Post includes tips to make the best fool proof recipe. Serve potato latkes with chunky homemade applesauce and/ or vegan sour cream.
About the recipe
We are big potato lovers in my family. My kids can eat it in any shape or form without complaining. I have tried recipes from all over the world, like Ecuadorian Llapingachos or Chinese potato fries or Italian fried potatoes. So what are latkes? They are basically Jewish style potato pancakes that are shallow fried and are eaten during Hanukkah festival. They can served with variety of condiments, like applesauce, sour cream etc. Traditionally, eggs are used for binding the potatoes and form the pancakes. But this latke recipe is without eggs and is completely vegan. These vegan potato pancakes are crispy on the outside and tender on the inside. I have included tips of how to make the best, crispy egg free latkes. I also made some chunky applesauce to serve with them - recipe included below.
Why I love this recipe?
the best eggless latke recipevery easy to make with just a few pantry ingredientsamazing texture - the crispy bits are to die forserve as a snack or side to any mealgreat to make ahead of time
Ingredients
For the details of the exact quantities of each ingredient and the list of ingredients needed, check the printable recipe card below. Here are the ingredients you need to make these eggless potato latke recipe:
Potato - I found most potato varieties work in this recipe - russet, Idaho, red etc. would all be perfect.OnionAll purpose flour Baking powder ParsleySalt & Pepper
Instructions
For the detailed instructions on how to make the recipe with exact timings, check the printable recipe card below. Here is how to make vegan potato latkes recipe: Grate potato and onion using the large holes on the grater. Alternately you can use the food processor to shred the veggies — this will be helpful when working with a larger batch. Place the grated veggies in a colander that is in turn placed on a plate or bowl to catch the excess liquid. Use your hands to squeeze as much as liquid as you can from the grated potato & onions. Collect the drained liquid and let it stand for a few minutes so that the potato starch settles in the bottom. Add the squeezed out potato & onions to a mixing bowl. Add the flour, chopped parsley, salt and pepper. Also add the potato starch from the bottom of the bowl. Mix well. Heat oil in a nonstick pan on medium flame. Scoop ¼cup of potato mixture into the skillet and spread it into a even flat disc. Cook until the bottom is golden. Press with spatula lightly to crisp up the edges. Flip gently and continue cooking until golden and crispy on the second side. Remove the pancakes onto an inverted wire rack that is placed on a paper lined plate. Serve immediately.
Expert Tips
I have found most potato types work in this recipe - so try russet, Idaho, red and so on.Potatoes can be grated using the large holes of a box grater or use a food processor with shredder/ grater attachment. Make sure to squeeze all of the water from the grated potatoes.Do not touch the latkes while cooking to make sure that they crisp up evenly. Gently press on them with a spatula to ensure they cook up crispy.These vegan potato latkes can be made ahead of time. Completely cool cooked pancakes, store in an airtight container in the fridge for 2 days and in the freezer for up to 2 months. When ready to serve, bake them in the oven at 375°F for about 7~10 minutes or until heated through and crispy.Serve them with applesauce and/or sour cream.Use crisp sweet-tart apples like Fuji, Braeburn, Jonagold to make the applesauce.
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Here are some of sweet and savory pancakes from all over the world you might like: I love hearing from you!! If you’ve tried this and liked it, then don’t forget to let me know. Give a star rating and let me know in the comments below. Also tag me in your creations on Instagram @cooks_hideout. I love sharing photos when people make my recipes. You can use the hashtag #cookshideout too.
Recipe Card
