Vegan Classic Potato Latkes
Crispy, golden, and packed with nostalgic flavor, these Vegan Classic Potato Latkes are a plant-based twist on a traditional favorite! Made with simple yet wholesome ingredients like Russet potatoes, yellow onion, chickpea flour, and a touch of unsweetened applesauce for binding, this recipe ensures each latke is perfectly crispy on the outside and tender on the inside. The use of applesauce as an egg substitute not only keeps these latkes vegan but also adds a subtle sweetness that beautifully complements the savory notes. Ready in just 40 minutes, they're easy to whip up for Hanukkah celebrations, brunch, or anytime you're craving comforting, homemade potato pancakes. Serve them fresh from the skillet with vegan sour cream or applesauce for a delightful pairing. Perfect for sharing with plant-based eaters and omnivores alike, these latkes are a must-try for lovers of crispy, hearty comfort food!
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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
- 0 Vegetable oil
Directions
Step 1
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.
Step 2
Grate the onion using the same method and combine it with the potatoes, squeezing out additional excess liquid.
Step 3
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.
Step 4
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.
Step 5
Heat a generous amount of vegetable oil in a large non-stick skillet over medium-high heat until shimmering.
Step 6
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.
Step 7
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.
Step 8
Transfer the cooked latkes to a plate lined with paper towels to drain excess oil.
Step 9
Repeat frying with the remaining potato mixture, adding more oil to the pan as needed.
Step 10
Serve hot, garnished with vegan sour cream or applesauce, if desired.
Nutrition Facts
| Serving size | (1472.6g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 1633.4 |
| Total Fat 14.9g | 0% |
| Saturated Fat 2.1g | 0% |
| Polyunsaturated Fat 8.4g | |
| Cholesterol 0mg | 0% |
| Sodium 2992.1mg | 0% |
| Total Carbohydrate 338.8g | 0% |
| Dietary Fiber 27.0g | 0% |
| Total Sugars 26.1g | |
| Protein 45.8g | 0% |
| Vitamin D 0IU | 0% |
| Calcium 226.0mg | 0% |
| Iron 18.1mg | 0% |
| Potassium 7138.7mg | 0% |
Source of Calories