Hanukkah just isn’t complete without a plate of crispy golden latkes. I love how these humble potato pancakes bring everyone together around the table with their irresistible crunch and comforting flavor. Traditionally made with eggs, latkes can be a challenge for anyone following a vegan diet—but I promise you won’t miss a thing with this plant-based twist.
I’ve spent years perfecting my vegan latke recipe and it never fails to impress. The secret lies in simple swaps that keep the classic texture and taste we all crave. Whether you’re celebrating with family or just craving something savory and nostalgic, these vegan Hanukkah latkes are sure to become a new holiday favorite.
Why You’ll Love These Vegan Hanukkah Latkes
As a former vegan restaurant owner and now a plant-based cooking instructor, I know the joy of bringing classic comfort foods to the table—especially when they are both healthy and satisfying. These vegan Hanukkah latkes borrow the crispy golden exterior and soft tender inside from traditional recipes without a trace of egg or dairy. I use simple pantry staples and nutrient-rich ingredients to keep these latkes light yet hearty so you’ll never miss the classic version.
You’ll appreciate how easy the prep is, whether you’re a veteran vegan or just exploring plant-based cooking for the first time. The latkes fry up beautifully with a crisp edge and a comforting potato flavor that pairs well with vegan sour cream or homemade applesauce. My recipe uses ground flaxseed for binding and just enough oil for that necessary holiday crunch.
Each batch fills the kitchen with the warm aroma of potatoes and subtly sweet onions. You can enjoy them guilt-free as I keep the oil to a minimum and rely on wholesome ingredients. These vegan latkes make a delicious centerpiece for your Hanukkah table and satisfy friends and family—regardless of their dietary preferences.
Ingredients for Vegan Hanukkah Latkes
I use clean plant-based ingredients for my vegan Hanukkah latkes that guarantee both flavor and texture. Here are the essentials I gather before getting started.
Potato Latke Base
- 2 pounds russet potatoes, peeled and coarsely grated
- 1 small yellow onion, finely grated
- ¼ cup all-purpose flour (or use a gluten-free blend)
- 1 teaspoon sea salt
- ½ teaspoon black pepper
- ½ teaspoon baking powder
- Avocado oil or other high-heat neutral oil, for frying
Vegan Egg Replacer Options
- 3 tablespoons ground flaxseed mixed with 6 tablespoons water (stir and let thicken for 5 minutes)
- OR ¼ cup unsweetened plain vegan yogurt (for a softer texture)
- OR ¼ cup commercial vegan egg replacer, prepared according to package directions
Suggested Toppings and Garnishes
- Vegan sour cream
- Homemade applesauce
- Chopped fresh chives or scallions
- Diced red onions
- Fresh dill
- Cracked black pepper
These ingredients set the stage for perfectly crisp and hearty vegan latkes that pair well with traditional and modern toppings alike.
Equipment Needed
I always recommend using the right kitchen tools for the best results with vegan Hanukkah latkes. Here is what I use every time for foolproof crispy latkes.
- Large mixing bowl: For tossing together grated potatoes, onion, and other ingredients.
- Box grater or food processor with shredding blade: For grating the potatoes and onion to the perfect texture.
- Clean kitchen towel or cheesecloth: For squeezing excess moisture out of the shredded potatoes and onion.
- Large nonstick or cast iron skillet: For even browning and crisp edges on the latkes.
- Slotted spatula: For flipping the latkes while keeping them intact.
- Baking sheet lined with paper towels or a wire rack: For draining and cooling latkes as they come out of the pan.
- Measuring cups and spoons: For accurate measurement of flour, egg replacer, and seasonings.
Great equipment helps make the preparation process smooth and keeps the results consistently delicious. Each tool ensures that the latkes come out golden crisp and perfectly vegan every time.
Prep Work
I always set myself up for success in the kitchen by organizing all of my ingredients and prepping everything ahead of time. For crisp vegan Hanukkah latkes, each prep step is essential for flavor and texture.
Preparing the Potatoes
I start by scrubbing and peeling the russet potatoes. Then I grate the potatoes using either a box grater or my food processor with the shredding disc. Immediately after grating, I transfer the potato shreds to a clean kitchen towel or cheesecloth. I gather up the edges and twist tightly over the sink, squeezing out as much liquid as I can. Removing this moisture is key to golden, crisp latkes that are never soggy.
