*This post may contain affiliate links. Read more »
If hyper-crispy-on-the-outside, gloriously-tender-on-the-inside latkes are your thing, you’ve hit the jackpot (and if they’re not, we need to talk). These vegan latkes are everything you want—no eggs, no processed crap, just real food that’s gonna taste awesome and help you knock Hanukkah dinner out of the park. Whether you fry ‘em up old-school or throw ‘em in the air fryer (I got directions for you air fry freaks too), these latkes are picky-eater-approved, Kosher for Passover, and honestly? A year-round essential.
Enter your email & I'll send it to your inbox. Plus, get great new recipes from me every week!
By submitting this form, you consent to receive emails from Cinnamon Snail.
Latkes, or levivot in Hebrew, have been a Jewish staple since the 14th century. What started as cheese pancakes in Italy evolved into the crispy, savory potato greatness we know today. Fried in oil to celebrate the miracle of Hanukkah, they’re the ultimate comfort food—whether you celebrate or just love a solid excuse to eat fried potatoes. This version keeps it simple, skipping the eggs and letting the potatoes do the work, with a little matzo meal magic to hold it all together.
Warning: These potato latkes are dangerously addictive and make hashbrowns and tater-tots look like foolish goy renditions. You know what else do that? Vegan potato kugel and vegan yapchick which you can think of as kinda like the casserole versions of this.
But first things first—the perfect crispy potato latkes.
So, what’s it gonna be? Classic potato latkes with applesauce, or are you team extra-garlic-with-a-side-of-sour-cream? However you top ‘em, this is the only vegan latke recipe you’ll ever need. Let’s get frying!
Jump to:
🥰 Why you’ll adore this easy vegan latkes recipe
✅ Tested and Approved Worldwide: Like all the vegan recipes I share, this one was tweaked, tested, and perfected before being put in front of a squad of hundreds of recipe testers around the world—so you know it works, no matter where you’re cooking.
🔥 Fry or Air Fry, See if I Care: Whether you’re frying them up in oil for that traditional crunch or air-frying for a lighter version, these eggless latkes crisp up beautifully every time. No sucky, soggy potato pancakes here!
🛒 Pantry-Friendly Simplicity: You only need a handful of basic ingredients—potatoes, onion, matzo meal, salt, and white pepper. No obscure binders, no specialty flours—just straightforward, easy-to-find ingredients.
✊ Vegan AF: Like all of my vegan Jewish recipes, this one has no eggs, no dairy, no animal products, and not a micron of cholesterol either.
🥔 Vegan potato latkes ingredients
Russet Potatoes
Russet potatoes are the go-to choice of chefs around the world for latkes. They're high in starch, which is essential for that crispy exterior and fluffy interior. These starchy potatoes also happen to make the creamiest dairy-free mashed potatoes and some bomb vegan potato kugel (this recipe is actually very similar to my kugel, just in crispy pancake form).
If you can’t find russets, Yukon Golds will work, but be ready for a slightly creamier result with a still great, but less fluffy mouthfeel.
Matzo Meal
Matzo meal isn’t just a binder—it’s what gives these Jewish potato pancakes their signature crispy edges while keeping the inside light. Streit’s has been my go-to since childhood, when my dad would take me and my sister Anna to stock up at their Lower East Side factory before Passover. Having a still-warm sheet, fresh off of their ancient looking matzo conveyor-belt is amongst my earliest and fondest Passover memories.
Yehuda and Manischewitz work too, or you can blitz regular matzo in a food processor to make your own. Finely ground matzo absorbs just enough moisture to hold everything together without making the latkes dense, just like it does in my vegan matzo meal pancakes and vegan matzo ball soup.
White Pepper
White pepper is one of the secrets to my mom’s latkes that I grew up with. It adds subtle smoky warmth, without the black specks you’d get from black pepper, keeping your latkes perfectly golden. Milder and earthier than black pepper, it's a great choice for dishes where you want the spice to blend in. That’s why I also use it in vegan yakitori, vegan Alfredo sauce, and Filipino achara too. If ground black pepper is all you have, it works too—just expect a sharper bite and a few extra flecks.
Cooking Oil
Canola and sunflower oil are my personal fave oils for frying these vegan potato pancakes—neutral, high smoke point, and not gonna overpower the potatoes. For a slightly richer taste, refined avocado oil works too, but skip olive oil—it burns too easily at high heat.
For air frying, a light spray of oil will get your latkes crispy without making them greasy. Cooking spray works fine, or you can brush on a thin layer of olive or avocado oil.
*See the recipe card at the bottom of the page for exact quantities, nutritional info, and detailed cooking directions.
🤯 Variations
Sweet Potato Latkes
If you're in the mood for something a bit sweeter and deeper-flavored, vegan sweet potato latkes are where it’s at. They develop a rich, caramelized flavor when fried and balance beautifully with warm spices like cinnamon and freshly ground black pepper. Serve them with spiced applesauce, or hit ‘em with some flaky salt for the perfect sweet-and-savory contrast.
