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vegan potato latkes

Potato Latkes (Vegan)

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  • Author: Kate Kasbee
  • Prep Time: 15 mins
  • Cook Time: 25 mins
  • Total Time: 40 minutes
  • Yield: 4 servings 1x
  • Category: dinner
  • Method: stovetop
  • Diet: Vegan


These vegan Potato Latkes were inspired by traditional latkes enjoyed during Hanukkah. They're perfectly crisp on the outside and soft inside! 


  • 1½ tablespoons ground flaxseed (also called flaxseed meal) 
  • 2 tablespoons water
  • pounds russet potatoes
  • ½ yellow onion
  • ¼ cup matzo meal
  • 1 teaspoon kosher salt
  • Several twists of black pepper
  • Canola, vegetable, or grapeseed oil, for frying 
  • Green onion, finely chopped, for serving
  • Vegan sour cream and/or applesauce, for serving


  1. Combine the ground flaxseed and water in a small bowl to create a flax egg. Set aside.
  2. Preheat your oven to 325F degrees and place a wire cooling rack on top of a baking sheet.
  3. Scrub the potatoes and cut them in half crosswise. Drape a tea towel over a mixing bowl. 
  4. Shred the potatoes on a box grater and transfer the shreds to the tea towel. Shred the onion and add it to the tea towel to join the shredded potato. 
  5. Lift up the ends of the tea towel and twist to squeeze as much liquid as possible from the shredded potato and onion (I extracted ½ cup of liquid). Pour off the liquid and transfer the potato and onion to the bowl.
  6. Add the matzo meal, kosher salt, and black pepper to the potato and onion and gently mix. Then add the flax egg and work it into the ingredients.
  7. Warm a cast iron skillet over medium heat. When hot, add enough oil to coat the bottom of the skillet.
  8. Scoop golf ball sized amounts (about 2 tablespoons) of the potato mixture into the skillet and press down with a spatula to flatten. With latkes this size, you should get about 16. For thinner, crispier potato latkes, use half the amount for each (you should get 30 to 32).
  9. Working in batches, cook the potato latkes for 2 to 3 minutes on each side, until browned and crispy. Add more oil to the skillet between batches as needed. 
  10. Place the wire cooling rack/baking sheet in the oven. As you finish a round of potato latkes, transfer them to the cooling rack/baking sheet in a single layer.
  11. Top the potato latkes with finely chopped green onion and serve with vegan sour cream and/or applesauce.


  • Reheat leftover potato latkes in a cast iron skillet until warm and crispy.
  • Serving size is four latkes.
  • Nutrition information does not include vegan sour cream or applesauce.


  • Serving Size:
  • Calories: 303
  • Sugar: 1.7 g
  • Sodium: 320.5 mg
  • Fat: 14.9 g
  • Saturated Fat: 1.5 g
  • Trans Fat: 0 g
  • Carbohydrates: 39 g
  • Fiber: 3.2 g
  • Protein: 5.1 g
  • Cholesterol: 0 mg