Need an egg-free latke recipe? This simple and easy homemade vegan latke recipe uses an egg replacer to make traditional potato pancakes—or latkes—with onion, flour, and very little else. It's a simple, basic recipe that you can personalize; if you'd like more flavor, try adding in some fresh herbs, such as parsley, thyme or a bit of fresh sage. Some people also like to add some carrots to their latkes for a bit of color. Latkes are great for breakfast, brunch, and especially for a vegetarian breakfast-for-dinner.
- 3 pounds potatoes
- 1 onion (finely minced)
- Egg substitute for 2 eggs, prepared according to package instructions)
- 1 teaspoon sea salt
- 1/2 teaspoon black pepper
- 3 tablespoons flour
- 1 teaspoons baking powder
- 3 to 4 tablespoons oil (for frying)
Gather the ingredients.
First, prepare the potatoes by rinsing and scrubbing them clean.
Peel and then grate the well-cleaned potatoes into a large bowl, or, if you have a food processor, it will work well for this task. Simply peel the potatoes and process the potatoes until finely grated or use the grating blade. Place the grated potatoes in a large bowl.
Add the minced onion, prepared egg replacer, salt, black pepper, flour and baking powder, and stir to combine well.
Heat a few tablespoons of oil in a large frying pan, and, once heated, drop a bit of the potato mixture onto the pan in small amounts (about 2 to 3 tablespoons), gently flattening to form pancakes.
Cook your vegan latkes for about 3 to 4 minutes on one side, until golden brown, then flip and cook for another 3 to 4 minutes on the other side until done, adding more oil as needed.
Serve your homemade vegan latkes with applesauce and enjoy!
- When making homemade latkes, you need to be sure that the potatoes get cooked all the way through. If the potatoes are getting dark brown and crispy but aren't cooked all the way through, try turning down the heat just a little bit.
- For a truly gourmet vegan latke, try cooking your latkes in a truffle-infused oil.