If you’ve ever dreamed of enjoying the crispy, golden goodness of traditional latkes without any dairy or eggs, this Vegan Latkes Recipe is your new best friend. It’s all about simple, wholesome ingredients coming together to create those perfect crispy edges with tender centers that melt in your mouth. Whether it’s Hanukkah or any time you’re craving a comforting, savory treat, these latkes are guaranteed crowd-pleasers that everyone, vegan or not, will love.

Ingredients You’ll Need

The image shows two white bowls on a white marbled surface with wooden texture in the background. The first bowl contains four separate layers: chopped green onions on the left, white flour mixed with black pepper in the upper right, shredded light brown pieces on the lower right, and a white cream-like ingredient above the flour. The second bowl shows the mixture from the first bowl combined into a crumbly textured light beige mixture with small green bits throughout. A blue spatula with a metal handle is sticking into the mixture. Photo taken with an iphone --ar 4:5 --v 7

These ingredients are straightforward, familiar pantry staples that each play an essential role in making your latkes crisp, flavorful, and perfectly textured. From the hearty russet potatoes to the subtle tang of the fresh onion, every part counts.

Russet potatoes: The star of the show, providing a starchy and fluffy base that crisps up beautifully.
White onion: Adds a subtle sweetness and savory depth that balances the potatoes’ earthiness.
Unbleached all-purpose flour: Helps bind the mixture together while keeping the latkes light, not dense.
Non-dairy milk: Moisturizes the mix gently and keeps it plant-based without altering flavor.
Cornstarch: The secret to extra crispy latkes by firming up the batter once fried.
Kosher salt: Essential for seasoning and bringing all flavors forward.
Baking powder: Lightens the texture, making the latkes fluffy rather than heavy.
Freshly cracked black pepper: Adds mild heat and seasoning, customizable to your taste.
Avocado oil or neutral oil: Perfect for frying because it can handle the high heat without smoking.

How to Make Vegan Latkes Recipe

Step 1: Prep Your Potatoes and Onion

Start by washing your russet potatoes thoroughly to remove any dirt since you’ll be peeling them next. After peeling, slicing them into manageable wedges makes it easier to grate. Tossing the potatoes and onion quarters through the food processor’s grating disc quickly delivers that perfect shred. Then, be generous with wringing out all the excess moisture from the mixture—that step is key to getting those latkes crispy instead of soggy.

Step 2: Mix the Batter

In a medium bowl, combine your potato and onion shreds with the all-purpose flour, cornstarch, non-dairy milk, baking powder, salt, and freshly cracked pepper. Stir until everything is just incorporated—the mixture should be thick enough to hold together when scooped but not gummy. This batter balance is what helps your latkes hold their shape and get that incredible crunch in the pan.

Step 3: Fry to Golden Perfection

Heat your avocado oil over medium heat until it shimmers, signaling it’s ready. Using a cookie scoop or a measuring cup, drop scoops of batter into the hot oil. Immediately flatten the scoops into thin patties and cook until each side is a beautiful golden brown. Patience here is key—flip carefully and avoid overcrowding the pan so they cook evenly. Once fried, transfer the latkes to a wire cooling rack set over paper towels to let excess oil drip off. This little technique ensures your latkes stay crispy all around.

How to Serve Vegan Latkes Recipe

A white plate holds six golden brown crispy latkes arranged in a loose circle, each latke showing a rough, crunchy texture with some small browned edges, topped with small, bright green sliced scallions scattered on top. On the right side of the plate is a small white bowl filled with smooth, pale yellow applesauce that looks thick and slightly lumpy. The plate rests on a white marbled surface, and the photo is taken closely from above with good natural light, photo taken with an iphone --ar 4:5 --v 7

Garnishes

Simple toppings like a dollop of vegan sour cream or plain vegan yogurt bring a creamy contrast to the crispy latkes. Freshly chopped dill adds a bright, herbaceous note that lifts the flavors and makes each bite exciting and fresh.

Side Dishes

The classic pairing of latkes with applesauce offers a sweet balance that cuts through the savory richness effortlessly. To take it further, try serving latkes alongside roasted vegetables or a crisp green salad to add freshness and variety to your meal.

Creative Ways to Present

For a fun twist, stack latkes into mini towers topped with a spoonful of guacamole or vegan smoked salmon-style toppings. Turn them into a festive appetizer by adding small dollops of spicy vegan aioli and garnishing with microgreens—your guests will be so impressed with how versatile this Vegan Latkes Recipe can be.

Make Ahead and Storage

Storing Leftovers

Leftover vegan latkes can be kept in an airtight container in the refrigerator for up to 3 days. To maintain their crispness, place a paper towel in the container to absorb any moisture buildup.

Freezing

You can freeze latkes by first laying them in a single layer on a baking sheet in the freezer until solid. Then transfer them to a freezer-safe bag or container. When properly stored, they’ll keep for up to 2 months without losing flavor or texture.

Reheating

Reheat your latkes in a skillet over medium heat to restore their crispy exterior. Avoid microwaving if possible, as it will make them soggy. A few minutes on each side should bring back that freshly fried magic.

FAQs

Can I use sweet potatoes instead of russet potatoes for this Vegan Latkes Recipe?

Absolutely! Sweet potatoes make a delicious variation, offering a naturally sweeter flavor and vibrant color. Just be aware they’re softer, so you might need a bit more flour or cornstarch to hold them together.

Is it necessary to use a food processor to grate the potatoes and onions?

While a food processor speeds up the process and ensures uniform shreds, you can grate the potatoes and onions by hand with a box grater—it just takes a little more elbow grease.

Why is it important to wring out the potato and onion mixture?

Removing excess liquid is crucial for crispy latkes. If too much moisture remains, the patties will steam instead of fry, resulting in a soggy texture rather than the sought-after crunch.

Can I bake these latkes instead of frying them?

Yes, you can bake vegan latkes for a lighter option. Place them on a parchment-lined baking sheet, lightly brush with oil, and bake at 425°F (220°C) until golden and crispy, flipping halfway through. They won’t be quite as crispy as fried but still delicious.

What type of oil is best for frying vegan latkes?

Use an oil with a high smoke point like avocado oil, sunflower oil, or grapeseed oil. These oils can handle the heat without burning and help develop that beautiful golden crust.

Final Thoughts

There’s truly nothing like the satisfaction of biting into a warm, crispy latke that’s both comforting and fresh, and this Vegan Latkes Recipe delivers that in spades. It’s a simple yet special treat you can enjoy any time of year, and I promise, once you try these, they’ll become a staple in your kitchen favorites list. Get grating and frying—you’re about to make magic happen!

Vegan Latkes Recipe

Ingredients You’ll Need