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These savoury potato pancakes are super quick & easy to prepare. Most of the ingredients are pantry staples that you likely have on hand right now! The Little Potato Company’s tender skinned Baby Boomers work perfectly here – once they’re grated you’d never know we’d didn’t peel a single potato for this recipe.
Latkes (Jewish potato pancakes) are usually made with eggs to helps bind the mixture together and are served at Hanukkah. In this vegan recipe we’re going to use flour (taking care not to over develop the gluten) and a touch of cornstarch to do the same job. I’m going to be naughty and serve these ones with tzatziki ’cause I love it and it’s almost spring! For a more traditional, Hanukkah-appropriate side, serve ’em with apple sauce.
Some tips for the crispiest, easiest potato pancakes:
- For best texture, use a thick cut grater to shred potatoes
- Use a food processor to grate your potatoes (if you have one), it’s quicker and you’ll save your finger tips
- Squeeze most of the moisture from the grated potato before making the batter (the same goes for any moisture-rich veggie add-ins too)
- Stir the “batter” well to help develop the gluten in the flour which helps the cakes bind together without egg
- The latkes are at their crispiest immediately after cooking, but reheating them in a pan over medium heat (without oil) will heat them thoroughly and crisp ’em up again
This recipe is an excellent place to use up any odds and ends from your fridge. Fresh herbs, onion, carrot, zucchini, and any other veggies that aren’t too moist (or that you can squeeze the moisture from) would be good options. We enjoyed these crispy cakes a couple of ways, topped with a dollop of homemade tzatziki and a sprinkle of green onion (that’s how we served it for these photos), with ketchup and sriracha, and with vegan cheese and fresh dill mixed into the “batter”. I’m most excited to try these “breakfast style”, topped with tofu scramble, veggies, and tempeh bacon. You can customize and top these crispy cakes however you like! Enjoy 😀
This post is sponsored by . We love them for their commitment to simple, healthy whole foods like their delicious Creamer potatoes. Thanks for supporting the brands that support I Love Vegan! Learn more about why we love Little Potatoes at
- 2 cups packed, grated, and drained potato (half of a 1.5 lb bag of The Little Potato Company’s Baby Boomers)
- 1/3 cup unbleached all purpose flour
- 3 tbsp sliced green onion
- 3 tbsp unsweetened nondairy milk
- 1 tbsp cornstarch
- 1 1/4 tsp salt
- 1/2 tsp baking powder
- black pepper, to taste
- vegetable oil, for frying (canola, olive, or coconut all work well)
- optional: 2 tbsp fresh, chopped dill
- optional: 1/4 cup vegan cheese shreds
- Grate potatoes and squeeze out as much moisture as you can using paper towel.
- Combine 2 cups grated potato, flour, green onion, almond milk, cornstarch, salt, baking powder, and black pepper (optional: add dill and vegan cheese.) Mix well to develop the gluten in the flour (which helps with binding.)
- In a frying pan, preheat a generous amount of vegetable oil over medium heat.
- Spoon 1/4-1/3 cup of potato mixture into the pan. Use a spatula or pancake flipper to flatten the patty to about 1/4″ thick. Fry until golden brown, flip, and fry the other side. Drain excess oil on paper towel if necessary.
- Serve with your favourite toppings (we used sliced green onion, tzatziki, and black pepper.)