Crispy Vegan Gluten-Free Latkes

Jump to Recipe
Stack of crispy latkes topped with vegan sour cream, applesauce, and green onions

Potatoes and onions in pancake form? It’s a favorite for a reason, friends. These vegan and gluten-free latkes are crispy on the outside, tender on the inside, SO delicious, and perfect for the holidays and beyond! 

These latkes might look unassuming, but they took many tests to perfect. Not only is the final result fluffy, savory, and incredibly comforting, but they require just 1 bowl, 30 minutes, and 7 ingredients to make! Let us show you how it’s done!

Avocado oil, potato, onion, chickpea flour, salt, and potato starch

Origin of Latkes

The word latke is Yiddish and derives from a word meaning “small fried pancake.” While latkes are made from a variety of vegetables, potatoes are most common. Latkes date back as far as the Middle Ages and are commonly enjoyed during the Jewish celebration of Hanukkah.

How to Make Vegan Gluten-Free Latkes

These latkes rely on potato starch as the gluten-free flour and a chickpea “egg” (chickpea flour + water) as the egg substitute. This mighty duo keeps the latkes fluffy and ensures they hold together. We also tested with a flax egg, but the result was gummy and not as fluffy!

With potato starch, chickpea flour, and a few other simple ingredients handy, we’re ready to make latkes! They begin with grating russet potatoes and onion.

Bowl of shredded onions and potatoes surrounded by potato starch, oil, salt, and chickpea flour

Then it’s time to squeeze out the excess liquid from the potatoes and onions. Are you wondering if you really need to squeeze it out? BIG YES. We tested both ways and it makes a noticeable difference in both texture and flavor! It’s worth the extra effort.

Squeezing out liquid from shredded potatoes and onions

Next, we combine the squeezed-out potatoes and onions with baking powder for more fluffiness and salt for flavor. Form the mixture into small patties with jagged edges to ensure a crispy outer rim when fried (yum!).

Forming latkes into patties

For frying, we went with a shallow layer of avocado oil, but any neutral oil with a high heat smoke point will work. Once crispy and golden brown, these beauties are ready for your favorite latke toppings!

Cooking vegan gluten-free latkes in a cast iron skillet

We hope you LOVE these vegan and gluten-free latkes. They’re:

Crispy on the outside
Tender on the inside
& SO delicious!

We love them with classic toppings like (vegan) sour cream and applesauce, but you really can’t go wrong with toppings when the base is crispy, fluffy, starchy, and potato-packed. Let your inner chef guide the way!

More Potato Favorites

If you try this recipe, let us know! Leave a comment, rate it, and don’t forget to tag a photo @minimalistbaker on Instagram. Cheers, friends!

Plate of latkes with vegan sour cream and applesauce

Crispy Vegan Gluten-Free Latkes

Crispy on the outside and tender on the inside, it’s the ultimate vegan and gluten-free latke! Just 1 bowl, 30 minutes, and 7 ingredients required!
Author Minimalist Baker
Vegan gluten-free latkes in a stack with toppings
5 from 8 votes
Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings 4 (2-latke servings)
Course Side
Cuisine Gluten-Free, Vegan
Freezer Friendly 1 month
Does it keep? 2-3 Days


  • 1 pound russet potatoes, peeled and grated (~2 large potatoes or ~2 ½ cups grated)
  • 1/2 cup grated onion (1/2 small onion yields ~1/2 cup or 113 g)
  • 2 Tbsp chickpea flour (to make chickpea “egg”)*
  • 2 Tbsp water (to make chickpea “egg”)
  • 1/4 cup potato starch*
  • 1 tsp baking powder
  • 1/2 tsp sea salt (plus more for topping)
  • 1/4 cup avocado oil (DIVIDED // or other neutral, high heat oil)

FOR SERVING optional


  • Grate the peeled potatoes and onion using the large side of a box grater or the grating attachment on a food processor. Place the grated potato and onion into cheesecloth, a nut milk bag, or a clean dish towel and squeeze out as much liquid as possible (we got ~1/2 cup liquid or 120 ml // adjust if altering the default number of servings).
  • In a medium mixing bowl, combine chickpea flour and water and whisk until smooth to create a chickpea “egg.” Then add the squeezed-out potato onion mixture, potato starch, baking powder, and salt and stir to combine.
  • Heat 2 Tbsp (30 ml) oil in a large skillet over medium-high heat. Form latkes using ~1/4 cup of the mixture and pressing it between your palms into a flat patty with jagged edges (this creates a delicious crispy outer rim — yum!). Once the oil is hot (test it by adding a small piece of the potato mixture — it should sizzle), add as many latkes as will fit comfortably in the pan and cook for 2-3 minutes per side, until deeply golden brown and crispy. Reduce the heat slightly if browning too quickly.
  • Transfer the cooked latkes to a plate lined with a paper towel and sprinkle with salt. Add the remaining 2 Tbsp (30 ml) oil to the skillet and repeat the cooking process with the remaining latkes. If making a large batch or not serving right away, you can keep them warm in a 200 degree F (93 C) oven.
  • Serve warm topped with vegan sour cream and applesauce (optional but classic!).
  • Best when fresh, but leftovers will keep for 2-3 days in the refrigerator. Reheat in a 350 F (176 C) oven for 5-10 minutes until warmed through.



