Vegan Latkes

4.85 from 13 votes

Vegan latkes are crispy on the outside and soft and supple on the inside. Oil-free and savory, these crispy potato pancakes melt in your mouth. Served with vegan sour cream and unsweetened apple sauce, potato latkes are perfect for breakfast or dinner.

Prep Time20

Cook Time20

Total Time40

Course: Entrees

Cuisine: American

Diet: Gluten Free, Vegan, Vegetarian

Servings: Servings

Calories: 241kcal

Author: Kathy Carmichael

Ingredients

Vegan Mashed Potatoes

3 large Idaho baking potatoes peeled and cut into equal sizes
1 Tablespoon white or yellow miso paste
1 cup unsweetened plant milk I used oat milk

Leftover Mashed Potatoes

4 cups prepared mashed potatoes (If using leftover mashed potatoes)

Sauteed Ingredients

1 white or yellow onion diced
3 cloves garlic minced
1 shallot diced

Other ingredients

¼ cup nutritional yeast
¼ cup chickpea flour or flour of choice
1 teaspoon baking powder
½ teaspoon salt
1 teaspoon pepper
1 teaspoon garlic powder
3 Tablespoon chopped parsley

Garnishes

1 cup vegan sour cream
1 cup unsweetened apple sauce
3 green onions chopped
3 Tablespoons chopped parsley

Instructions

Prepare Mashed Potatoes

Peel the potatoes and cut them into equal-sized chunks.
Place the peeled, cut potatoes in a pot and cover with water.
Add 1 teaspoon salt to the water.
Bring the water to a boil for 20 minutes until the potatoes are soft and can be pierced easily with a fork.
Drain the cooked potatoes in a colander and transfer them to a bowl.
Add miso paste and plant milk.
Using an electric mixer, mash potatoes until smooth

Saute

In a skillet, saute the garlic, onion, and shallot until the onions are translucent.
Add a little water or vegetable broth if the onions begin to stick.
Add sautéed onions, garlic, and shallot to the mashed potatoes

Add the Remaining Ingredients

Add the remaining ingredients and stir together with a spoon.
Cover and place in the refrigerator for at least an hour.
Remove the latke dough from the refrigerator and stir again; the potato mixture will be thicker.
Using your hands or a burger press, form 6 equal-sized patties, about an inch thick.

Air Frying

Preheat the air-fryer to 400 degrees.
Place 2 or 3 patties (depending on the air fryer's size) in the base, cook for 10 minutes, flip the cakes, and flip for 10 more minutes.
Preheat the oven to 275 degrees and prepare a baking sheet with parchment paper or a silicone baking mat to keep latkes warm during batch cooking.
Remove patties from the air-fryer, place them on the baking sheet, and put them in the 275-degree oven to keep warm while cooking the remaining cakes.

Baking

Preheat the oven to 400 degrees.
Place vegan latkes on a baking sheet lined with parchment paper or a silicone baking mat.
Bake for 20 minutes; remove from oven and flip the pancakes over and cook for another 20 minutes.
Serve with green onions, additional parsley, unsweetened apple sauce, and vegan sour cream.

Notes

- This is a great way to use leftover mashed potatoes. Or try using leftover mashed for shepherd's pie.
- If using leftover mashed potatoes, use 4 cups of prepared mashed potatoes.

- Use your favorite vegan mashed potato recipe and add the remaining ingredients.

- Serve latkes with green onions, vegan sour cream, and unsweetened applesauce.

- I buy individual servings of unsweetened applesauce for baking and this vegan latkes recipe.

- When ready to reheat, place in a 375-degree oven for about 10 minutes (7 if using a convection oven) until heated through just before serving.

- Freeze latkes uncooked by layering them with parchment paper between layers, but then you'll have to lay them out on separate baking sheets before baking. Place directly from the freezer into a hot preheated oven at 400ºF and bake for 10-14 minutes until hot and crispy.

- Latkes can be made ahead of time.

- Potato latkes will keep in the fridge for up to 2 days.

Nutrition