Zucchini Latkes
For when you want a lighter, more flavorful latke, and are into sneaking in some extra veggies (because, you know, balance) my vegan zucchini latkes are a great choice. Because they have some subtle Middle Eastern flair, they are pretty dope with condiments like mutabal, or vegan labneh and zhoug.
Bakwan Sayur
Bakwan Sayur are the deeply-seasoned, Indonesian veggie-packed cousins of latkes. Shredded carrots, cabbage, and bean sprouts come together in a light batter, fried up golden and crispy with garlic and coriander to spice things up. Not Kosher for Passover, but if you're craving a little more spice and crunch, give them a shot, and serve 'em with some homemade sambal oelek or sriracha sauce.
📖 How to make vegan latkes
Follow these step-by-step photos and helpful tips to nail these easy vegan potato latkes on your first attempt. Or just scroll down for the easy-to-print recipe card.
Step One
You’re the Grate-est:
Grate the peeled potatoes and onion using a box grater or a food processor fitted with a shredding disc.
Step Two
Get Rid of the ‘Tato Juice:
Transfer them to a colander set over a large mixing bowl, then press down firmly for a few minutes to remove as much liquid as possible.
✅If you don’t mind making your hands smell a wee bit oniony, really get in there and squeeze and massage the shreds with your hands. That quickly gets most of the liquid out.
Step Three
Liquidating Assets:
Let the drained liquid sit undisturbed for 5-6 minutes until the potato starch settles at the bottom. Carefully pour off the potato water, keeping the starch that remains.
Step Four
Mash Pit:
Working in batches, pulse the grated potatoes and onions in a food processor a few times to break them down into smaller pieces without turning them into a paste.
✅You can skip this step, but to get a similar texture to the creamy latkes I grew up with, breaking the shreds down into smaller fragments makes a big difference!
Step Five
Matzo Matzo Man:
Return the mixture to the bowl with the starch, then add the matzo meal, additional potato starch, salt, and white pepper. Stir well until everything is evenly combined.
✅ It takes a few minutes for the matzo meal to absorb the remaining moisture from the potatoes. Give it a short rest before frying, and the latke mash will thicken just a little.
Step Six
Oil Be There for You:
For frying, heat canola or sunflower oil in a large skillet over medium heat. Once the oil is hot, scoop about ¼ cup of the mixture per latke, flattening slightly before placing them in the pan. Cook for 3-4 minutes per side over medium heat until deep golden brown and crispy.
Transfer the cooked latkes to a wire rack set over a baking sheet to allow excess oil to drain. Add additional oil as needed between batches. Continue frying the remaining mixture. To keep the latkes warm while finishing the batch, place the wire rack with latkes in an oven preheated to 250°F (120°C).
Step Seven (Air Fry Option)
Air Bud- 7th Inning Fetch:
For air frying, preheat the air fryer to 375°F (190°C). Lightly coat the air fryer basket with cooking spray or brush with olive oil. Form the potato mixture into small patties and arrange them in a single layer in the basket. Lightly spray or brush the tops with oil. Cook for 10-12 minutes at 375°F (190°C), flipping halfway through, until golden brown and crisp.
✅Depending on the style of your air fryer, you may want to cut small squares of parchment paper to place down, lightly oiled under each latke to prevent them from making a mess of your basket.
Step Eight
Latke Me to Your Leader:
Optionally season with a little coarse salt. Serve hot with your favorite toppings, such as applesauce, vegan sour cream, or sauerkraut.
💡 Serving Ideas
Latkes are pure comfort food, but let’s be real—no one’s eating them solo (unless you’re my wife who’s sneaking one off the plate while frying, in which case, full support).
For a traditional spread, serve them with a deep, earthy bowl of Ukrainian-style vegan borscht, vegan chicken noodle soup, or vegan matzo ball soup. And then the main point of Hanukkah: vegan sufganiyot.
And no one’s ever complained about having vegan challah (or round challah with pomegranate and apple) on the table—soft, slightly sweet, and perfect for soaking up extra applesauce or rich broth. And if it’s part of your Pesach spread, your def. going to need to round it all out with a side of tzimmes and charoset.
👉 Top tips
- Mind Your Oil Temperature: Maintain your oil at a steady 350°F (175°C). Too hot, and your latkes might burn on the outside while staying raw inside; too cool, and they'll turn out greasy. The oil will typically be too shallow for you to get an easy reading with a frying thermometer, so use an infrared thermometer gun instead if you have one, or at least make sure the oil isn’t so hot it’s smoking.
- Keep ‘Em Shaggy: For crispier latkes, don’t form them super-neatly. The rougher and shaggier the edges the more crispy the outsides will be. My mom and grandmother always just used a slotted spoon to place rough spoonfuls into the oil.
- Avoid Overcrowding the Pan: Fry a few latkes at a time, giving them space to breathe. Crowding the pan will lower the oil temperature, and also make the latkes super-annoying to flip.
- Serve Immediately: Latkes are at their peak when hot and crispy. If you must wait, keep them warm in a single layer on a wire rack over a baking sheet in a low oven to maintain their crunch.
