Vegan Potato Latkes


  • 1 tablespoon flaxseed meal*

  • 3 tablespoons water

  • 2 medium russet potatoes, peeled

  • 1 small white onion, peeled

  • 4 tablespoons all-purpose flour (or sub gluten-free)

  • 1 teaspoon salt

  • 1/2 teaspoon ground black pepper

  • optional: 1/2 teaspoon each garlic and onion powder

  • vegetable oil, for frying

*You can also use a commercial vegan egg replacer, such as Ener G, Bob’s Red Mill, or Neat. Add one serving, prepared according to package directions.


  1. Whisk together flaxseed meal and water and allow to thicken while preparing other ingredients.

  2. In the meantime, grate potatoes and onion using a food processor shredding disc. (Or, grate potatoes by hand and finely dice onion.)

  3. Using a clean kitchen towel or a nut milk bag, wring out excess moisture from the potatoes and onions.

  4. Stir flax egg, flour, salt and spices into shredded potatoes and onion until just combined.

  5. In a skillet over medium heat heat about 1/4” oil. You can test that it’s ready by adding a drop of the batter; it should sizzle immediately. Drop the batter 2-3 tablespoons at a time into the oil. Flatten with a spatula and cook until brown and crispy, about 3-5 minutes per side.

  6. Transfer latkes to a plate lined with a paper towel to remove excess oil. Sprinkle lightly with salt while still warm. Serve with vegan sour cream or applesauce.

holidaySarah Sullivan