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Vegan Spiralized Potato Latkes for Chanukah

Growing up, my mom always made the kind of potato latkes that came out of a box. If you aren’t familiar, it’s basically a powder that you mix with an egg and fry up. It’s a longtime staple in most Jewish households, and I’m not totally sure if there is even any actual potato involved.

Never the less, for all eight nights of Chanukah, my family loved to fry up our latkes and slather them in applesauce and sour cream. It wasn’t until I was a teenager that I even tried a homemade potato latke (one that actually involved chopping up a potato!) and I was completely blown away by how delicious it was.
I’ll admit that my nostalgic side still has a soft spot for boxed latkes (I’ve tried to prepare a vegan version…I don’t recommend it), but I’ve finally started my own Chanukah food tradition, Vegan Spiralized Potato Latkes!
These latkes are so darn easy to make and super tasty. Even if you don’t celebrate Chanukah, you should hop on the potato pancake train!
Instead of shredding the potatoes, I use a sprializer to make spaghetti-like strands. Not only does this method save time, but it gives the latkes a unique texture that gets extra crispy. Side note- spiralizers make an awesome Chanukah gift!
Now, there is a decades long debate about whether latkes are better topped with sour cream or applesauce. Personally, I like to serve mine with both for a little sweet+savory action. For the sour cream, there are some great vegan store-bought options like Tofutti and Follow Your Heart, or you can make your own cashew sour cream.
For the applesauce, you can definitely find great organic, sugar-free options at the store, but I prefer to make The Best Applesauce Ever! It’s my super-simple, super-delicious recipe, that you can find in the Chanukah section of my Holiday Season ebook, which you get as a free bonus when you preorder my cookbook (it comes out December 12th- the first night of Chanukah!).
And speaking of the the first night of Chanukah/ the day the book comes out, if you’re in New York City I would LOVE to invite you to join me at The Colorful Kitchen Book Launch Party! We’ll be celebrating at Whole Foods Market Bowery (lower east side) December 12th, from 6:00-8:00pm with tons of snacks from the book, a book signing, a coloring station, a superfood elixer bar and more! Get the details and RSVP here.
Also, my friend Talia of Party in my Plants and I made a video showing you how easy it is to make these latkes!
Ok, let’s get to the recipe!

Vegan Spiralized Potato Latkes for Chanukah
Prep time
Total time
Recipe type: Chanukah
Cuisine: vegan
Serves: 4-6 servings
  • 1 tablespoon ground flaxseed
  • 3 tablespoons warm water
  • 2 pounds russet potatoes, spiralized*
  • 1 small onion, diced
  • ¼ cup flour of your choice (I use spelt)
  • salt and pepper to taste
  • oil for frying
  1. Prepare the flax “egg” by stirring the ground flaxseed and water together in a small bowl. Let sit 10 minutes before using.
  2. In a large bowl, mix the spiralized potato, onion, flour, salt, pepper and flax “egg” together.
  3. Heat ¼” of oil in a large sauce pan at medium-heat. Line a plate with a clean towel or paper towels.
  4. Ball up a handful (about ⅓ cup) of the potato mixture together, then place it on the pan. Use a spatula to press it down, then fry for 5-7 minutes on each side, until golden brown.
  5. Place the latke on the towel-lined plate to absorb the excess oil. Repeat the process until all the mixture is used.
  6. Serve warm with cashew sour cream and/or applesauce

Get the rest of my Chanukah and Christmas recipes in my holiday ebook!

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