Potato latkes are a staple in my kitchen, especially when I want something crispy and comforting that everyone can enjoy. I love how the kitchen fills with the scent of sizzling potatoes and onions, and the golden edges always tempt me to sneak one straight from the pan.

This vegan version holds together beautifully and delivers the same satisfying crunch as the classic, with a tender, savory interior. I often serve these for brunch or as a side at family dinners, always with a dollop of applesauce or vegan sour cream. They’re simple to make, and the texture—crisp outside, soft inside—never disappoints.

What makes these latkes special is their versatility. You can dress them up or down, and they reheat well for quick snacks. Whether it’s a holiday or just a weeknight, these latkes are always welcome at my table.

Quick Facts

Why You’ll Love It

These vegan latkes are simple, reliably crispy, and crowd-pleasing. They’re perfect for gatherings, easy to adapt, and use pantry staples you likely have on hand.

• Crispy edges with a tender center
• No eggs or dairy needed
• Great for brunch or dinner
• Freezer-friendly and easy to reheat
• Customizable with spices or herbs

Ingredients

The ingredient list is straightforward and uses items you probably have in your pantry. Yukon Gold or Russet potatoes work best for crispness, and a bit of flour and flaxseed help bind everything together. Onion adds depth and flavor, while a touch of baking powder ensures a light texture.

• 2 pounds Yukon Gold or Russet potatoes (about 4 medium)
• 1 medium yellow onion
• 1/4 cup ground flaxseed
• 1/2 cup water
• 1/3 cup all-purpose flour
• 1 teaspoon baking powder
• 1 1/2 teaspoons kosher salt
• 1/2 teaspoon black pepper
• 1/2 teaspoon garlic powder (optional)
• 1/4 cup chopped fresh parsley (optional)
• Neutral oil for frying (such as canola or sunflower)

Step-by-Step Instructions

Making these latkes is all about getting the potatoes as dry as possible and working quickly so they stay crisp. I recommend prepping your flax “egg” first, then grating and draining the potatoes and onion. After mixing, fry in batches for best results.

1. In a small bowl, combine ground flaxseed and water. Stir and let sit for 10 minutes to thicken.
2. Peel and grate the potatoes and onion using the large holes of a box grater or a food processor.
3. Place grated potatoes and onion in a clean kitchen towel and squeeze out as much liquid as possible.
4. Transfer the mixture to a large bowl. Add the thickened flax mixture, flour, baking powder, salt, pepper, garlic powder, and parsley if using.
5. Mix thoroughly until well combined.
6. Heat 1/4 inch of oil in a large skillet over medium-high heat until shimmering.
7. Working in batches, drop 1/4 cup portions of the mixture into the skillet. Flatten gently with a spatula.
8. Fry for 3–4 minutes per side, or until golden brown and crisp. Adjust heat as needed to prevent burning.
9. Transfer cooked latkes to a paper towel-lined plate to drain excess oil.
10. Repeat with remaining mixture, adding more oil as needed.
11. Serve hot with applesauce or vegan sour cream.

Chef Tips

A few tricks make these latkes extra crisp and flavorful. Don’t skip squeezing out the potato liquid—it’s key for texture. Use a nonstick or well-seasoned skillet for best results.

• Grate potatoes just before frying to prevent browning.
• Squeeze potatoes and onion thoroughly to remove excess moisture.
• Keep latkes warm in a 200°F oven while you finish frying.
• Don’t overcrowd the pan; fry in batches.
• Add a pinch of smoked paprika for a flavor twist.
• Taste and adjust salt after frying.

Substitutions

You can easily adapt this recipe to suit your pantry or dietary needs. The base is flexible, and a few swaps won’t compromise the crispness or flavor.

• Use chickpea flour instead of all-purpose for gluten-free latkes.
• Substitute sweet potatoes for a different flavor.
• Replace flaxseed with chia seeds for binding.
• Add grated carrot or zucchini for extra veggies.
• Use scallions instead of onion for a milder taste.
• Try avocado oil for frying if preferred.

Storage & Reheating

Latkes are best fresh, but leftovers keep well and reheat nicely. You can also freeze them for longer storage. Reheating in the oven restores their crispness.

• Store cooled latkes in an airtight container in the fridge for up to 3 days.
• Reheat in a 400°F oven for 8–10 minutes to crisp up.
• Freeze cooked latkes in a single layer, then transfer to a freezer bag.
• Reheat frozen latkes directly in a hot oven—no need to thaw.
• Avoid microwaving, as it softens the crust.

Perfect Pairings

These latkes pair well with classic toppings and a variety of sides. I often serve them with a simple salad or alongside a hearty main. For drinks, something crisp and light works best.

• Vegan sour cream or applesauce
• Simple arugula salad with lemon vinaigrette
• Roasted root vegetables
• A glass of dry Riesling or sparkling water with lemon

FAQs

I get a lot of questions about making vegan latkes at home. Here are answers to the most common concerns, from crispness to ingredient swaps.

Nutritional Note

Nutrition will vary based on oil used and serving size, but each latke is moderate in calories and contains no animal products.