Classic Vegan Latkes Potato Pancakes

I am always trying my hand at making vegan latkes or potato pancakes with different ingredient combinations, and some of my favorites on the blog are these vegan apple potato pancakes and these vegan sauerkraut potato pancakes. Today, however, I am going back to the basics with a simple but classic vegan potato latke recipe. It has all the yumminess of a traditional potato latke, minus the eggs. And you won’t be able to stop eating them! This is an utterly simple recipe with just five ingredients. You can flavor it up with other additions (more on that later) or eat the pancakes plain. They are great either way.

Why you will love this recipe

These vegan potato latkes are packed with authentic, delicious flavor. They are eggless, but that doesn’t mean you lose out on any of the great flavor or texture of a classic latke. They are quick and easy to make. You need minutes to put the latke batter together and a few more minutes to fry them up. You don’t need fancy egg replacers. We’ll harness the natural moisture and starch in the potatoes and simple pantry ingredients like rice flour and breadcrumbs to help hold these easy vegan latkes together. They are everyone friendly. The panko breadcrumbs in the recipe can be replaced with gluten-free crumbs for a gf diet. The recipe is vegan, soy-free and nut-free, and everyone is guaranteed to love it.

Ingredients

Russet potatoes. You need a starchy potato for latkes, so be sure to use a russet or any other starchy potato. You can leave the skin on if you’re using organic potatoes. Rice flour. Rice flour helps add some more starch to the recipe to help bind the potatoes in the absence of eggs. You can use all purpose flour or any gluten-free flour. I wouldn’t recommend chickpea flour because it will change the flavor of the latkes, but if you don’t mind it, it will work nicely as a binder. Panko breadcrumbs. These will add an extra bit of crispness to the latkes. You can use regular breadcrumbs or gluten-free breadcrumbs. Herbs. I used fresh chives and sage. You can add any herbs of your choice. Rosemary is great with potatoes, as is cilantro. If you don’t have fresh herbs, you can use dried. Garlic powder. You can also use fresh garlic. Grate or crush into a paste before using. Salt and ground black pepper Oil for frying. I use avocado oil, which can withstand high temperatures. You can use any neutral oil with a high smoke point.

How to make vegan latkes

Serving suggestions

Latkes are usually served with applesauce and the sweet and savory combination is quite fantastic. You can also serve the latkes with vegan sour cream or with a hot sauce. Top the vegan latkes with fresh herbs like chives or with scallions for an extra pop of fresh flavor.

Storage instructions

Refrigerate: Latkes are best eaten fresh. But if you have leftovers, refrigerate in an airtight container for up to three days. You can also refrigerate the batter for two days. Freeze: Freeze the latkes in an airtight container or freezer-safe container for up to four months. Thaw and reheat. Reheat: Warm the latkes on a non-stick griddle or cast-iron griddle sprayed with oil or cooking spray, or in an oven preheated to 400 degrees Fahrenheit.