Easy Latke Recipe: Crisp Vegan Potato Latkes with Tender Centers

This easy latke recipe makes 12 vegan potato latkes with crisp, golden edges and tender centers. The key is removing as much water as possible from the grated potatoes before mixing.

An easy recipe for latkes also depends on steady oil temperature. Use a thermometer, fry in a shallow layer, and let the oil return to 350°F between batches.

Potatoes, Onion, and Binder for an Easy Latke Recipe (1½ lb, 1 Small Onion, 1 Tbsp Flax, ¼ Cup Flour)

Yield: 12 latkes
Prep time: 15 minutes
Cook time: 24–30 minutes

• 1½ pounds russet potatoes, peeled
• 1 small yellow onion
• 1 tablespoon ground flaxseed
• 3 tablespoons water
• ¼ cup all-purpose flour
• 1 teaspoon kosher salt
• ¼ teaspoon black pepper
• About 2 cups neutral oil, such as canola, avocado, or peanut oil

Mix the ground flaxseed with the water in a small bowl. Let it stand for 5 minutes, until thickened. This flax mixture replaces egg and helps the latkes hold together without adding dairy or animal products.

Russet potatoes work well because they contain enough starch to bind the patties while frying. Among potato latke recipes, moisture control makes the biggest difference in texture, so do not skip the drying step.

Grate and Squeeze Dry for a Simple Latke Recipe (¼-Inch Shreds, Clean Towel)

1. Grate the peeled potatoes on the large holes of a box grater, creating shreds about ¼ inch wide. Grate the onion on the same side, or use the smaller holes if you prefer it finely textured.
2. Transfer the potato and onion mixture to the center of a clean, dry kitchen towel. Work in two batches if the towel is crowded.
3. Gather the towel around the shreds and twist it firmly over a sink or bowl. Squeeze until the liquid stops flowing. Open the towel, loosen the shreds, then twist and squeeze once more.

The potatoes should feel damp but not wet. A properly squeezed mixture will not drip when pressed. If the towel becomes saturated, switch to a dry one. Do not rely on a brief squeeze in a colander; excess water will make the latkes loose, pale, and greasy.

Discard the liquid rather than pouring it back into the bowl. Some recipes save the starch that settles at the bottom, but the flax and flour provide enough binding here.

Mix and Portion (3-Inch Patties; Yield 12)

Place the thoroughly squeezed potato and onion mixture in a large bowl. Add the thickened flax mixture, flour, salt, and pepper. Toss with a fork or clean hands until the seasoning and binder are evenly distributed.

The mixture should clump when pressed but should not look wet. If it feels loose, squeeze it again before adding more flour. If it still will not hold, mix in 1 tablespoon additional flour. Avoid adding several extra spoonfuls, which can make the centers heavy.

Line a plate or baking sheet with parchment. Scoop about ¼ cup of the mixture for each latke, then press it into a patty about 3 inches wide and ¼ inch thick. Keep the patties even rather than thick in the middle. Consistent sizing helps all 12 latkes cook at the same rate.

Prepare the patties before heating the oil. The mixture can sit briefly while the skillet heats, but do not let it stand for a long time. If liquid collects in the bottom of the bowl, drain it and stir the mixture once before portioning.

Fry Until Crisp (½-Inch Oil at a Steady 350°F)

1. Pour enough oil into a heavy 10- or 12-inch skillet to reach a depth of ½ inch. Heat over medium-high heat until the oil reaches 350°F.
2. Carefully slide four or five patties into the skillet, leaving space between them. Do not crowd the pan; crowded latkes lower the oil temperature and soften instead of crisping.
3. Fry for 3–4 minutes on the first side. The underside should be deep golden and firm before turning.
4. Turn each latke once with a wide, thin spatula. Fry the second side for another 3–4 minutes, adjusting the heat to keep the oil close to 350°F.
5. Transfer the finished latkes to a wire rack set over a baking sheet. Season lightly with salt while hot, if needed.

Use the same ½-inch oil depth throughout cooking. Add a little more oil between batches if necessary, then wait for it to return to 350°F before adding more patties. Letting the temperature recover is essential for crisp edges and tender centers.

If the oil smokes, lower the heat and wait briefly before frying. If the latkes absorb oil and remain pale after several minutes, the temperature is too low. If they brown in under 3 minutes, the oil is too hot and the centers may remain undercooked.

Turn Once and Check (3–4 Minutes per Side; Crisp-Golden Cue)

Turn the latkes only once. Frequent flipping can break the patties and prevents an evenly browned crust from forming. A properly cooked latke has crisp, crisp-golden edges, a firm surface, and a tender center that is fully cooked rather than wet or gummy.

To check one, lift it from the rack after draining and cut through the center. The inside should show soft potato shreds held together by a light binder. If the center is raw, return the latke to the oil for 1–2 minutes per side at about 325–350°F.

Keep finished batches in a single layer so steam does not soften the crust. For an especially crisp result, hold them on the rack in a 200°F oven while the remaining latkes fry.