I mentioned in my previous post on Sufganiyot (jelly-filled donuts) that Hanukkah holds a special place in my heart. My family celebrated Hanukkah every year no matter where we lived (New York, North Carolina – even when I was away at college, my family would Facetime me while they lit the menorah at home).

One delicious tradition my family had was making Manischewitz potato latkes. We didn’t do this every year, but when we did it was fun to pull out all of the different condiments in our fridge to top the latkes. Growing up eating these latkes, I knew I wanted to try my hand at making a homemade version.

I started developing this recipe last year and I really feel I’ve perfected it this year. Read on below for some tips to making the perfect crispy latkes for your Hanukkah celebrations (or skip to the recipe at the bottom of the page if you’re ready to dive in!).

Through several rounds of trial and error, I’ve developed some techniques that will help you get your potato pancakes just how YOU like them.

Use cheesecloth to get as much liquid out of your grated potatoes and onions as possible. Hunting down cheesecloth can be difficult sometimes, but I would recommend checking the meat section of your grocery store if you can’t find it anywhere else. I literally HATE having to ask an associate for help in a grocery store, but even I ended up having to do so to find the cheesecloth. Using cheesecloth is absolutely necessary to getting enough liquid out of your veggies – a towel won’t cut it.
Use your hands to mix everything together. I’ve tried all different kinds of spoons and spatulas, and nothing works better and making sure the chia eggs, spices, and matzo meal are mixed in well enough with the potato and onion than mixing by hand.
If you make the recipe as is below and place four latkes in your pan at a time, it will take about 50 minutes to fry them all! Keep your latkes that are already done in the oven on 200 degrees F so they stay warm.
After frying your latkes, let them sit for about a minute on a paper towel lined plate, then sprinkle with sea salt. Trust me, the potatoes love it and you will too.
Fry in about 1/4 inch of oil. You want your latkes to be sitting on the bottom of the pan and not covered in oil. However, the oil should reach at least halfway to 3/4 of the way up the latke.
The first latke you make should be a taste test. This helps you determine if the temperature of your stove is too high and if the taste is right. Feel free to add more spices to the batter at this time. If you’re latke is cooked through and golden on all sides, keep doing what you’re doing. If it’s not cooked through, but golden on all sides, you’ll need to lower the heat.

These tips will help you make some really delicious latkes. Additionally, you can change up your latkes in a number of ways by adding your favorite spices or other add-ins. Try adding in chili powder or cumin or shred a jalapeno along with the onion and potato to make a spicy latke. The sky is the limit, so have fun and be creative!

Now, on to the great debate: what should you top your latkes with? The answer: whatever the heck you want! Seriously, set up a latke bar with several different options to figure out your favorites. Or, go classic with just sour cream and applesauce. There is no right or wrong answer, and potatoes taste good with pretty much anything.

This recipe is easy to make, has tons of potential for customization and creativity, and is kosher! It is the perfect classic recipe for any Hanukkah celebration. I would love to hear how this recipe turns out for you and how you made it your own! Let me know in the comments or message me at @thejewishvegan on Instagram. And, as always, if you have any questions don’t hesitate to reach out. Now, let’s get started!

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5 from 1 vote

Easy Vegan Latkes

This Hanukkah classic comfort food gets veganized in this flavorful recipe.

Prep Time10

Cook Time50

Total Time1

Course: Main Course

Cuisine: Jewish

Keyword: easy vegan dinner, jewish, jewish food, jewish vegan food, jewish vegan recipes, latkes, vegan latkes

Servings: 24 latkes

Equipment

cheesecloth
frying pan

Ingredients

3 lbs russet potatoes
2 large yellow onions
4 tbsp matzo meal or bread crumbs if you can’t find matzo meal
2 chia eggs* 2 tbsp ground chia, 6 tbsp water
2 tbsp fresh parsley chopped
Vegetable oil
Cheesecloth
2 tsp salt
½ tsp garlic powder
½ tsp onion powder
½ tsp smoked paprika
sea salt to top latkes
Your favorite toppings

Instructions

Wash and peel your potatoes. Take the peel off your onion.
Grate your potatoes and onion into a bowl. I recommend using the largest option on your grater that’s still holes (and not slices).
After everything is grated, take a small mound of the onion and potato and place it in a piece of your cheesecloth. I cut a 6-8in square out for this. Squeeze the onion and potato until no liquid is released from them.
Place the squeezed out onion and potato in a separate bowl.
Once you’ve squeezed all of the onion and potato, add the matzo meal, chia eggs, and spices to the onion and potato and mix until well combined. I recommend mixing with your hands to ensure it is combined well (particularly the chia eggs).
Preheat the oven to 200°F and line a baking sheet with parchment paper. You’ll use this baking sheet to store your latkes in the oven while you finish making all of them.
Heat a thin layer of oil in your pan over medium heat. The oil should cover the bottom of the pan, a little less than a 1/4 inch of oil.
Scoop about 2 tablespoons of the latke mix into your hand and shape into a latke. It should be about 2 inches across and thin (about 1/4 inch). Squish down the latke mix° if needed.
Drop the latke into the pan. Fry on each side for approximately 3-4 minutes or until golden brown and crispy.
I recommend trying the first latke you make to test the taste and to ensure it’s cooked all the way through. After the first latke, you can adjust the spices or temperature of the stove. If the latke is browned and crispy on the outside but not cooked to the middle, lower your heat and try again.
When the latkes are golden brown and crispy on both sides, remove from the oil and place on a plate lined with paper towels. After about a minute, sprinkle with sea salt. As the plate gets full, transfer the latkes to the baking sheet to be stored in the oven to keep warm while you finish making the latkes.
Repeat with the rest of the mix.
Serve hot with your favorite toppings! I like sour cream, applesauce, guacamole, vegan cheese, °and hot sauce, but the sky is the limit!

Notes

*To make chia eggs, combine 2 tbsp ground chia with 6 tbsp of water in a bowl and mix with a fork. Let sit for at least 5 minutes.

**Latkes can be frozen after cooking to be eaten later. Let them cool completely and then store in a freezer-safe tupperware with parchment paper between each layer of latkes. You can reheat in the oven on 350 degrees F for about 10-15 minutes.

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Hanukkah Recipes: Easy Vegan Latkes

Easy Vegan Latkes

Equipment

Ingredients

Instructions

Notes

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