Chopping and Prepping Vegetables
Next, I finely chop a yellow onion—its sweet flavor enhances the latkes. If I want extra color or nutrients, sometimes I add a bit of grated carrot or parsnip. I make sure everything is grated or chopped finely for even cooking. All veggies go straight into a large mixing bowl, ready to be combined with the potatoes.
Making the Vegan Egg Replacer
For binding, I prefer a flax “egg.” I mix one tablespoon ground flaxseed with three tablespoons water and let it sit for five minutes until it gels. Alternatively, unsweetened vegan yogurt also works beautifully. Whichever option I use, I make it in a small bowl before I start combining the latke mixture, ensuring it’s thick and ready to hold the latkes together without adding any animal ingredients.
Instructions
Making vegan Hanukkah latkes at home is fun and approachable. With a few simple steps, anyone can create golden, crisp, and savory latkes that even non-vegans will crave.
Mixing the Latke Batter
I add the grated potatoes and onion to a large mixing bowl. Using my hands, I toss in the prepared flax “egg” or vegan yogurt. I sprinkle in the flour, salt, and pepper evenly followed by any additional veggies like grated carrot, if using. I mix everything together gently with a fork until the ingredients are well combined but not mushy. I find the mixture should feel moist but hold its shape—if it seems too wet, I sprinkle in a teaspoon or two more flour.
Shaping the Latkes
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With clean hands, I scoop about 1/4 cup of the latke mixture and gently press and form it into a compact patty about 1/2 inch thick. I repeat with the remaining batter, shaping them onto a plate or baking sheet for easy transfer to the pan. This step helps them cook evenly and get those unmistakable crisp edges.
Cooking the Latkes
I heat a generous layer of oil in a large nonstick or cast iron skillet over medium to medium-high heat until shimmering. I carefully place a few latkes into the hot oil, making sure not to crowd the pan. I let them cook undisturbed for about 3 to 4 minutes until deep golden brown and crisp around the edges. Using a slotted spatula, I flip and cook the second side another 2 to 3 minutes. Once crisp on both sides, I transfer the latkes to a paper towel-lined baking sheet or wire rack to drain off excess oil. I repeat with the rest of the latkes, adding more oil as needed and adjusting the heat to prevent burning. The result is crispy, golden vegan latkes with a tender inside—perfect for topping with vegan sour cream or applesauce.
Tips for Perfect Vegan Hanukkah Latkes
I always want my vegan Hanukkah latkes to be perfectly crispy outside and fluffy inside. Achieving that balance takes a few intentional steps and the right techniques.
Preventing Sogginess
The key to avoiding soggy latkes is getting as much moisture as possible out of the potatoes. After grating the potatoes and onion I bundle them in a clean kitchen towel and squeeze repeatedly over the sink. I twist and wring out until no more liquid drips—this step is the most important for crisp texture. I also let the potato mixture sit for a few minutes and pour off any additional liquid that collects at the bottom of the bowl before mixing the other ingredients in.
When shaping the patties I press them firmly to eliminate air pockets. This encourages an even fry and prevents the centers from getting mushy. Making sure the skillet and oil are hot before cooking ensures the latkes begin crisping as soon as they hit the pan instead of absorbing excess oil.
Achieving Maximum Crispiness
I always fry my latkes in a thin layer of oil in a heavy skillet—cast iron or nonstick both work well. Using just enough oil to coat the bottom means the edges sizzle and crisp but the latkes are not greasy. I fry over medium to medium-high heat to let the crust develop without burning.
I make sure not to overcrowd the pan so each latke has plenty of space, which allows steam to escape and edges to brown. I flip each latke only once after the bottoms are deeply golden (about 3 to 5 minutes per side). Once fried, I drain the latkes on a wire rack or a paper towel-lined baking sheet to keep them crisp.
For serving a crowd I keep finished latkes warm on a baking sheet in a low oven (about 250°F). This keeps them crunchy without drying them out while I finish the next batch.
Make-Ahead and Storage Tips
When I plan my Hanukkah gatherings I always appreciate recipes that I can prep in advance. For vegan latkes prepping ahead saves time and guarantees a relaxed kitchen vibe during the celebration.
