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Vegan Potato Latkes Recipe

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4.3 from 3 reviews

This recipe for Vegan Potato Latkes offers a crispy, golden-brown twist on the traditional potato pancake, using Yukon gold potatoes and a blend of aromatic spices, garlic, and fresh cilantro. Fried to perfection and finished in the oven for extra crispiness, these latkes make a delicious, dairy-free appetizer or snack that pairs wonderfully with vegan mayo or your favorite sauce.

Ingredients

Latkes

  • 2 lbs Yukon gold potatoes, grated
  • 1 tsp salt (for squeezing potatoes)
  • 1 cup chopped cilantro
  • 1 large garlic clove, grated
  • 1 tsp salt (for latke mixture)
  • ¼ tsp black pepper
  • 2 tsp onion powder
  • 2 tsp turmeric
  • ⅓ cup vegan mayo
  • ¾ cups vegetable oil, divided (for frying)

Instructions

  1. Preheat Oven: Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper to prepare for crisping the latkes after frying.
  2. Prepare Potatoes: Place the grated potatoes into a colander set over a bowl or plate. Sprinkle 1 teaspoon of salt evenly over the potatoes and toss well. Let this mixture sit for 10 minutes to allow the potatoes to release excess moisture.
  3. Drain Excess Moisture: Using a cheesecloth or clean kitchen towel, wrap and squeeze the grated potato mixture thoroughly to remove as much liquid as possible. This step is crucial to ensure crispy latkes.
  4. Mix Ingredients: Transfer the drained potatoes to a mixing bowl. Add the grated garlic, 1 teaspoon salt, black pepper, onion powder, turmeric, chopped cilantro, and vegan mayo. Mix thoroughly by hand until all ingredients are evenly combined.
  5. Form Latkes: Using your hands, shape the mixture into approximately 15 small latkes, compacting them firmly so they hold their shape during cooking.
  6. Fry Latkes: Heat about ¼ cup of vegetable oil in a non-stick skillet over medium heat. Carefully place 5 latkes at a time into the hot oil. Fry each side for 3 to 4 minutes or until they turn golden brown and crisp. Use a spatula to flip gently. Once done, transfer the latkes to a plate lined with paper towels to absorb excess oil. Repeat with the remaining latkes, adding more oil as needed in ¼ cup increments.
  7. Bake Latkes: After frying, arrange the latkes in a single layer on the prepared baking sheet. Bake in the preheated oven for 15 to 20 minutes to further crisp and set the texture.

Notes

  • Latkes are best served fresh and crispy right after baking for optimal texture.
  • Leftover latkes should be cooled completely before storing them in an airtight container in the refrigerator for 2-3 days.
  • For longer storage, freeze leftover latkes. Reheat frozen latkes in a 400°F oven for about 15 minutes or until hot and crispy.
  • For reheating refrigerated latkes, spray a little oil on them and bake at 400°F for 5-7 minutes to restore crispness.
  • Using Yukon gold potatoes provides a creamy texture and helps the latkes hold their shape.

Find it online: https://marthatasty.com/vegan-potato-latkes-recipe/