Potato Latkes (Vegan)

This potato latkes recipe is a classic staple for Chanukah made vegan! I replaced the eggs altogether with a mixture of aquafaba (the drained liquid from canned chickpeas) and a little semolina flour (I like Bob’s Red Mill’s). The result is absolutely delicious–crisp on the outside and moist on the inside…YUM!! It’s a little bit of work, as homemade latkes typically are, but it’s …oh so worth it!! You can also replace the semolina with matzo meal for the perfect Passover dish.


2 medium russet potatoes, peeled and rinsed
½ yellow onion (small)
½ cup aquafaba*
4 Tbsp semolina (pasta flour)
¾ tsp salt
Organic cold pressed canola oil for frying


  1. Grate the potatoes and onion with a hand grater or food processor with a coarse grating blade.

  2. Place the grated potatoes and onion in a cheesecloth or clean dish towel and wring it out to get rid of the liquid.

  3. Place the aquafaba and semolina in a medium bowl and stir.

  4. Add the grated potatoes/onion to the bowl with the aqufaba and semolina mixture, add salt and stir.

  5. Take out about ⅓ of the mixture and place in a small microprocessor, and grind briefly.

  6. Add that finely ground mixture back with the rest of the grated potato mixture in the bowl and stir again.

  7. Fill a large skillet with ¼ inch canola oil. Heat over medium-high heat until the oil is very hot but not smoking. To test if the oil is hot enough, drop a small piece of potato into the oil; if the potato sizzles steadily, the oil is ready.

  8. Working in batches, scoop the potato mixture by spoonfuls and add them carefully to the skillet.

  9. Fry, turning the latkes once with a spatula, until golden brown and cooked through, about 3 minutes. Drain on paper towels.

  10. Serve with unsweetened applesauce.

** drained liquid from small can organic chickpeas measured to ½ cup. If you are gluten-sensitive, you can use Bob Red Mill's All-Purpose gluten free flour instead of the semolina. One of my followers told me it worked great in the recipe too!

This post originally appeared on Cuisinicity.com.

By Catherine Katz, Ph.D.| December 06, 2017
Categories:  Recipes
Keywords:  Cuisinicity

About the Author

Catherine Katz, Ph.D.

Catherine Katz, Ph.D.

Catherine is the founder of Cuisinicity- Love the Food That Loves You Back, a website where good food and good health come together in a way that is feasible for today’s busy families, as it has been for hers (Catherine and her husband, Nutrition expert Dr David L. Katz, have 5 children!). Catherine’s recipes have been widely featured in national media, including ABC News, O Magazine, Eating Well, Prevention Magazine, Woman’s World, Fitness, Shape, and many others. She is the co-creator of the Nutrition Detectives™ food label literacy program, now in use by thousands of schools all over the world and has collaborated in the production of other health promotion programming, including the Unjunk Yourself® music video program.


Add A Comment


Allowed HTML: <b>, <i>, <u>


What's Fresh




In the Spotlight

  • Bigelow Tea

    For over 70 years, Bigelow Tea has perfected each recipe, then carefully put each teabag in a protective pouch - quality you can taste & smell.

  • Barlean's

    Family owned and operated since 1989. Barlean's makes America's best-selling omega 3 supplements. Try their Omega Swirl line that tastes like dessert.

  • CogGevity(R) Advanced Brain Nutrition

    A new dietary supplement specifically formulated to support the health of your brain.  Developed by neuroscientists from Cedars Sinai, UCLA & the Salk Institute.  You take care of your heart, why not your brain?

Copyright © Agility Inc. 2018