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Vegan potato latkes

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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Prep Time: 20 minutes
30 minutes
Total Time: 50 minutes
Course: Snack
Cuisine: jewish
Servings: 12 Latkes


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


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



  • 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.


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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