These authentic potato latkes (pancakes) are reminiscent of the latkes that I grew up eating at my Bubby’s (grandmother) Hanukkah celebrations.
Seven years ago, shortly after going vegan, I decided to veganize the potato latke recipe that I had grown up eating and making. The result was an authentic latke with the same nostalgic taste that you’d expect from traditional potato latkes but made without animal products.
I first published this recipe on my blog in 2014 and since then, I’ve served these latkes countless times. They have become a holiday-time favourite that my family and friends always look forward to and request!
To make these latkes vegan, I swapped out the eggs (traditionally used as a binder in latke recipes) for flax eggs which are an inexpensive and accessible substitution. I also reworked the recipe so that these latkes would be baked instead of fried, which is an easier method in comparison to deep frying. I also experimented with flours in this recipe over the years and can confirm that these latkes can be made gluten-free using a 1-1 gluten-free baking flour.
Potato pancakes or “latkes” are traditionally served for Hanukkah, which is a Jewish holiday that takes place in November or December that is celebrated by eating foods fried in oil. I like to whip up batches of these all year long and they are always a crowd-pleaser.
This recipe will yield 12 large or 24 small latkes. I have even made these mini-sized for a party and they worked out to be the perfect cocktail appetizer that everyone loved!
These latkes are best served hot with applesauce or a vegan sour cream of your choosing. I personally love making this Cashew Sour Cream recipe from Oh She Glows - it’s super easy to make and I cannot recommend it enough!
A note on flours:
Serve these vegan latkes warm, with applesauce and vegan sour cream of your choosing!
I’ve had success using gluten-free flour, all-purpose flour and spelt flour with this recipe. When it comes to gluten-free flours my preference is to use 1-to-1 gluten-free baking flours as there is no guesswork involved. I always try to avoid gluten-free flour mixes that contain conventional potato and corn starch because I am wary about using non-organic potato and corn since these are often grown with pesticides and are commonly genetically modified. I have tested out a number of gluten-free flours over the years and I have found the best results with Bob’s Red Mill Gluten Free 1-to-1 Baking Flour.
A note on oils:
When selecting an oil to use for cooking I always look for oils that are safe for use at high temperatures. For this recipe, I have found the best results when I use avocado oil which has a neutral flavour and is safe for cooking and frying at high temperatures.
Watch my step-by-step video for this recipe:
Vegan Potato Latkes - Baked, Not Fried! (gluten-free option)
These authentic potato latkes pancakes are reminiscent of the latkes that I grew up eating at my Bubby’s (grandmother) Hanukkah celebrations.
INGREDIENTS (makes 12 large or 24 small latkes)
2 tablespoons ground flax seed
6 tablespoons filtered water
2 lbs yellow or russet potatoes (about 6 medium potatoes)
1 medium yellow or white onion (about 3/4 lbs)
1/2 teaspoon sea salt
2 teaspoons baking powder (aluminum-free)
fresh ground pepper to taste (about a 1/2 to 1 tsp )
1/4 cup all-purpose flour or spelt flour (or gluten-free flour - see notes above)
1/4 cup avocado oil
INSTRUCTIONS
Preheat your oven to 400°F and line 2 cookie sheets with unbleached, chlorine-free parchment paper.
In a large mixing bowl whisk together 2 tablespoons of ground flax with 6 tablespoons of filtered water and allow to stand for about 10 minutes until thickened.
Wash and peel potatoes. Coarsely grate the potato and onion in a food processor, or carefully by hand using a box grater.
Place the grated potato and onion into a fine sieve or a colander. Allow the excess liquid to drain out over the sink or a large bowl. Press firmly to remove moisture, stirring and repeating until most of the liquid has been drained.
Add the potatoes and onion to the bowl with the flax mixture and add the remaining ingredients. Mix well, ensuring that everything is evenly incorporated.
Evenly distribute the mixture onto your prepared cookie sheets. For 12 large pancakes use a 1/2 cup measurement, and for 24 smaller pancakes use a 1/4 cup measurement. Using the bottom of the measuring cup or a fork, press down on the pancakes to flatten.
Bake for 15 to 20 minutes or until the bottoms are golden and crisp. Flip, then bake for another 10 to 15 minutes, or until the pancakes are golden. Keep an eye on the smaller-sized pancakes as they will take a shorter amount of time to cook.
These latkes are best served hot with applesauce and/or a vegan sour cream of your choosing. I love making this Cashew Sour Cream recipe from Oh She Glows - it’s super easy to make and I cannot recommend it enough!
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Avra
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