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Vegan Potato Latkes -

Vegan Potato Latkes

  • Yield: 4 latkes 1x
  • Category: Appetizer, Side dish
  • Cuisine: Vegan


Easy crispy fried egg-free potato pancakes.


  • 2 cups packed, grated, and drained potato (half of a 1.5 lb bag of The Little Potato Company's Baby Boomers)
  • 1/3 cup unbleached all purpose flour
  • 3 tbsp sliced green onion
  • 3 tbsp unsweetened nondairy milk
  • 1 tbsp cornstarch
  • 1 1/4 tsp salt
  • 1/2 tsp baking powder
  • black pepper, to taste
  • vegetable oil, for frying (canola, olive, or coconut all work well)
  • optional: 2 tbsp fresh, chopped dill
  • optional: 1/4 cup vegan cheese shreds


  1. Grate potatoes and squeeze out as much moisture as you can using paper towel.
  2. Combine 2 cups grated potato, flour, green onion, almond milk, cornstarch, salt, baking powder, and black pepper (optional: add dill and vegan cheese.) Mix well to develop the gluten in the flour (which helps with binding.)
  3. In a frying pan, preheat a generous amount of vegetable oil over medium heat.
  4. Spoon 1/4-1/3 cup of potato mixture into the pan. Use a spatula or pancake flipper to flatten the patty to about 1/4" thick. Fry until golden brown, flip, and fry the other side. Drain excess oil on paper towel if necessary.
  5. Serve with your favourite toppings (we used sliced green onion, tzatziki, and black pepper.)