Get ready to transform your kitchen into a sizzling haven of deliciousness with these mouthwatering Vegan Latkes Potato Pancakes! Whether you're a dedicated vegan, a curious foodie, or someone looking to impress their friends and family with an irresistible plant-based dish, these crispy potato pancakes will make your taste buds dance with joy. Imagine biting into a perfectly golden, crunchy latke that's packed with flavor and completely dairy-free – it's comfort food reimagined for the modern, conscious cook!
Prep Time: 20 mins
Cook Time: 20 mins
Total Time: 40 mins
Cuisine: Jewish
Serves: 4 servings
Ingredients
- 4 large potatoes, grated
- 1 small onion, grated
- 1/4 cup flour (or chickpea flour)
- 1 tablespoon flaxseed meal mixed with 3 tablespoons water
- Salt and pepper to taste
- Oil for frying
Instructions
- Prepare the flaxseed egg substitute by mixing 1 tablespoon flaxseed meal with 3 tablespoons water. Let sit for 5 minutes to thicken and create a binding agent.
- Grate potatoes and onion using a box grater or food processor. Place grated mixture in a clean kitchen towel and squeeze out as much liquid as possible to ensure crispy latkes.
- Transfer the drained potato and onion mixture to a large mixing bowl. Add flour, flaxseed egg substitute, salt, and pepper. Mix thoroughly until ingredients are well combined.
- Heat a large skillet over medium-high heat. Add enough oil to cover the bottom of the pan, about 1/4 inch deep.
- Using a 1/4 cup measure, scoop potato mixture and carefully place into hot oil. Flatten each latke with a spatula to create thin, crispy pancakes.
- Fry latkes for 3-4 minutes on each side, or until golden brown and crispy. Avoid overcrowding the pan, cooking in batches if necessary.
- Remove latkes from pan and drain on a paper towel-lined plate to remove excess oil. Sprinkle with additional salt if desired.
- Serve hot with optional vegan sour cream, applesauce, or your favorite dipping sauce.
Tips
- Moisture is the Enemy of Crispiness: The secret to achieving those perfectly crisp latkes is removing as much liquid as possible from the grated potatoes. Use a clean kitchen towel and squeeze with all your might – the drier the potato mixture, the crispier the result!
- Don't Rush the Frying: Patience is key when cooking latkes. Maintain a medium-high heat and give each pancake enough time to develop a beautiful golden-brown crust. Avoid overcrowding the pan to ensure even cooking.
- Flaxseed Egg Substitute Hack: The flaxseed meal mixture is your vegan binding hero. Let it sit for a full 5 minutes to develop the right consistency that will help hold your latkes together.
- Oil Temperature Matters: If the oil isn't hot enough, your latkes will become soggy. If it's too hot, they'll burn on the outside and remain raw inside. Aim for a consistent medium-high heat.
- Serving Suggestions: While these latkes are delicious on their own, elevate them with vegan sour cream, homemade applesauce, or a sprinkle of fresh herbs for an extra flavor boost.
- Make-Ahead Tip: If you're cooking for a crowd, you can keep latkes warm in a low-temperature oven (200°F) while continuing to fry batches, ensuring everyone gets hot, crispy latkes at the same time.
Nutrition Facts
Calories: 180kcal
Carbohydrates: 30g
Protein: 4g
Fat: 6g
Saturated Fat: 1g
Cholesterol: 0mg