*We tested with a flax egg, but it was less fluffy and more gummy than a chickpea egg.
*We tested with our DIY GF Flour Blend in place of potato starch, and it worked but wasn’t quite as crispy.
*Adapted from the lovely Smitten Kitchen and Basics with Babish.

Nutrition (1 of 4 servings)

Serving: 1 (two-latke serving) Calories: 181 Carbohydrates: 34.8 g Protein: 3.3 g Fat: 3.7 g Saturated Fat: 0.5 g Polyunsaturated Fat: 0.6 g Monounsaturated Fat: 2.5 g Trans Fat: 0 g Cholesterol: 0 mg Sodium: 423 mg Potassium: 540 mg Fiber: 2.1 g Sugar: 2 g Vitamin A: 2 IU Vitamin C: 8.2 mg Calcium: 91 mg Iron: 1.2 mg

Did You Make This Recipe?

Tag @minimalistbaker on Instagram and hashtag it #minimalistbaker so we can see all the deliciousness!

If you love this recipe...

Get Our Fan Favorites eBook Here!

Reader Interactions

Leave a Comment & Rating!

Have a question? Use ctrl+f or ⌘+f on your computer or the "find on page" function on your phone browser to search existing comments! Need help? Check out this tutorial!

My Rating:

  1. Linda Cohen says

    I made this last night and it was a big hit with the vegans and non vegans alike! Thank you so much!I forgot the baking powder and it didin’t seem to matter!

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Hi Jackie, it sounds like there’s too much moisture. Make sure to squeeze out as much liquid as possible from the potatoes/onions. You could also play around with the amount of potato starch. Hope that helps!

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Hi Brenda, wowza, that’s amazing! We tested with Yukon gold potatoes and they did work, but weren’t as classic. Still delicious!

  2. Laura says

    These are truly amazing! I did not modify the recipe and they turned out perfect. They are very delicious! Super easy to make. I used my food processor for grating the potatoes and the onions and that made it even easier! Topped with vegan sour cream. Yum!

  3. Ashleigh says

    These are quite honestly the best gf/vegan latkes I’ve ever had. I doubled the recipe and used corn starch instead of potato starch. I combined the baking soda and Salt with the chickpea egg before folding it in to the shredded potatoes and onions. By adding the baking soda to the flax egg it gave it a little more bubbles for lightness. You will for sure need more oil for frying than called for. I can’t wait to make more to freeze to see how they turn out when I have a craving later. Also my 5 year old loved these both with applesauce and TJ’s vegan sour cream.

  4. Claire says

    I made these, so much better than flax egg. Really delicious and as good as non vegan. I’m a very insecure cook but followed instructions to the letter. Did not brown as well as yours????? They just didn’t but still darn good. Vegan sour cream and applesauce. Thanks even made a 2nd batch. Still didn’t brown nicely and I was more patient this time. Agree double the onion

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      We’re so glad you enjoyed them, Claire. Thanks so much for the lovely review! You could try cooking them on slightly higher heat.

      • Brynn Olenberg Sugarman says

        As a vegan, I have looked for great vegan recipes in the past. I used chia or flax eggs, and yes, like you wrote, they were too gummy! A friend brought these latkes to a Channukah party and everyone preferred them to the regular (with egg) ones! Then I made them for my family: same fabulous result. Crispy, delicious! Thank you for sharing this amazing recipe!

        • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

          Amazing! We’re so glad they were a hit at the party and for your family. Thank you for the lovely review, Brynn! xo

  5. Pollyanna says

    I’m having a latke party and want to make these for a few vegan guests. Could I make them and freeze them for a day and then reheat them for the party? Do you think they would still be good?

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Hi Pollyanna, we think refrigerating and reheating in a skillet might be best. We hope everyone loves them!

  6. The Vegan Goddess says

    Yay! I made these today with great success with a side of apple sauce! They were a hit!

    The only caveat is that they are oil-intensive so I went through a lot of avocado oil. But it is the only way to get that wonderful crispy exterior. (I guess broiling them might another way without the oil but that wouldn’t be traditional.)

    Now I am The Latke Queen! Over seventeen … !

  7. Stacy Leopold says

    Looks great!!! Last year I tried making them with the flax egg, and as you said, it was gummy and ruined them. Have you tried Just Egg, which is tasty in a scramble? I’ll definitely try this out!!! My mouth is watering looking at the picture!

    I bought your new baking mixes but have not tried them yet. But your recipes are always so good, i imagine they’ll be great!

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Hi Stacy! We haven’t tried these with Just Egg. Let us know if you try it though! We hope you enjoy! xo

  8. Joanna Drzaszcz says

    I can’t wait to make these! I’m Polish and growing up we called these potato pancakes. Do you think they would work out in an air fryer?

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Yay! We haven’t tried them in an air fryer and are not sure if they would get as crispy! Let us know if you try it though!

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Hi Adrienne, we haven’t tried it and can’t guarantee results, but you could try substituting cornstarch or arrowroot starch!

  9. Atara Dahan says

    Can I use olive oil?
    And a regular egg instead? (or 2? how many would I need?)
    Also, if you could post a recipe for sufganiot (jelly donuts, another chanukkah classic) would be super appreciated!!

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Hi Atara, olive oil will work! We haven’t tested this with an egg but we’d try 1 egg in place of the chickpea flour and water. We’ll add sufganiot to our recipe ideas list!