Vegan Potato Latkes

Vegan potato latkes
This vegan version of potato latkes, sometimes called potato pancakes, uses Just Eggs, a plant-based substitute. Latkes are traditionally served around Hanukkah, but we think they are great any time of the year!
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  • Cook Time: 30 minutes
  • Servings: 8


  • 1 lb Michigan potatoes
  • 1 small onion
  • 3 Tbsp flour
  • 1 pinch salt
  • 2-3 cloves garlic, minced
  • 1/2 cup oil, for frying (if using air fryer, spray both sides)
  • 1 Just Egg (3 Tbsp)


  1. Wash and peel Michigan potatoes. Peel onion.
  2. Grate potatoes into a bowl using cheese-grating side of four-sided grater. Grate onion.*

    *-If grating onion proves to be too much trouble, finely chopping or shredding in food processor will work.
  3. If there is excess water in potatoes (if water drips when squeezed by hand), drain the excess water.
  4. Add pinch of salt (and pinch of pepper, optional), the flour and the Just Egg. Mix well to create a batter. (This works best if done with clean hands.)
  5. Heat 2 Tbsp of oil into a pan. Add 2 Tbsp of batter to create pancakes. Do not make pancakes too thick to ensure proper cooking. You probably will only be able to fit 2-4 pancakes into pan at a time. Finished pancakes can be placed on paper towel to absorb excess oil and stored in a warm oven while rest of batter is cooked.
  6. Repeat previous step until batter is used up. Add oil as needed.
  7. Serve immediately. Try pairing with apple sauce for a sweet option. For a savory option, try adding sour cream and chives. A good chili mayo is another great option!

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