Vegan Potato Latkes
These crispy latkes are filled with hand grated potatos and are dairy-free and eggless! Making fried latkes is easier than you think and will be a hit at your Hannukah gathering.
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Servings: 8 -10 latkes
Ingredients
- 4 medium russet potatoes about 3.5-4 cups grated
- 1 onion about 1 cup grated
- ½ cup all-purpose flour
- Potato starch from potatoes- see instructions
- 1 flax egg 1 Tbsp (8 grams) ground flax seed mixed with 3 Tbsp almond milk left to sit for 5 minutes
- 1 teaspoon garlic powder
- 1 teaspoon dried parsley
- salt & pepper to taste I recommend at least 1 tsp salt
- Vegetable or Soybean oil for frying actual amount depends on size of pan
Instructions
- First, make the flax egg and set aside.
- Next, grate the onions and potatoes into a large bowl. Add to a cheesecloth or nut milk bag and strain the potatoes over the bowl. Don't discard the potato liquid yet as you will want to use the starch that settles to the bottom of the bowl in the batter.
- Add the strained grated potatoes and onions to a separate bowl. Then, add in the flax egg, all-purpose flour, and spices. As a final step, dump out the water from the bowl containing the potato liquid. At the bottom there should be a layer of potato starch. Add this to the bowl with the rest of the latke ingredients and stir until well mixed. The potato pancake batter should be slightly sticky, but not too wet. If it's too dry, add in 1-2 Tbsp of almond milk and mix.
- Next, fill up your frying pan until it is ¼ inch high in oil. Once the oil is hot, scoop out the latke batter and add it to the pan. Use a spatula to immediately press down and flatten each latke so it is not too thick. Make sure not to overcrowd the pan.
- Fry each latke for 2-3 minutes on each side or until browned and crispy. Once the latkes are done, remove and place onto a paper towel lined plate to soak up any excess oil.
- Serve the latkes while still warm with your choice of toppings. Enjoy!
Notes
- Since you want starchy potatoes (not waxy) I recommend using russet, Idaho, or Yukon gold potatoes. The potatoes you see pictured in my recipe are russet potatoes.
- To make gluten-free just use a 1:1 GF flour mix.
- Latkes can be stored in the fridge for 4-5 days between layers of paper towels or parchment paper. To reheat, place in the microwave for 30 seconds- 1 minute or heat in a frying pan for 2-3 minutes on each side until warmed.
- Latke batter CANNOT be prepped in advance. If you let the potato batter sit for too long, it will turn brown. While it is still edible, it doesn't look great so I really recommend making this latke batter when you are ready to cook the latkes.
Nutrition
Serving: 1latke (fried) | Calories: 186kcal | Carbohydrates: 26g | Protein: 3g | Fat: 8g | Saturated Fat: 1g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 5g | Trans Fat: 1g | Sodium: 8mg | Potassium: 492mg | Fiber: 3g | Sugar: 1g | Vitamin A: 3IU | Vitamin C: 22mg | Calcium: 21mg | Iron: 1mg
Tried this recipe?Mention @shortgirltallorder or tag #sgtoeats!