🤷♀️ Recipe FAQs
Since latke batter has onions in it, the oil will take on a bit of that flavor—so it’s not the best choice for making vegan donuts unless you think onion-glazed maple donuts are the next big thing (I’ll pass, but you do you).
Instead, strain the oil through a fine-mesh sieve to remove any bits, then save it for frying something that actually benefits from that savory depth. It’s perfect for making vegan fried chicken, vegan drumsticks, or vegan Korean fried chicken—where the extra onion flavor only makes things better.
Of course, if lots of bits of potato fall off during frying and the oil gets dark and nasty, just get rid of it rather than save the gross stuff.
Yes! It’s healthier, but expect a slightly less crispy result. Preheat your oven to 425°F (220°C), place the formed latkes on a greased baking sheet, and bake for 20-25 minutes. Flip halfway through, and you’ll get nice golden latkes. They won’t be as crispy as frying, but they’re still darned good.
Yep, you can freeze them. After they cool, freeze them in a single layer on a baking sheet. Once they’re frozen, transfer them to a freezer-safe container or bag. To reheat, bake at 400°F (200°C) for 15 minutes, or until they're heated through and crisp.
These traditional potato pancakes are best fresh, but if you have leftovers, no worries! Here’s how to store and reheat them:
❄️ Refrigerating Latkes:
Let the leftover latkes cool completely before storing them in an airtight container. Stack them with a sheet of parchment paper in between to prevent sticking. They’ll stay fresh in the fridge for up to four days.
🍳 Stovetop Reheating:
Heat a skillet over medium heat with a small amount of oil. Place the latkes in the pan and cook for three to four minutes per side until hot and crispy. This method brings back the best texture.
🔥 Oven Reheating:
Preheat the oven to 375°F (about 190°C). Arrange the latkes in a single layer on a baking sheet and bake for 10-15 minutes, flipping halfway through, until heated through and crisp.
🍽️ Air Fryer Reheating:
Preheat the air fryer to 375°F (about 190°C). Arrange the latkes in a single layer in the basket and air fry for 5-7 minutes, flipping halfway through, until golden and crisp. This is the best hands-off way to get them back to peak crispiness.
⚡️ Microwave Reheating:
I wouldn’t recommend microwaving them unless you have no other choice. They won’t stay crispy. If you have to, place them on a paper towel and heat in short bursts.
✌️ Vegan Jewish bangers to need to make:
Enter your email & I'll send it to your inbox. Plus, get great new recipes from me every week!
By submitting this form, you consent to receive emails from Cinnamon Snail.
Upgrade your Kitchen Skills with a MASSIVE discount on the Ultimate Vegan Cooking Bundle!
Vegan Potato Latkes Recipe
Equipment
- Air Fryer (optional)
Ingredients
- 6 russet potatoes medium, peeled (2.2 lbs.)
- 1 onion large, peeled and quartered
- ¼ cup matzo meal
- 2 tablespoons potato starch
- 1 ¼ teaspoons salt or to taste
- 1 teaspoon white pepper
For frying:
- ½ cup canola oil or sunflower oil
For Air Frying:
- Cooking spray or olive oil
Instructions
- Grate the potatoes and onion using a food processor or box grater.
- Transfer the mixture to a colander over a large bowl, and firmly squeeze the shredded veggies for a couple of minutes to press out as much water as possible.
- Let the water in the bowl settle for 5-6 minutes until the starch accumulates at the bottom of the bowl. Carefully discard the water, but keep the sediment of starch which has settled at the bottom of the bowl.
- In batches, pulse the shredded potatoes and onions a few times in a food processor. You aren’t looking to fully puree the mixture. Just break it up into smaller fragments.
- Add the matzo meal, potato starch, salt, white pepper, and potato mixture back into the bowl with the starch. Stir until well combined.
- For frying, heat canola or sunflower oil in a large skillet over medium heat. Once the oil is hot, scoop approximately ¼ cup of the potato mixture for each latke and flatten slightly. Fry for 3-4 minutes on each side, or until golden brown and crispy. Transfer the latkes to a wire rack suspended over a baking sheet to drain excess oil. Repeat with the remaining mixture, adding more oil as needed. If you are cooking a large batch, you can keep the wire rack and baking pan in an oven set to 250°F (120°C) to keep them warm while cooking the remaining batches.
- For air frying, preheat the air fryer to 375°F (190°C). Lightly spray the air fryer basket with cooking spray or brush with olive oil. Form the potato mixture into small patties and place them in the basket in a single layer. Lightly spray or brush the tops of the latkes with oil. Air fry for 10-12 minutes, flipping halfway through, until golden brown and crispy.
- Serve warm with your choice of toppings, such as apple sauce, vegan sour cream, and sauerkraut.
Notes
Enter your email & I'll send it to your inbox. Plus, get great new recipes from me every week!
By submitting this form, you consent to receive emails from Cinnamon Snail.
Dietmar says
My wife loves potato latkes, so we are making them regularly. This will be my new go to recipe, because it’s so tasty (we never added matzo meal before). I added a little too much white pepper (more than the recipe calls for), and I would suggest to stick with the recipe here