Make-Ahead Preparation
I often prep the potato and onion mixture a few hours ahead by grating and squeezing out all moisture. To keep them from browning I place the mixture in a bowl, cover tightly with plastic wrap, and store in the refrigerator for up to four hours. I avoid adding flour or flax egg until just before frying—this maintains the right texture and prevents sogginess.
Freezing Instructions
If I want to make latkes even further in advance I fry them as usual then cool completely on a wire rack. I arrange them in a single layer on a parchment-lined baking sheet and freeze until solid, usually about two hours. After they are frozen I transfer to an airtight container with parchment between layers. These vegan latkes keep well for up to one month in the freezer.
| Step | Procedure | Timeframe |
|---|---|---|
| Refrigerate Mix | Grate and squeeze potatoes and onion | Up to 4 hours ahead |
| Freezing Cooked | Fry, cool, freeze on tray, store airtight | Freeze up to 1 month |
Reheating Tips
To reheat refrigerated latkes I preheat my oven to 400°F. I arrange the latkes in a single layer on a baking sheet and bake for 8 to 10 minutes until hot and crisp. For frozen latkes I bake straight from frozen for about 15 to 18 minutes. This keeps the outside crisp and the inside fluffy—no greasiness or sogginess.
Storage After Cooking
Once cooked and cooled I store leftover latkes in an airtight container in the fridge for up to three days. Layering parchment or paper towels between latkes helps keep them crisp. I avoid microwaving which softens them—instead the oven is my go-to for reheating that signature crispiness.
These make-ahead and storage strategies let me focus on family friends and the spirit of Hanukkah while still delivering crisp golden vegan latkes every time.
Serving Suggestions
I love to plate my vegan Hanukkah latkes warm and fresh from the skillet for the best flavor and texture. The crispy edges and fluffy insides taste incredible alongside a variety of toppings and sides.
Classic Toppings
- Vegan sour cream: The tangy creaminess creates a rich, familiar bite that pairs perfectly with the crisp potato base.
- Homemade applesauce: Its sweet tartness complements the savory note of the latkes, giving every bite a burst of comforting flavor.
- Fresh herbs: Chives, parsley, or dill add a pop of color and a fresh, lively taste.
Modern Pairings
- Cashew cream cheese: For a savory, dairy-free swap that melts slightly and adds a subtle tanginess.
- Pickled vegetables: Thinly sliced pickled onions or cucumbers bring vibrant crunch and a refreshing acidity.
- Avocado slices: Creamy avocado offers a buttery counterpoint, helping balance the golden crispiness.
Building a Festive Platter
I arrange the latkes on a large serving tray and fan out small bowls of each topping so everyone can build their favorite bites. I also include:
- Mixed greens tossed in lemon vinaigrette for a refreshing contrast
- Roasted root vegetables like carrots and beets for extra color and nutrients
- Warm crusty bread or vegan challah, perfect for soaking up any leftover toppings
Entertaining Ideas
When hosting Hanukkah gatherings, I keep latkes warm in a 250°F oven until ready to serve. For larger crowds, I offer a make-your-own latke bar, complete with a range of both traditional and creative vegan toppings. This gives guests a chance to customize and discover new favorite combinations.
Portion and Pairing Table
| Occasion | Suggested Serving Size | Topping Selections | Side Pairings |
|---|---|---|---|
| Family Dinner | 3-4 latkes/person | Sour cream, applesauce, fresh herbs | Mixed greens |
| Festive Gathering | 2-3 latkes/person | Cashew cheese, pickled veggies | Roasted root vegetables |
| Latke Bar | 2 latkes/topping type | All above plus avocado, hot sauce | Crusty bread, vegan challah |
With these serving ideas, everyone can enjoy the crispy golden vegan latkes—whether keeping it classic, trying global-inspired toppings, or building a festive platter for a vibrant holiday table.
Conclusion
Sharing these vegan Hanukkah latkes with loved ones always brings a little extra warmth to my holiday celebrations. I love seeing everyone gather around the table eager to try something both familiar and new. Whether you stick to classic toppings or experiment with creative flavors these latkes are sure to spark conversation and smiles.
If you give this recipe a try I hope it becomes a cherished part of your own Hanukkah traditions. Wishing you a joyful holiday filled with good food and even better company!
