A vegan and gluten-free take on traditional potato pancakes. These easy vegan latkes are crispy on the outside and soft on the inside. They are seasoned to perfection and made with just a few simple ingredients. No flax egg, egg replacer or matzo meal required and yet they still stay together!
Nothing says Hanukkah like the smell of crispy latkes frying in the kitchen. Even if you aren't celebrating Hanukkah, this easy appetizer is a show stopper and totally addictive. They are basically like onion-scented hash browns in pancake form. Yes, please!
Why You'll Love this Vegan Latke Recipe
- Crispy and golden brown
- Simple ingredients
- Easy to make
- Delicious as an appetizer or main course
- Vegan and gluten-free!
Ingredients
You most likely already have the ingredients you need for these crispy latkes in your pantry:
- Russet potatoes - grated by hand or with a food processor using a grating blade.
- White onion - grated along with the potatoes.
- Arrowroot powder/starch - to help bind them since we are not using an egg or matzo meal.
- Seasonings - garlic powder, salt and black pepper.
Simple, right? The latkes are pan-fried in olive oil and traditionally served with apple sauce or sour cream.
How to Make Crispy Potato Latkes
1. Grate the potatoes and onion. Coarsely grate the potatoes and onion using either a box grater by hand or food processor with a coarse grating disc.
2. Squeeze out the excess water. Use a cheesecloth or nut milk bag to wring out as much of the onion and potato water as possible. Discard the water and place the grated potatoes and onions into a large mixing bowl.
3. Add the arrowroot powder and seasonings. Stir to combine the arrowroot powder, garlic powder, salt and pepper with the potatoes and onions. Set aside the potato mixture briefly.
4. Heat the skillet with olive oil. Heat ¼-inch of olive oil in a cast iron skillet (or any large skillet/frying pan) over medium-high heat.
5. Form the potato patties. Pack the potato mixture into a ¼ cup measuring cup to help mold them into patties. Carefully place each patty onto the skillet.
6. Flatten the pancakes immediately on the skillet. The thinner they are, the crispier they will be.
7. Cook for 5 minutes per side. Cook each side until deeply golden brown with crispy edges. If they do not easily lift off the skillet with a spatula then they are not ready to be flipped.
8. Transfer the latkes to a plate lined with paper towels to sop up excess oil. Sprinkle the latkes with salt and let them cool for a couple minutes. If desired, place another paper towel on top and gently press to sop up additional oil - you may want to sprinkle with more salt if doing so.
9. Repeat until all of the latkes are fried, adding more oil to the pan as needed.
10. Serve the latkes while hot with homemade apple sauce, vegan sour cream, green onions, fresh herbs such as dill or chives and/or flaky sea salt. If making in advance, move the latkes to a parchment-lined baking sheet and keep in the oven at 225 degrees F until ready to serve.
Recipe Tips
- Remove excess water. Wringing out as much liquid as possible from the shredded potatoes and onion is a crucial step. The latkes will not get crispy if using a wet batter.
- Use oil. Seems pretty obvious, right? The latkes will cook but will not crisp up and get deeply golden brown without the use of ¼-inch of oil in the pan. Using oil is essential for an ultra crispy and flavorful result.
- Make sure the oil is hot. When you add the latkes to the skillet, the oil needs to be hot. It should sizzle as the potato mixture slides into the pan and hits the hot oil.
- Do not over-crowd the skillet. Use a large non-stick skillet to cook more latkes at once without them touching.
- Keep the latkes thin. Oftentimes, I see people making their latkes like mini hamburgers. They won't crisp up all the way through unless you flatten the potato mixture into a thin disc when frying.
- Enjoy right away. Latkes are crispiest when enjoyed while hot - fresh off the skillet. After being stored in the refrigerator they will start to get slightly soggy.
With these tips in mind you will master perfectly crisp vegan potato pancakes. They will go quickly so you may want to double up the recipe below by selecting "SCALE: 2x" in the recipe card!
Storage and Reheating
While these are best when fresh, store leftover latkes in an airtight container in the refrigerator for 3-5 days. Make sure they are completely cool before storing, otherwise they will steam and get soggy.
Reheat latkes in the oven at 300 degrees F for about 10 minutes until warmed through. They can also be reheated in the air fryer at 300 degrees F for 5 minutes.
Health Benefits of Potatoes
Potatoes have gotten a bad reputation because of how they are typically prepared: doused in butter, deep-fried or topped with bacon and high-fat cheeses. However, potatoes themselves have an impressive nutritional content. They contain complex carbohydrates and are a rich source of heart-healthy fiber (which keeps you satisfied longer), vitamin C and potassium.
In fact, potatoes have almost twice as much potassium as bananas. Potassium is essential for normal function of muscles (such as your heart) and maintaining electrolyte and water balance in your body. Potatoes also contain vitamin B6 and magnesium. Like other vegetables, potatoes are a low-calorie food and are free of fat, cholesterol and sodium.
According to the Academy of Nutrition and Dietetics, potatoes contain phytochemicals, which are nutrients that are being studied for their role in protecting us from diseases such as cancer and heart disease.
How to Select and Store Potatoes
Potatoes should be clean, firm, dry and smooth (no “eyes,” spots or sprouts). For optimal shelf life, they should be kept in a cool, dry, dark and well-ventilated space for three to five weeks. Do not wash the potatoes before storing or they might decay.
More Vegan Hanukkah Recipes
If you're looking for a more non-traditional latke recipe, try my latkes made with spiralized sweet potatoes!
For dessert, you'll be sure to please the crowd with gelt cookies, pretzel stars of David or sugar cut-out cookies in the form of stars of David, menorahs and dreidels!
