Ask and ye shall receive, or so the old saying goes. We’ve had several requests on our Facebook page for vegan latkes. And we were so glad to discover our dear friends Vicky and Ruth of May I Have That Recipe had already tackled this holiday dish!
So if you are looking for an egg-free and dairy-free version of your favorite potato latkes, look no further. Check out their full post on this updated classic here.
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Vegan Latkes
This vegan alternative is easy to make and just as tasty.
- Total Time: 28 minutes
- Yield: 15 latkes
Ingredients
Units
- 2 lbs Yukon Gold potatoes, grated
- 1 tsp salt
- 1 cup chopped cilantro
- 1 large garlic clove, grated
- ¼ tsp black pepper
- 2 tsp onion powder
- 2 tsp turmeric
- ⅓ cups vegan mayo
- ¾ cups vegetable oil, for frying
Instructions
- Preheat the oven to 350°F. Line a baking sheet with parchment paper
- Place grated potatoes in a colander with a bowl or plate underneath. Sprinkle 1 tsp of salt on the potatoes and mix well. Let stand for 10 minutes (the potatoes will release some liquid).
- Using a cheesecloth or a clean kitchen towel, ring out excess moisture from the grated potatoes (make sure to squeeze out as much liquid as possible).
- Add garlic, salt, pepper, turmeric, chopped cilantro and vegan sandwich spread and mix well until well combined with the potatoes. Using your hands, form about 15 small latkes.
- Heat about ¼ cup of oil in a nonstick skillet, and drop about five latkes at a time. Cook at medium heat, 3-4 minutes per side or until golden brown. Place them on a plate lined with paper towels to absorb excess oil. Repeat the process two more times, using ¼ cup of oil each time.
- Place latkes on the lined baking sheet and bake for 15-20 minutes or until crispy.
- Prep Time: 20 minutes
- Cook Time: 8 minutes
- Category: Holiday
- Method: Stovetop
- Cuisine: Vegan
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I made this recipe tonight and it definitely needs some adjustments. I used 3 pounds of russet potatoes and I probably ended up using around 3/4 of a cup of vegan Mayo and needed to add 1/2 a cup of flour (I used Bob’s red mill 1:1 GF baking). I am not sure how you would get these to stay together without adding the flour. The vegan Mayo was not enough of a binding agent. I also had little success frying them in a pan and ended up using my flat top electric grill. After all was said and done, they were delicious and I will happily make them again, but I do advise the recipe be altered to include flour.