Easy Vegan Latkes. Potato & Sweet Potato Latkes. Panfried crispy latke fritters for Hanukkah. Vegan Gluten-free soy-free Nut-free Recipe. 7 Ingredients.
The year is slipping by. Just a few weeks to go before we hit 2018. Its been one hectic year so far. Book work, Chewie being sick (he is doing much better now, almost his normal demanding and barky self). And I have been playing catch up with posts on the blog.
Lets get to these simple latkes before the season passes us by. Potatoes, onions and sweet potatoes are shredded and mixed with starch, salt and pepper, then pan fried until crisp. You can also deep fry these latkes. The key is time and patience. Burnt potato does not taste good. Golden is bliss. Make thin latka and let them cook through. Serve with applesauce, vegan sour cream or other toppings of choice. Continuing with December deals and giveaways! See below.
More Fritters from the blog
- Zucchini Carrot Chickpea Fritters – GF option
- Veggie Fritters Pakora – baked GF
- Chipotle Broccoli Fritters – GF
- Turmeric Lentil Chia fritters – GF option
Giveaways and Deals! My first Book Indian Kitchen has German, Polish and Spanish Versions already out. The second Everyday Kitchcen will have German and Portuguese in the next year or so. Get any of these with coupon “BOOKGIFT17” FOR $5 OFF Print books on Amazon.
Also pick up the KINDLE version for 90% off if you bought the print book!
Giveaway: On this post I am giving away 8 Signed Labels to put on your book copies. This is open to worldwide! To Enter, comment on this post about your current favorite blog or book recipe.
Recipe Card
Potato Sweet Potato Latkes - Fritters
Ingredients
- 2 medium russet or yellow potatoes about 2 lbs
- 1 small sweet potato, peeled if you like
- 1/2 yellow or red onion
- 3/4 tsp salt
- 1/2 tsp black pepper, divided
- 1/8 tsp cayenne
- 2 to 3 tbsp potato starch
- 1/2 tbsp flour or chickpea flour(for eggy flavor) or more starch
- Other additions: some dill , scallions, 1 tsp mustard. For spiced latkes, add some garam masala or berbere spice blend.
- 3 tsp organic safflower or canola oil to pan fry
Instructions
- Shred or grate your potatoes and onion. I use a hand grater for the potatoes and processor for sweet potatoes, you can also use a spiralizer. Add to a bowl, add a pinch of salt and mix. Then use paper towels to wrap the mixture and squeeze to remove the excess moisture.
- Add salt, 1/3 tsp black pepper, cayenne, starch and flour to the potatoes and mix in. The potatoes dont need much binding as they will cook and stick.
- Heat a cast iron or heavy bottom skillet over medium heat. Brush oil. Place spoonfuls of the mixture and press lightly and spread.
- Cook over medium heat for 3 to 5 minutes per side. If the potatoes are browning too quickly, reduce the heat a bit.
- Garnish with black pepper, salt, pepper flakes. Serve warm with vegan sour cream or apple sauce or other toppings.
Notes
Nutrition
KS
How many cups of shredded potatoes would 2 medium russet potatoes make?
KS
Just wanted to clarify- the onions also need to be squeezed?
Also, can I use rice flour 1:1 for potato starch?
Sherry
These look yum! I make your Chickpea Flour Scramble pretty much every weekend. I love being able to customize it with whatever veggies I have on hand. I loved scrambled eggs in my pre-vegan days, so this recipe is a huge help to me.
Pam
hahaha boy did I ever mess this one up (but did a creative salvage in the end)! The plan was to serve falafel and potato latkes together as night-before-Christmas Eve casual feast to wow my family with some delicious vegan food.
I made a couple of errors, the worst being that I didn’t squeeze enough liquid out of the potato-onion mixture. I also did not have potato starch so I used cornstarch and crossed my fingers. As soon as I started to form the patties I knew I was in trouble: they basically dissolved as soon as they hit the pan. I quickly adjusted my plan in my head and the latkes turned into a hash, both physically and conceptually.
When I served the bowl of crispy, crumbly onion and potato shreds, my brother-in-law came up with the brilliant idea of using the shreds as an extra topping for the falafel. It was a stroke of genius and saved the day. I would do that again, on purpose. It added a little bit of texture and flavour to the dish that went well with all of the other components and tasted delicious!
Anyway, it ended well…. thanks for the recipe and I promise Santa to make it properly next time. Merry Christmas!
Richa
oops. I am glad you saved it. Potatoes in any format are always fun! I wouldnt mind a hash of these. 🙂 not sure what dissolved means in this context with the shredded mixture, but glad it worked out in the end. Merry Christmas and have a wonderful new year!
The Peace Patch
Your Barbacoa Mushroom Tacos are a hit this week. Thanks Richa!
Amy Goldstein
These look delicious! A healthier version of what I used to eat at Hannukah growing up. Can’t wait to try them!
My current fave recipe of yours is the meatless balls with pesto. They are always a hit at potlucks, and I often pair them with easy roasted spaghetti squash.
Richa
Awesome!
Cassie Autumn Tran
Wow, so much Vitamin A in two of these patties! They look absolutely amazing. I have always been a fan of latkes, and I am so happy there is a vegan and sweet potato version of them!
Régine Bohar
I made these for lunch (no cream), and they were delicious. I added chinese chives and ras-al-hanout for spice. They didn’t come out the way they appears on your pictures, though, as I did not manage to make them keep their shape (no problem, I was eating by myself). I wonder what went wrong: 1. I made these in a ceramic non stick, instead of a cast iron. Usually, when I make potato cakes (just grated potatoes with the water in them, salt and a bit of oil to coat the pan), they come out perfect. Maybe I should have listened to your advice and used a cast iron pan instead? 2. I didn,t have potato starch, and used non GMO cornstarch instead. Do they behave differently? I am so grateful for your delicious recipes. I cook at least one of them every week. Five stars mean: I’ll make it again.
Richa
hmm, I am not sure, a picture would help troubleshoot. you can use your hands to press them into a ball and then flatten them to make it easier.. it depends on the grater, shredder etc. the starches do behave similarly in small amounts as this. Can you elaborate more on what happened, describe it from the point of when you placed them on the pan.
Jennifer Bliss
Yet another thing I need in my life and FAST! Sidenote…I blogged about one of your recipes again the other day! I’m 2 for 2 on the Vegan Richa attempts!!! YUMMERS!
Richa
Awesome! So glad you are liking them!
Paula
Wow – a latka that finally appeals to me. Yay!!! Haven’t had them in years. Will try this recipe this weekend and bring some to the family Hanukkah party. Happy Hanukkah everyone !!!
Richa
Awesome! Happy Hanukkah to you too!
Susan
I made the vegetable korma last night, tasted great! Just FYI: I did try it in the instant pot and ended up having to add 1/4 cup water so it would go to pressure. 😋
Richa
awesome! Did the time work out for you. thats interesting that it needed more liquid. There should be enough and the veggies will leak moisture during cooking. Maybe the type of veggies matter.
Jackie Burnham
I’m trying to follow a wfpb no oil way of eating . Would these work baked do you think? With no added potato starch also?
Richa
Yes, use a bit more flour (1 to 2 tbsp) just enough to very lightly coat the potatoes and a good non stick. I havent tried baking time. They might work baked at 425 deg F, maybe for 20 minutes. flip them after 10-15 mins.
Lisa Mack
These look delicious- and no egg! Thank you!
Amanda
These look amazing and yummy! I always admire your recipes but haven’t tried any yet because I’m not a great cook. I’m going to give them a try this weekend. Thank you.