Vegan Latkes (Potato Pancakes)

Total time50 min

Prep time20 min

Cook time30 min

Grated russet potatoes and onion are wrung out until nearly dry, then seasoned simply with salt and pepper for a batter that fries up into crisp, deeply golden rounds. Each pancake gets pressed thin right in the hot oil, so the edges turn lacy and shatteringly crisp while the inside stays soft and packed with real potato flavor. Frying in batches and resting them on a wire rack (never paper towels) is the trick to keeping every latke crackly-crisp instead of steamed and soggy. Pile them onto a platter with applesauce for a sweet contrast, and this classic holds up beautifully as a vegan-friendly starter or side. It's an easy one to make for a crowd, and just as good reheated in a hot oven the next day.

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Ingredients

4 servings

2 lbs russet potatoes (about 3 large), peeled
Fresh Russet Potato Speedy Spuds Potato - Each Prince Edward Island Potato Country Yellow Gold Pommes De Terre Potatoes
Green Giant Carbsmart Yellow Idaho Potatoes - 3 Lb
See all
1 medium yellow onion, peeled
2 large eggs, lightly beaten
Chef's tip
For each egg, mix 1 tbsp ground flaxseed with 3 tbsp water and let it sit until it thickens. It holds ingredients together but won't make things rise - best in pancakes, muffins, and cookies.
3 tbsp all-purpose flour
1 tsp kosher salt
¼ tsp black pepper
½ cup neutral oil (such as vegetable oil or canola oil), plus more as needed

For serving

sour cream, for serving (optional)
Omit this
This ingredient likely doesn’t work for the diet.
applesauce, for serving (optional)

Instructions

1
Grate the potatoes and onion on the large holes of a box grater (or using the grating disc of a food processor) into a large mixing bowl.
2
Transfer the grated potato and onion mixture to a clean kitchen towel or several layers of cheesecloth. Gather the corners and twist firmly over the sink, squeezing out as much liquid as possible — the mixture should feel nearly dry and the towel will be soaked. Return the wrung mixture to the bowl.

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