As I’ve mentioned, I’m Jew”ish” and the Hubs is most definitely not. But we both embrace the holidays. What’s not to like about 8 nights of gifts, chocolate and fried potato goodness? He is a BIG fan of latkes and I use to make them the traditional way with eggs, but decided that they were going full vegan this year. And they were great! He would have preferred them thinner, which is doable, but would have taken a while longer to fry since less would have fit in a pan, and let me tell you, when you are frying up say 4 dozen latkes, you don’t give a rat’s ass what your Hubs preference is 🙂

Give them a try! Serve with apple sauce, sour cream or vegan sour cream of your choice, or with an sprinkle of extra salt which is my personal fav.

Happy Hanukkah!!


I use this recipe from Vegnews, but there are lots of variations out there. Find one that appeals to you. Also, I tripled this for our annual Chrismakkah party, yes tripled. My hands will smell like onion until New Years.

Vegan Latkes

  • 1-1/2 pounds russet potatoes
  • 1 small yellow onion
  • 1 tablespoon fresh parsley, minced ( I left this out. Not a traditional addition and why mess with perfection?)
  • 1/4 cup flour (you can use pretty much anything here, I used white whole wheat but any GF should work nicely as well!)
  • 1/2 teaspoon baking powder
  • 1 teaspoon salt
  • 1/4 teaspoon freshly ground black pepper
  • Safflower oil, for frying

What You Do:

  1. Peel and grate potatoes, then place in a colander and set over a large bowl. Using your hands, squeeze out excess liquid from the potatoes. Pour off liquid and place potatoes in bowl. Grate onion and add to potatoes along with parsley, flour, baking powder, salt, and pepper, and mix well.
  2. Preheat oven to 275 degrees. In a large skillet over medium heat, heat a thin layer of oil. Take a heaping tablespoon of batter and flatten it before gently placing it in hot oil. Make three or four more potato pancakes this way, and add to skillet without crowding pan. Fry until golden brown on both sides, turning once, about 8 minutes total.
  3. Repeat with remaining potato mixture, adding more oil as necessary. Remove cooked potato pancakes to paper towels to drain, then transfer to an ovenproof platter and keep warm in oven until all pancakes are cooked.