Vegan At Times cookbook cover shows Jessica Seinfeld holding a garden hose, surrounded by fruits and vegetables in a kitchen

Looking for new recipes?

Jessica's New York Times bestselling cookbook Vegan, At Times features 120+ easy and affordable recipes for every day or every so often.

Vegan Potato Latkes

Email Vegan Potato Latkes

Your message has been sent!

Send it to a friend!

By clicking "submit", you agree to our terms of use and privacy and cookie policy.

Vegan Potato Latkes

Active Time: 40 minutes   |   Total Time: 40 minutes   |   Serves Makes 22  |  Vegan

  • 2 pounds russet potatoes (about 3 medium)
  • 1 medium sweet onion
  • 6 tablespoons all-purpose flour
  • ½ teaspoon kosher salt, plus more for serving
  • Extra virgin olive oil, for frying

Using a food processor or the large holes on a box grater, grate the potatoes. Put them in a large bowl of water to prevent them from turning brown.

Grate the onion and put it in a separate large bowl.

Using your hands, lift the potatoes out of the water and squeeze as much water out of them as you can. Put them on a large, dry dish towel. Roll them up and twist the towel to remove as much water out as you can. Add the potatoes to the onion, along with the flour and salt. Stir for 1 or 2 minutes, until the flour is well distributed and starts to cling to the liquid from the onion.

Heat the oven to 300°F. Line a sheet pan with paper towels.

In a large nonstick skillet, heat ¼ inch of oil over medium-high heat. Add spoonfuls of the potato mixture that measures about 2 inches across and ½ inch high, spacing them 1 inch apart. Cook for 3 to 4 minutes per side, until golden brown and crispy. Transfer to the prepared pan and keep them warm in the oven while you make the rest of your latkes. Sprinkle them with a little salt before serving.

This recipe was printed from:

Want Something Else?