Delicious Eats

Vegan Potato Latkes

Latkes are a traditional dish that can be found at almost every Hanukkah celebration.  These crispy, crunchy and delicious potatoes are irresistible and are sure to be the hit of your holiday celebration!

This version is wheat-free, gluten-free, and delicious!

Recipe courtesy of Gail Doherty. Photo courtesy of mollyjade, flickr.


3 Large potatoes, peeled, washed, grated and pressed dry. (About 4 cups)

2 Tablespoons egg replacer/2 Tablespoons water

2 Teaspoons sea salt

1 Teaspoon black pepper

1 Tablespoon freshly chopped parsley (optional)

1 Medium yellow onion, finally diced (about one cup)

1/2 cup safflower oil for frying



1. Place your shredded potatoes into a colander over a large bowl, pressing out excess liquid into the bowl below. Don’t throw away the drained liquid. We NEED that! Pour off the top liquid, saving the potato starch in the bottom of the bowl.


2.Add 2 tablespoons of egg replacer and 2 tablespoons water to reserved potato starch.  Whisk together. Add salt, pepper, parsley, and grated onion.


3.Heat a heavy skillet with 1/2 cup safflower. Using a quarter cup measuring cup scoop potato mixture into heated oil and then gently press down to form cakes with the back of a teaspoon. Cook about 4 minutes on each side, flipping once while cooking.


4.Drain on a paper towel to remove excess oil.



Can be made in advance and reheated at 350 degrees for about 15 minutes


Serve with tofu sour cream and apple sauce. Or add smokey tempeh to make an entrée.


Recipe courtesy of Gail Doherty, graduate of the Natural Gourmet Institute, co-founded Down to Earth, New Jersey’s first organic vegan restaurant. She is the co-author of the book “You Won’t Believe It’s Vegan!” and currently co-owns the Good Karma Cafe in Red Bank, NJ.