Vegan Leek and Potato Latkes are a delightful and versatile dish that can be enjoyed throughout the year. While traditionally associated with Jewish holidays like Hanukkah, these crispy, savory pancakes are a delicious addition to any meal. Made with leeks and potatoes, they offer a satisfying texture and flavor that appeals to a wide range of tastes. Whether served with applesauce, vegan sour cream, or your favorite dip, these latkes are sure to be a crowd-pleaser for vegans and non-vegans alike.
Serve Potato Leek Latkes with Dips
- Vegan Sour Cream: A classic choice for latkes. You can find dairy-free sour cream alternatives at most grocery stores or make your own. Here are two recipes for Tofu Sour Cream or Vegan Cashew Sour Cream.
- Applesauce or Apple Butter: Sweet and tangy applesauce is a traditional accompaniment to latkes. It provides a nice contrast to the savory flavor of the latkes.
- Vegan Tzatziki: This cucumber and yogurt-based dip adds a refreshing and creamy element to your latkes.
- Salsa: A fresh tomato salsa or a fruit salsa can provide a zesty kick to your latkes. Try Pico de Gallo Salsa, Mango Avocado Salsa or Green Olive Salsa.
- Guacamole: Creamy avocado-based guacamole pairs well with the crispy latkes. It’s a great choice if you enjoy a bit of spice.
- Vegan Ranch Dressing: A creamy vegan ranch dip made with plant-based ingredients like cashews, almond milk, and various seasonings can be a flavorful choice.
- Hummus: Hummus is a versatile dip that can be enjoyed with almost anything. Its creamy texture and garlicky flavor complement latkes nicely. Try some roasted root vegetable hummus, such as Roasted Garlic Parsnip Hummus, Roasted Carrot Hummus or Best Roasted Beet Hummus.
- Vegan Pesto: A basil or sun-dried tomato pesto can add a burst of flavor to your latkes.
- Spicy Mustard: If you like a bit of heat, spicy mustard can provide a sharp contrast to the mild latkes.
- Vegan Cheese Sauce: For a cheesy twist, you can serve your latkes with a dairy-free cheese sauce. There are various recipes available for homemade vegan cheese sauces. View vegan cheeses recipes.
Frequently Asked Questions
What are Latkes?
Latkes are a traditional Jewish dish made from grated potatoes and other ingredients. They are typically fried until crispy.
Are these Vegan Latkes gluten-free?
Yes, this recipe can be made gluten-free by using gluten-free flour or a flour alternative like chickpea flour. You can also use almond or rice flours.
Can I make these Latkes ahead of time?
Yes, you can prepare the latke mixture ahead of time and store it in the refrigerator. Fry them just before serving for the best results.
Can I bake these Latkes instead of frying them?
Yes, you can bake these latkes in the oven for a healthier option. Place them on a baking sheet and bake at 375°F (190°C) for about 20-25 minutes, flipping them halfway through.
Can I freeze leftover Latkes?
Yes, you can freeze leftover latkes. Allow them to cool, place them in an airtight container or zip-top bag with parchment paper between layers to prevent sticking. Reheat them in the oven or a toaster oven when ready to eat.
What can I serve with Vegan Leek and Potato Latkes?
Latkes are often served with applesauce or vegan sour cream. You can also pair them with a side salad or other vegan dips of your choice.
Can I use other vegetables in this recipe?
Yes, you can experiment with other vegetables like zucchini, sweet potatoes, or carrots in addition to or instead of leeks. Just make sure to adjust the seasonings accordingly.
Are these Latkes suitable for Passover?
This recipe uses flour, which is not typically consumed during Passover. To make Passover-friendly latkes, you can use matzo meal instead of flour.
How do I prevent the latkes from becoming too oily?
To prevent excessive oil absorption, make sure the oil is hot enough before frying, and avoid overcrowding the pan. Also, drain excess oil on paper towels after frying.
Can I make these Latkes without a food processor?
Yes, you can grate the potatoes and leeks by hand using a box grater if you don’t have a food processor.
Potato Leek Latkes
- 3 large russet potatoes, peeled (or 4 medium potatoes)
- 2 leeks, white and light green parts only, cleaned and finely chopped
- ⅓ cup all-purpose flour (or chickpea flour for a gluten-free option)
- 1 flax egg (2 tablespoons of ground flaxseed mixed with 3 tablespoons water)
- 1 tablespoon cornstarch (or arrowroot)
- ½ teaspoon garlic powder
- salt and pepper to taste
- vegetable oil for frying
- Grate the peeled potatoes using a box grater. Place them in a clean kitchen towel and squeeze out as much liquid as possible.
- In a large mixing bowl, combine the grated potatoes, chopped leeks, flour, flaxseed mixture, garlic powder, corn starch, salt, and black pepper. Mix until all the ingredients are well combined.
- In a large skillet, heat about 1/4 inch of vegetable oil over medium-high heat until hot but not smoking.
- Take a spoonful of the potato mixture and form it into a flat patty, about 2-3 inches in diameter, and place it in the hot oil. Flatten it gently with a spatula. Repeat with more of the mixture, leaving some space between each latke in the skillet.
- Fry the latkes for about 3-4 minutes on each side or until they are golden brown and crispy. You may need to adjust the heat to prevent burning. Place the cooked latkes on a paper towel-lined plate to remove excess oil.
- Serve the vegan leek and potato latkes hot with your favorite dipping sauce, such as vegan sour cream, applesauce, or a simple tahini dressing. Enjoy your delicious Vegan Leek and Potato Latkes!