don’t skip this squeeze!

4. Mix the batter:

   Return the drained potato and onion to the mixing bowl. Add the chickpea flour, panko breadcrumbs, baking powder, salt, black pepper, garlic powder, and the thickened flax “egg.” Add chopped herbs if using.

   Mix thoroughly with clean hands or a sturdy spoon until everything is well combined.

5. Shape the latkes:

   Scoop up about 2-3 tablespoons of the mixture and form it into a compact patty, about ½-inch thick. Repeat until all the mixture is used.

6. Heat the oil:

   Pour enough neutral oil into your skillet to cover the bottom by about ¼ inch. Heat over medium to medium-high heat until shimmering, but not smoking.

7. Fry the latkes:

   Carefully add latkes to the hot oil, leaving space between each. Fry for 3-4 minutes per side, or until deep golden brown and crisp.

   Adjust the heat as needed to prevent burning.

   “Don’t overcrowd the pan—latkes need room to crisp!”

8. Drain and keep warm:

   Transfer cooked latkes to a paper towel-lined baking sheet to drain excess oil. If making a large batch, keep finished latkes warm in a 200°F (95°C) oven.

9. Serve:

   Enjoy your vegan potato latkes hot, with your favorite toppings.

Tips & Variations

• Choose the Right Potato: Russet potatoes are best for their high starch content, which helps bind the latkes and creates a fluffy interior.
• Make it Gluten-Free: Swap panko for gluten-free breadcrumbs without sacrificing crunch.
• Flavor Variations: Add shredded carrots or zucchini for color and nutrition. Sprinkle in cumin, smoked paprika, or fresh dill for a flavor twist.
• Bake Instead of Fry: For a lighter option, brush shaped latkes with oil and bake at 425°F (220°C) on a parchment-lined sheet for 15-20 minutes per side.
• Freeze for Later: Cooked latkes freeze beautifully. Cool completely, then freeze in a single layer. Reheat in a 400°F (205°C) oven until hot and crisp.
• “If you love crispy snacks, try my Cheese Penny Recipe—it’s a savory, cheesy bite-sized treat (and you can even veganize it!).”

Nutrition Facts

Nutrition values are approximate and will vary based on exact ingredients, oil absorption, and serving size.

Serving Suggestions

• Classic Toppings: Serve with vegan sour cream, unsweetened applesauce, or a sprinkle of fresh herbs.
• Brunch Platter: Pair latkes with avocado slices, sautéed mushrooms, and a fresh salad for a hearty brunch.
• Hanukkah Feast: Add these latkes to your holiday table alongside roasted veggies, kugel, and more.
• Sandwich It: Use two latkes as “buns” for a savory vegan sandwich with roasted veggies and your favorite sauce.
• Snack Time: Enjoy cold or reheated with a dollop of Cinnamon Pecan Ice Cream for a sweet-savory treat!
• For a holiday twist, check out these Christmas Cookie Shots that make any gathering extra festive.

Conclusion

There you have it—the best vegan potato latke recipe ever! With a few simple swaps and a little kitchen magic, you can enjoy all the beloved flavors and textures of traditional latkes, minus the eggs and dairy.

These latkes are crisp, satisfying, and absolutely crowd-pleasing, whether you’re serving them at a festive gathering or savoring a cozy night in.

Don’t be surprised if these vegan latkes become a new family favorite, requested year after year. Remember, making great food is all about sharing—so pass the plate, top them generously, and enjoy every last crunchy bite.

If you loved this recipe, explore more creative plant-based delights or try your hand at something sweet, like the irresistible Chocolate Heaven Cake. Happy cooking and happy eating!

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