Vegan Classic Potato Latkes
Crispy, golden-brown perfection awaits with these Vegan Classic Potato Latkes, a plant-based twist on the traditional favorite. Grated Russet potatoes and onion come together with chickpea flour and a touch of unsweetened applesauce to create a mixture that is both hearty and satisfying without the need for eggs. These latkes are pan-fried to achieve a beautifully crunchy exterior while remaining tender and flavorful inside, seasoned simply with salt, pepper, and baking powder to let the natural earthiness of the potatoes shine. Perfect as an appetizer, side dish, or festive snack, these dairy- and egg-free latkes pair wonderfully with vegan sour cream or applesauce for dipping. Quick to prepare and cooked in under 30 minutes, they’re ideal for any occasion where comfort and tradition meet cruelty-free cooking. Make these easy vegan latkes your new holiday staple!
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Recipe Information
Ingredients
- 4 large Russet potatoes
- 1 medium Yellow onion
- 0.5 cup All-purpose flour
- 2 tablespoons Chickpea flour
- 1 teaspoon Baking powder
- 1 teaspoon Salt
- 0.5 teaspoon Ground black pepper
- 0.25 cup Unsweetened applesauce
- Vegetable oil
Instructions
Peel the potatoes and grate them using a box grater or a food processor with a grating attachment. Transfer the grated potatoes to a clean kitchen towel and squeeze out as much liquid as possible.
Grate the onion using the same method and combine it with the potatoes, squeezing out additional excess liquid.
In a large bowl, mix the drained potato and onion mixture with the all-purpose flour, chickpea flour, baking powder, salt, and black pepper until well combined.
Add the unsweetened applesauce to the potato mixture and stir until evenly mixed. The mixture should hold together when pressed. If too dry, add a little more applesauce.
Heat a generous amount of vegetable oil in a large non-stick skillet over medium-high heat until shimmering.
Using your hands or a spoon, take about 2 tablespoons of the potato mixture, flatten it into a patty, and carefully place it into the hot oil. Repeat with additional patties, being careful not to overcrowd the pan.
Fry the latkes for about 3-4 minutes on each side, or until golden brown and crispy. Adjust the heat as necessary to prevent burning.
Transfer the cooked latkes to a plate lined with paper towels to drain excess oil.
Repeat frying with the remaining potato mixture, adding more oil to the pan as needed.
Serve hot, garnished with vegan sour cream or applesauce, if desired.
Nutrition Facts
Calories |
1633 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 14.9 g | 19% | |
| Saturated Fat | 2.1 g | 11% | |
| Polyunsaturated Fat | 8.4 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 2992 mg | 130% | |
| Total Carbohydrate | 338.8 g | 123% | |
| Dietary Fiber | 27.0 g | 96% | |
| Total Sugars | 26.1 g | ||
| Protein | 45.8 g | 92% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 226 mg | 17% | |
| Iron | 18.1 mg | 101% | |
| Potassium | 7139 mg | 152% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
