Vegan Latkes! Shredded potatoes flavored with cilantro and turmeric, crispy on the outside and creamy inside. A nice little twist on the traditional potato latkes ( a Chanukah / Hanukkah favorite) we ate growing up.
When we celebrate the Jewish holiday Hanukkah, we make and eat fried foods. This is symbolic of the miracle of the oil that lasted for 8 days in the temple. We don't normally eat fried food very often, so Hanukkah is definitely a special treat for our families.
Why You'll Love This Recipe
If you love the traditional potato latkes served at this time of year, then this will be a flavor upgrade. We add cilantro and turmeric for a nice little burst of flavor to accompany this crispy, gluten-free appetizer.
Potato Latkes are typically held together with whisked eggs before being shaped and fried. We wanted to create a vegan version, so we began testing recipes without eggs, and this recipe is our vegan gift to you this holiday season.
Ingredients
- Yukon Gold Potatoes. Grated. We like this variety better than russet potatoes because we find that they stay creamier while also getting a beautiful golden brown crunch.
- Cilantro. Finely chopped
- Garlic Clove. Grated or minced
- Onion Powder.
- Turmeric.
- Sea Salt.
- Black Pepper. Freshly ground
- Vegan Mayo. This is what will help bind your potato pancakes, instead of eggs
- Vegetable Oil. For frying
How to Make Vegan Potato Latkes for Hanukkah
- Step 1: Preheat the oven to 350ºF. Line a baking sheet with parchment paper. Grate the potatoes and place them in a colander, sprinkle with salt, and let sit.
- Step 2: Using a cheesecloth or a clean kitchen towel, ring out excess moisture from the grated potatoes.
- Step 3: Add garlic, salt, pepper, turmeric, chopped cilantro, and vegan sandwich spread and mix well.
- Step 4: Using your hands, form about 15 small latkes.
- Step 5: Heat oil and drop about 5 latkes at a time. Cook until golden brown.
- Step 6: Place latkes on the lined baking sheet and bake for 15-20 minutes.
Recipe Tips
- Squeeze as much moisture as possible from the potatoes. This is a key step to making sure you get crispy, not soggy vegan potato latkes.
- You can use the large holes on a box grater or the shredding attachment on the food processor to grate the potatoes. Different types and sizes of graters will produce different textures of latkes. This is a fun way to experiment in your kitchen and figure out which texture your family prefers.
- Use a large skillet or a deep pan to allow plenty of room for your latkes to cook.
- Place a carrot in the oil; it will help keep it clean.
- After frying, allow the latkes to drain on a paper towel to absorb excess oil before baking.
Substitutions and Variations
There are endless ways to make latkes for Hanukkah! Check out some of our favorites. You can even use vegetables other than potatoes.
How to Serve Chanukah Latkes
Potato latkes are traditionally served with either applesauce or sour cream, depending on what else you're serving with the meal. Since these are vegan, make sure to serve a vegan sour cream for dipping and topping. You can even go outside of the box and serve with flavorful dips like Muhammara, Schug, Baba Ganoush, and even Romesco.
How to Store and Reheat
Since latkes are fried, they really are best served fresh. However, if you do have leftover latkes, allow them to cool completely. Then store in an airtight container in the fridge for 2-3 days. Alternatively, freeze latkes. When ready to serve frozen or made-ahead latkes, spray a little oil on top and reheat in a 400ºF oven for 5-7 minutes for made-ahead ones and 15 minutes for frozen latkes. Heat until hot and crisp.
Happy Chanukah from our Jewish home to yours!
If you enjoyed this recipe, it would help us tremendously if you left us a star rating in the comments below or on the recipe card. Do you have any questions about the recipe? Do you need a swap for any of the ingredients? We are here to help, just leave us a question in the comments below.
Vegan Potato Latkes
- Total Time: 1 hour 10 mins
- Yield: 15 1x
Description
Vegan Latkes! Shredded potatoes flavored with cilantro and turmeric, crispy on the outside and creamy inside. A nice little twist on the traditional potato Latkes, a Chanukah (Hanukkah) favorite.
Ingredients
- 2 lbs yukon gold potatoes, grated
- 1 tsp salt
- 1 cup chopped cilantro
- 1 large garlic clove, grated
- 1 tsp salt
- ¼ tsp black pepper
- 2 tsp onion powder
- 2 tsp turmeric
- ⅓ cups vegan mayo
- ¾ cups vegetable oil for frying
Instructions
- Preheat the oven to 350F. Line a baking sheet with parchment paper
- Place grated potatoes in a colander with a bowl or plate underneath. Sprinkle 1 teaspoon of salt on the potatoes and mix well. Let stand for 10 minutes (the potatoes will release some liquid)
- Using a cheesecloth or a clean kitchen towel, ring out excess moisture from the grated potatoes (make sure to squeeze out as much liquid as possible)
- Add garlic, salt, pepper, turmeric, chopped cilantro and vegan sandwich spread and mix well until well combined with the potatoes. Using your hands, form about 15 small latkes
- Heat about ¼ cup of oil in a non stick skillet skillet and drop about 5 latkes at a time. Cook at medium heat, 3-4 minutes per side or until golden brown. Place them on a plate lined with paper towels to absorb excess oil. Repeat the process two more times, using ¼ cup of oil each time.
- Place latkes on the lined baking sheet and bake for 15-20 minutes or until crispy
Notes
- Since latkes are fried, they really are best served fresh. However, if you do have leftover latkes, allow them to cool completely. Then store in an airtight container in the fridge for 2-3 days. Alternatively, freeze latkes. When ready to serve frozen or made-ahead latkes, spray a little oil on top and reheat in a 400ºF oven for 5-7 minutes for made-ahead ones, and 15 minutes for frozen latkes. Heat until hot and crisp.
- Prep Time: 25 mins
- Cook Time: 45 mins
- Category: Sides
- Cuisine: Kosher / Vegan
Nutrition
- Serving Size: 1 latke
- Calories: 150
- Sugar: .5
- Sodium: 395
- Fat: 13
- Trans Fat: 0
- Carbohydrates: 11
- Fiber: 1.4
- Protein: 1.3
- Cholesterol: 0
cindele
Wow- can't wait to try this new twist on an old favorite...must run and buy my cheesecloth!! Thanks for bringing new light to this wonderful holiday...a freilichen Chanukah to you both!
mayihavethatrecipe
Thank you, so much! Happy Hanukkah to you too. Sufganiot recipe is coming on Monday with very special fillings...
This American Bite
These look delicious, so colorful!
mayihavethatrecipe
Thank you! The turmeric gives these the beautiful golden color. Enjoy!
Lindsay Munif
Do you serve your Latkes with any sort of dip? or are they just as is?
mayihavethatrecipe
Actually, this may sound a little non-traditional, but we like serving our latkes with a side salad. We love how they soak up the dressing! Here are some of our favorites: http://wp.me/p255qa-aS