Vegan Potato Latkes

Vegan Potato Latkes

Latkes make a great side dish or appetizer and this vegan version won't disappoint you.

Course Side Dish
Keyword chanukah, chanukkah, hanukah, hanukkah, jewish cuisine, latkes, potato, Sweet Vegan Treats
Author Lynn Buono


  • 4 Russet Potatoes 3 - 3 1/4lbs
  • 1 Small Onion
  • 1/3 c Rice Flour
  • 1/3 c Corn Starch
  • 1/3 c Potato Starch
  • 1/2 c Flax Egg-Replacer Gel see recipe
  • Salt
  • Pepper
  • Vegetable Oil with a high smoke point


  1. Peel potatoes and onions and place directly into cold water.
  2. Grate the potatoes and onions with the largest setting on your grater or food processor. Cover the shredded mixture in ice water. Let the mixture rest in the chilled water for at least one hour or overnight.
  3. Drain the shredded potatoes and place them in a cotton dish towel or cheesecloth. Squeeze out excess water (it is important to get out as much of the water as possible and transfer to a large mixing bowl.
  4. In a medium bowl, combine rice flour, corn starch, potato starch, salt and pepper. Sprinkle ¾c of the dry mixture over the potato and onions. Gently mix together.
  5. Add the flaxseed gel to the potato mixture and gently stir. The combined ingredients should be rather dry – if it is still too wet, add more of the starch mixture.
  6. Add enough vegetable oil in a sauté pan to cover ½” high. A cast-iron pan works nicely for this.
  7. Test the oil if it is hot enough by dropping a small piece of potato in the pan. If it sizzles immediately, is it ready (approximately 360°).
  8. Using a large spoon, gently slide 1/3c of the mixture into the hot oil.
  9. Fry until it is crispy and golden brown. Flip and repeat on the other side.
  10. Once ready, take latkes out of the oil and put on a piece of brown paper to absorb excess oil.
  11. Store on a cooling rack.

Recipe Notes

Serve hot with a side of applesauce and (vegan) sour cream, or eat them plain.