How to make Eggless Latkes

These eggless latkes aka potato pancakes are super crispy, easy to make and delicious. Traditionally, latkes are a must for Hanukkah, but they are great as a snack or as a vegan side dish to any meal.

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 recipe
• very easy to make with just a few pantry ingredients
• amazing texture - the crispy bits are to die for
• serve as a snack or side to any meal
• great 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.
• Onion
• All purpose flour
• Baking powder
• Parsley
• Salt & 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.

You might also like

Here are some of sweet and savory pancakes from all over the world you might like:

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Recipe Card

Eggless Potato Latkes

Crispy and delicious eggless potato latkes aka potato pancakes. Served with chunky applesauce, these are great for Hanukkah or for any meal.

Author: Pavani

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Cook ModePrevent your screen from going dark

Prep Time: 20 minutes mins

30 minutes mins

Total Time: 50 minutes mins

Course: Snack

Cuisine: jewish

Servings: 12 Latkes

Ingredients

1x2x3x

For Potato Latkes:

• 4 Medium Potatoes, peeled
• 1 Medium Onion
• ¼ cup All purpose flour
• 1 teaspoon Baking powder
• 2 tablespoons Parsley, finely chopped
• To taste Salt & Pepper
• ¼ cup Oil

For Applesauce:

• 2 teaspoons Oil
• 2 Medium Apples*, peeled and chopped
• ¼ teaspoon Ground Cinnamon
• Pinch Ground cloves
• 1 tablespoon Sugar
• 1 teaspoon Lemon juice

Instructions

To make Potato Latke:

• 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.
  4 Medium Potatoes, peeled, 1 Medium Onion
• 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, baking powder, chopped parsley, salt and pepper. Also add the potato starch and mix well.
  ¼ cup All purpose flour, 1 teaspoon Baking powder, 2 tablespoons Parsley, finely chopped, To taste Salt & Pepper
• Heat oil in a nonstick pan on medium flame. Scoop ¼cup of potato mixture into the skillet and spread it into a evenly flat pancake. Cook until the bottom is golden, about 2~3 minutes. Press with spatula lightly to crisp up the edges. Flip gently and continue cooking until golden and crispy on the second side, about 2 minutes
  ¼ cup Oil
• Remove the pancakes onto an inverted wire rack that is placed on a paper lined plate. Serve immediately.

To make Applesauce:

• Heat oil in a saute pan on medium-high flame; add apples and cook for 2 minutes. Then add the ground cinnamon and cloves, mix well. Cover, lower the heat to medium-low and cook for 15~20 minutes.
  2 teaspoons Oil, 2 Medium Apples*, peeled and chopped, ¼ teaspoon Ground Cinnamon, Pinch Ground cloves
• Add 1~2 tablespoons water and break the apples lightly. Uncover and cook for 10 more minutes or until the applesauce thickens.

  Stir in sugar and cook for 2 more minutes or until the sugar has dissolved.
  1 tablespoon Sugar
• Finally add the lemon juice and turn off the heat. Cool completely and store in the fridge for later use.
  1 teaspoon Lemon juice

Video

Notes

• 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.

Nutrition

Serving: 1Latke | Calories: 135kcal | Carbohydrates: 21g | Protein: 2g | Fat: 5g | Saturated Fat: 0.4g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 3g | Trans Fat: 0.02g | Sodium: 41mg | Potassium: 352mg | Fiber: 3g | Sugar: 5g | Vitamin A: 74IU | Vitamin C: 17mg | Calcium: 34mg | Iron: 1mg

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