We can’t get enough of these crispy vegan potato latkes. If you’ve never had latkes before we’re sure this recipe will knock your socks off! Latkes are a Jewish cuisine traditionally made to celebrate Hanukkah. As of late, we have been seeing latkes all over Instagram and we had to make some of our own to try.
In our version, we added some sweet potato to add a bit of colour and a little sweetness. In this recipe we also used quinoa flour so these latkes are also 100% gluten free! This dish is best enjoyed right away (ever tried to eat leftover French fries?) and served with cashew sour cream, fresh green onions and a sweet and spicy aioli. Our homemade sour cream recipe is also down below!
A very important step in this recipe is removing as much water as possible from the potatoes! Use a cheese cloth or clean kitchen towel to squeeze out as much moisture as you can.
We hope you enjoy this crispy vegan potato latkes recipe as much as we did! Be sure to tag us on Instagram if you recreate these delicious potato pancakes!
CRISPY POTATO LATKESCourse: Appetizers, Main, DinnerCuisine: Vegan, ItalianDifficulty: Easy
4 medium yellow potatoes
1 sweet potato
1 large sweet onion
3/4 cup vegan egg replacement (we used just egg)
1/2 cup quinoa flour
1/4 tsp onion powder
1/4 tsp dried mustard
1/4 cup chopped fresh parsley
5 stalks of fresh green onion
Salt and pepper
Vegetable oil for frying
- For Cashew Sour Cream
1 tsp apple cider vinegar
The juice from 1 lemon
1/2 cup water
1 1/2 cups soaked raw cashews
Salt and pepper
- Peel and wash all potatoes, including the sweet potato. Peel onion and finely chop parsley. Lay out a large sheet of cheese cloth or a clean kitchen towel. Start shredding the potatoes with a grater onto of the towel. Once potatoes are all shredded, wrap up the towel and squeeze potatoes over the sink. Remove as much water as possible and then place potatoes in a large mixing bowl. Add all cashew sour cream ingredients to a blender, blitz until smooth and creamy and then refrigerate until latkes are done.
- Preheat a large deep skillet over medium heat and add enough vegetable oil to cover about 1/4 inch of the pans surface. While the pan heats, shred the onion just as you did with the potatoes and add to bowl. Add vegan egg, onion powder, dried mustard, parsley and quinoa flour to the mixing bowl. Use your hands to thoroughly mix the batter together. If it seems too wet, add a bit more quinoa flour.
- Once oil is heated and shimmering, use your hands to form small pancakes with the batter. You can make them whatever size you’d like but the bigger the pancake, the harder the flip. Very carefully place each potato pancake into the heated oil. Fry for 10 minutes each side or until crispy and golden brown.
- Remove from oil and set onto paper towels to soak up any excess grease left over from frying. Plate latkes and top with cashew sour cream, fresh chopped green onions and a sprinkle of salt and pepper, enjoy.