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Potato Pancakes / Latkes {Vegan Recipe}


With Hanukkah coming up, I couldn’t resist sharing this traditional recipe — vegan-style. Frying foods during Hanukkah is an ancient tradition, connected with the oil that was used to light the menorah during this “festival of lights.” (Modified from The Vegan Table by Colleen Patrick-Goudreau)

Ingredients

2 tablespoons ground flax seeds
4 tablespoons water
4 cups peeled and shredded potatoes (about 5 medium potatoes)
6 scallions, finely chopped
3 tablespoons all-purpose flour
1 tablespoon cornstarch
1 teaspoon salt, or to taste
Canola 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. 

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” to the potatoes, along with the green onions, flour, and salt. Use your hands to combine the ingredients and to get a feel for the mixture. You want it moist but not too wet. 

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 hot oil, pressing down on them to form 1/4 to 1/2 inch thick patties. To make a good medium-size patty, I use two tablespoons, but you can use one.

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. 

Yield: 15 to 20 latkes

TIPS FROM COLLEEN:

  • Shredded/grated potatoes will oxidize (turn a grayish/brownish color) pretty quickly, so I recommend having your green onions chopped and your “flax eggs” 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) + herbs for my flavor, color, and nutrients.

For more recipes like these, join me in my live-in-real-time online vegan cooking classes

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For more on living and cooking vegan (i.e. compassionately and healthfully), my books are here to help:

The Joy of Vegan Baking 

The Vegan Table

Color Me Vegan

Vegan’s Daily Companion

The 30-Day Vegan Challenge

The Joyful Vegan

FAQ

Each cooking class is fully interactive. While I am demonstrating, you can chime in with comments, questions, and ooohs and ahhhs the entire time. Not only does this increase connection among the students, both my assistant and I see your questions and make sure we answer all of them.
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We do our best to prepare you in advance so you are ready for when the class begins. If you have issues during the class, my assistant is there to help you. Sometimes it's an issue on the user side, and when there's an issue on my side, we do our best to mitigate it right away. One of the benefits of live classes is that they're in real time, which means it's a live feed. Sometimes technical issues are out of our control, but so far, we've never had any real issues that took away from the purpose of the class.
Absolutely! Unless something goes horribly wrong (and it rarely does), each class is recorded, and students receive the class recording within 2 days of the live class.
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Ultimately, what we take away is based on what we give, so I encourage you to be present and engaged in the class. But, for my part, if you know me, you know I'm pretty passionate about many things, and I can’t help bringing my love of food, history, language, animals, film, literature, and food lore to each class. My aim is that you walk away with a richer understanding of food, cooking, and eating than before you arrived. More than that, you will get helpful step-by-step instructions about each dish I'm demonstrating and a clear up-close view of all the ingredients and procedures. The best part is that I, too, make mistakes, and you see me make them live in real time. That's how we learn the most.
I'm thrilled to say that many students are regulars and repeats, and you will no doubt get to know some fabulous people when you attend these classes. I encourage engagement and follow-up, including posting photos, questions, and comments on our private Facebook page. Many friends and family members join from different cities, then share a virtual meal with each other once the class is over. (That makes my heart sing.) So, yes, despite being online the classes foster connection.
I have found that 60 minutes is the ideal amount of time to spend in a virtual class. Sometimes we stick around a little longer to finish something up or to enjoy a bonus cocktail by our resident mixologist (my adorable husband), but we like to honor your time and keep the classes to 60 minutes. (Some special / holiday classes are scheduled for 90 minutes, but they’re the exception.) If we go over and you need to drop off, you can always view the video later.
Absolutely! Once you are registered and the class is a go, you are officially enrolled. That means the recipes, resources, video recording, and even the chat transcript are yours to enjoy. You will receive a follow-up email whether you are in the live class or not.
Because the value of the classes includes exclusive recipes and resources as well as the live class / video recording, once a class is officially a go and you get access to the recipes, you cannot be refunded. However, if the class does not meet the minimum sign-up threshold and I cancel the class, you have the option of getting a full refund or switching to a different class. (This is one of the reasons I don't share the recipes until I know we've reached the minimum threshold.)
After the live class is over and enjoyed by students in real time, each class gets converted into an on-demand class so that others may enjoy the recipes, resources, and video recording. Most live classes become on-demand classes within 2 days.
No animal products are ever used in my recipes, so yes, all the classes are vegan / plant-based, which means nothing that comes out of or off of an animal. I've written three cookbooks (The Joy of Vegan Baking, The Vegan Table, and Color Me Vegan), and two lifestyle books (Vegan’s Daily Companion and The 30-Day Vegan Challenge), which also include recipes. I'm also always testing and developing new recipes (as well as modifying and perfecting old ones) to make sure students get the best, clearest, easiest-to-follow recipes — qualities that have become trademark in my work.
While living compassionately and consciously is not about being perfect, and while some students may not have access to the same bulk stores and package-free ingredients as me, I make an effort in my classes to use (and promote) as little packaging and plastic as possible, which is why so many of my recipes and menus are for how to cook and bake homemade and from-scratch!
My classes span a huge range, and your suggestions are always welcome: *Different types of cuisines (Italian, Thai, Asian, Mexican, etc.) *Particular ways of cooking and eating (Quick & Easy, Oil-free, By Color/Phytochemicals, ) *Cooking with specific appliances (Air-Fryer, Pressure Cooker, Slow Cooker / Crockpot, etc.) *Homemade from scratch (Seitan, Tempeh, Tofu, Miso, Nut Cheeses, Nut Butters, etc.) *Various holidays and seasons (Mother’s Day, Easter, Passover, Christmas, Thanksgiving, Summer, Fall, etc.) *Focused on meals (Packed Lunches, Breakfast, Brunch, Fancy Dinner, Quick Dinner, etc.) *Cooking with specific foods/ ingredients (Aquafaba, Beans, Spices & Herbs, Greens, Lentils, Grains, etc. *Baking from scratch (Pizza Dough, Breads, Pretzels, Bagels, and Biscuits, Cakes, Pies, Cobblers, etc.) *And everything in between.
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