Vegan Leek and Potato Latkes Recipe | Vegetarian Times Skip to main content

Vegan Leek and Potato Latkes

Boiling the potatoes in their skins keeps the flesh from absorbing extra moisture. Serve latkes with applesauce, if desired.


Ingredient Set Name: 

Dilled Yogurt


Ingredient Line: 
1 cup unsweetened plain soy yogurt
Ingredient Line: 
1 Tbs. chopped fresh dill

Ingredient Set Name: 



Ingredient Line: 
6 medium Yukon gold potatoes (1½ lb.)
Ingredient Line: 
1 pinch salt
Ingredient Line: 
¼ cup plus 1 Tbs. olive oil, plus more for frying, if necessary
Ingredient Line: 
1 medium leek, white and pale green parts halved and cut into ¼-inch-thick slices (2 ⅔ cups)
Ingredient Line: 
2 Tbs. plain dry breadcrumbs
Ingredient Line: 
6 sprigs dill, for garnish


1. To make Dilled Yogurt: Stir together yogurt and dill in small bowl; season with salt and pepper, if desired. Chill 1 hour.

2. To make Latkes: Place unpeeled potatoes in large saucepan, and cover with 1 inch water. Add salt, and bring to a boil. Cover, reduce heat to medium-low, and simmer 30 minutes, or until potatoes are very tender when pierced with fork. Drain potatoes, and rinse under cold water. Let stand until cool enough to handle.

3. Heat 1 Tbs. oil in large nonstick skillet over medium heat. Add leek, and season with salt and pepper, if desired. Sauté 5 minutes, then cover, reduce heat to medium-low, and cook 5 to 7 minutes more, or until leek is soft but not brown, and liquid has evaporated.

4. Peel potatoes, and mash with 
potato masher in large bowl. Stir in leek mixture and breadcrumbs, and season with salt and pepper, if desired. Shape 1/4 cup potato mixture into 2 1/2-inch patty, and place on plate. Repeat with remaining potato mixture until you have 18 patties.

5. Heat remaining 1/4 cup oil in large nonstick skillet over medium heat. Add 4 Latkes to pan, and brown 3 minutes per side, turning carefully with 2 spatulas so oil doesn’t splatter. Add more oil to pan if it becomes dry. Garnish with Dilled Yogurt and dill sprigs, if using.

Nutrition Information: 

4 g
Total Fat: 
8 g
Saturated Fat: 
1 g
28 g
0 mg
59 mg
2 g
4 g
Makes 18 latkes

Comments on this Recipe


it would be pretty straight forward to substitute a sweet potato for one of the Yukons, no?

So, a vegan meal with dairy . . . you should be ashamed!

Where do you see dairy??? is Soy Yogurt! Please read carefully before going crazy! geeezzz!

i made these but they didn't fry up very well. my sister had the idea to bake them instead, so we sprayed baking sheet (w/ parchment paper) and then put the latkes on there, sprayed them a little on top and then baked at 450 for 10 min, then flipped over for 10 min. they came out golden brown, and delicious! and not greasy or oily!