Classic Potato Latkes
Plant-based, delicious, and perfect for Hanukkah
With the winter holidays upon us, I couldn’t resist sharing this traditional Hanukkah latke (potato pancake) recipe — vegan-style.
Frying foods during Hanukkah is an ancient tradition, tied to the oil that miraculously kept the menorah burning in the Temple. The hanukkiah—the nine-branched menorah used for Hanukkah—holds one candle for each night of the holiday, with an additional helper candle used to light the others during this “festival of lights.”
Here is my go-to recipe for making delicious latkes, which originally appeared in my cookbook, The Vegan Table.
Ingredients
2 tablespoons ground flax seeds or Just Egg (see NOTE below)
4 tablespoons water
3 large Russet potatoes (about 1 pound), peeled
6 scallions, finely chopped or 1 yellow onion, shredded or thinly sliced
1/2 cup all-purpose flour
1 teaspoon baking powder
1 teaspoon salt, or to taste
Canola, olive, avocado or grapeseed oil, for frying
Nondairy sour cream and applesauce, as accompaniments
Directions
In a food processor or blender, whip the flax seeds and water together, until it reaches a thick and creamy — almost gelatinous — consistency, about 1 or 2 minutes. This is going to be our “eggs,” which will help provide some binding for our potato pancakes. Set aside.
NOTE: You can replace the flax eggs with the equivalent of two eggs using Just Egg. No prep needed—just shake the bottle and measure out the amount listed on the carton for two eggs. Add it directly to the recipe in place of the flax mixture below.
Next, spread the grated/shredded potatoes on a kitchen towel or cheesecloth, and roll it up jelly-roll style. Twist the towel tightly to wring out as much liquid as possible. You may need to do this again with a second towel to extract all the water. Transfer to a mixing bowl.
Add the “flax egg” or Just Egg to the potatoes, along with the green onions or sliced yellow onion, flour, baking powder, and salt. Use your hands to combine the ingredients and to get a feel for the mixture. It should feel just damp enough to hold its shape, but dry enough that it doesn’t cling to your hands.
Heat some oil in a large nonstick sauté pan over medium heat until hot but not smoking. Using a tablespoon, scoop a large spoonful of the potato mixture into the pan and press it down to form a 1/4- to 1/2-inch-thick patty. Repeat this until you have several patties in the pan, leaving enough space between them to cook evenly.
You are not trying to create dense patties, but the batter should stick together enough to form a patty and be flipped without falling apart. Slide a spatula underneath each latke while they’re cooking to make sure they don’t stick to the pan too much.
Brown on one side, turn and brown on the other. You may need to add more oil as you add more latkes to the pan. Transfer to a plate lined with paper towels to soak up excess oil.
Season with additional salt. Serve hot with nondairy sour cream and/or applesauce.
Tips from Colleen
Shredded/grated potatoes will oxidize (turn a grayish/brownish color) pretty quickly, so I recommend having all the other ingredients prepared before shredding the potatoes.
Grate/shred the potatoes by hand, or use the special grating blade in your food processor, which is a lot easier and faster.
Add additional shredded veggies such as carrots (or zucchini — but be sure to squeeze out the water).
Yield: About 2 to 2-1/2 dozen latkes
Supporting Ourselves Through the Holidays
Holiday foods have a way of bringing us together, reminding us of the rituals and flavors that connect us. And this season, as we cook and share and celebrate, I’m also thinking about how essential it is for each of us to tend to our own well-being.
Even with a nutrient-rich plant-based diet, we can thrive even more with thoughtful support. That’s where Complement comes in, I take Complement Essential as my daily multivitamin for B12, D3, iodine, zinc, and magnesium; Omega Complex for essential fats; and as part of my strength-training and muscle-building routine, I fuel up with their clean Organic Protein.
Complement your diet and and get 15% off everything you order—every time you order—using THIS LINK and the code: JOYFULVEGAN.
Additional Resources
👉 Connect with me 1:1 – Get personalized guidance whatever you are looking for.
👉 Read A Year of Compassion – Daily inspiration to help you live with intention, kindness, and clarity.
👉 Travel with me! I host animal-friendly, luxury, all-inclusive vegan trips around the world, specifically curated to ensure high-quality, high-touch premium experiences. Check out our upcoming trips, and let me know if you have any questions.
👉 Check out my Recipe E-Books and my library of On-Demand Cooking Classes for recipes for the holidays and beyond!
Questions? Comments? Thoughts?
Which type of potatoes do you think work best?