Potato Latkes Recipe | Vegetarian Times Skip to main content

Potato Latkes

Jason Johnstone-Yellin created this vegan version of potato pancakes after his Jewish wife kept saying "they're not as good as my mom's." Now he's working on a vegan cookbook: Cooking with Tamara's Husband.



Ingredient Line: 
2 large potatoes peeled, grated and squeezed dry (about 1 ½ lbs.)
Ingredient Line: 
1 medium yellow onion, chopped (about 1 ¼ cups)
Ingredient Line: 
¼ cup flour
Ingredient Line: 
1 tsp. baking powder
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¼ cup canola oil, divided, for frying


1. Combine all ingredients in large bowl. Heat 1 Tbs. oil in large skillet over medium heat. Scoop 1/2 cup potato mixture into skillet and spread into 1/8-inch thick patty. Repeat. Fry patties 3 to 4 minutes per side, or until golden brown. Cook remaining latkes in batches of 2, adding 1 Tbs. oil to skillet each time.

2. To drain, transfer latkes to wire rack on top of baking sheet lined with newspaper. Place latkes on pan in oven to keep warm. Serve with vegan sour cream or applesauce.

Nutrition Information: 

4 g
Total Fat: 
8 g
Saturated Fat: 
5 g
40 g
372 mg
3 g
5 g
Serves 4 (makes 8 latkes)

Comments on this Recipe

No disrespect to your choices and Kudos to you for attempting to recreat this classic into a vegan recipe. However, I have never seen potato pancakes (latkes) made with a levening agent, and I bet your mother-in-law never used any! Also astounded that someone would cook with canola oil when there have been so many articles as to the fact that it should only be used as a cold oil! Have you tried Ener-G Egg Replacer and cooking in Olive Oil (not virgin or extra virgin)? First time ever I have been disappointed with a recipe from this site.

THis is our favorite latke recipe....we come back to it again and again. A total winner! These taste a lot like the latkes served at our wedding. Mustard is the secret ingredient!

Thanks so much, Ellie. I'm touched that you like them as much as my wife!

Made these tonight. Some of the best Latkes I've had in a while!

This recipe is wonderful. I will attend my first holiday meal as a vegan today and I am taking this as one of my contributions to the family table. Thank you thank you!

Looks simple, I'll give this a try. Question, Ellie mentioned Mustard - I don't see this in the ingredients. Did you use it as a condiment (great idea) or did you add a dash with the salt and pepper?

Hi Sarah, I've been making this recipe for a while now and it used to show 2 Tbsp of whole grain mustard in the ingredients. In fact, I had to reprint the recipe as recently as 2 weeks ago and the mustard was still in the ingredients list then. Looks like the good folks at Veg Times might have accidentally deleted that ingredient? The mustard is the magic ingredient! Just add 2 Tbsp to this (again, whole grain mustard) and you're good to go!

Oh brothers Teri - use egg replacer and use olive oil! Everyone can do there own thing ya know!

I use jelled chia seed water for an egg replacement and more protein. Chia seeds rule and also make good "pets"

Year after year, I can count on this recipe. Solidly delicious latkes! I've never had any better. Don't forget to add the 2 tbsp of whole grain mustard! It's the key ingredient!

This was good but I wasn't blown away by the taste, I wonder what I was missing

Thank you was just watching the Chew and they are making them with egg. I'm vegan so I'm going to try you recipe. I love potatoes!!

I was skeptical of not adding any liquid ingredients at all but gave it a try. I used 6 Klondike Rose potatoes and tripled all the other ingredients and made 11 - approx 1/2 inch thick cakes. They were delicious!