I've put together a collection of Hanukkah recipes all in one place if you need more inspiration!
Now, let’s make these amazing vegan and gluten-free crispy potato latkes!
@eatingbyelaine Homemade vegan latkes 🕎 #jewishtiktok #jewishfood #hanukkah #hanukkahcheck #latkes #latkesoftiktok #hanukkahspirit #eggfree ♬ Candlelight - Maccabeats
Crispy Vegan Latkes (Potato Pancakes) - Gluten-Free
- Total Time: 30 minutes
- Yield: 8-9 latkes 1x
- Diet: Vegan
Description
A vegan and gluten-free take on the classic potato latke recipe. These potato pancakes are crispy on the outside and soft on the inside. They are seasoned to perfection and made with six simple ingredients. No egg or matzo meal required and yet they still stay together.
Ingredients
- 2 large russet potatoes, peeled and grated
- ½ large white onion, grated
- 2 tablespoons arrowroot powder/starch
- 1 teaspoon garlic powder
- 1 teaspoon salt
- ½ teaspoon pepper
- Olive oil, for frying
- For serving: homemade apple sauce, vegan sour cream, dill, green onions, flaky sea salt
Instructions
- Grate the potatoes and onion. Coarsely grate the potatoes and onion using either a box grater by hand or food processor with a coarse grating disc.
- Squeeze out the excess water. Use a cheesecloth or nut milk bag to wring out as much of the onion and potato water as possible. Discard the water and place the grated potatoes and onions into a large mixing bowl.
- Add the arrowroot powder and seasonings. Stir to combine the arrowroot powder, garlic powder, salt and pepper with the potatoes and onions. Set aside the potato mixture briefly.
- Heat the skillet with olive oil. Heat ¼-inch of olive oil in a cast iron skillet (or any large skillet/frying pan) over medium-high heat.
- Form the potato patties. Pack the potato mixture into a ¼ cup measuring cup to help mold them into patties. Carefully place each patty onto the skillet.
- Flatten the pancakes immediately on the skillet. The thinner they are, the crispier they will be.
- Cook for 5 minutes per side. Cook each side until deeply golden brown with crispy edges. If they do not easily lift off the skillet with a spatula then they are not ready to be flipped.
- Transfer the latkes to a plate lined with paper towels to sop up excess oil. Sprinkle the latkes with salt and let them cool for a couple minutes. If desired, place another paper towel on top and gently press to sop up additional oil - you may want to sprinkle with more salt if doing so.
- Repeat until all of the latkes are fried, adding more oil to the pan as needed.
- Serve the latkes while hot with homemade apple sauce, vegan sour cream, green onions, fresh herbs such as dill or chives and/or flaky sea salt. If making in advance, move the latkes to a parchment-lined baking sheet and keep in the oven at 225 degrees F until ready to serve.
Equipment
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good quality olive oil (use code EBE25 for 25% discount)
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Buy Now → Notes
While these are best when fresh, store leftover latkes in an airtight container in the refrigerator for 3-5 days. Make sure they are completely cool before storing, otherwise they will steam and get soggy.
Reheat latkes in the oven at 300 degrees F for about 10 minutes until warmed through. They can also be reheated in the air fryer at 300 degrees F for 5 minutes.
- Prep Time: 10
- Cook Time: 20
- Category: Appetizer
- Method: Stovetop
- Cuisine: Jewish
Nina says
I made these tonight and they were so good and surprisingly easy. I always remember latkes being so messy to make- not these for some reason. They were a hit with my kids- I needed to do a gluten free, non-dairy latke and this fit the bill so well. Thank you!
Elaine Gordon says
Love to hear that! That is always my goal! Happy Hanukkah to you and your family!
Amy says
I was very happy to see a homemade healthier latke recipe on your site. I bought a 5-pound bag of potatoes and figured it would last our family several days. They were such a hit that I used up the bag in one shot and they became our whole dinner! I did cut the amount of salt down a bit, but otherwise, they were perfect. Thanks Elaine & happy Hanukkah!
Elaine Gordon says
Thank you so much, Amy! I'm so happy to you hear you and your family loved it so much! When we make it we usually fill up on it as well. Happy Hanukkah to you and your family! Best, Elaine
Peter says
For dietary reasons, I substituted parsnips for potatoes, and out of personal preference, I used a clove of grated garlic instead of the powder. These came out exceptionally well considering the amount of ingredient substitutions. I will be making these again, and I would definitely recommend this recipe.
Elaine Gordon says
Thank you so much, Peter! Love to hear about substitution successes. Very helpful to other readers. Thank you for taking the time to share and I'm so glad it worked out for you. Best, Elaine
Samantha says
Hi! These look fantastic! Do you think I can use an air fryer instead?
Elaine Gordon says
Thank you, Samantha! I bet you could but I haven't tested it yet. I tend to like the crispy texture when it is deep fried personally 🙂
Nathan says
It had been a while since I had latkes and this was the perfect recipe to come back to them! So crispy and comforting. I'll be making these again very soon I predict!
Elaine Gordon says
Thank you Nathan! I'm so glad you enjoyed them!
Ann says
This is a crowd-pleaser in my house. Thanks!
Elaine Gordon says
Thank you for sharing Ann!
Kathleen says
Oh wow, these potato latkes look so crispy and perfect! I am very happy that they are gluten free. Now everyone in my family can enjoy homemade latkes.
Elaine Gordon says
I'm glad your whole family can enjoy these latkes Kathleen! Thank you for sharing!
dana says
These are SO crispy and delicious! They didn't last long. Brought them to a potluck and they were a hit. Thank you!
Elaine Gordon says
When they don't last long it's the best compliment! Thanks so much for sharing Dana!
Bobby says
I look forward to these every year!