Hanukkah means one thing in my house – latkes. (Latkes are delicious even now, after the holiday has passed.) While I used to make these fried potato pancakes with corn flake crumbs, eggs, and wheat flour we have changed things up to fit our current plant-based and gluten free lifestyles.

My recipe for latkes tastes and looks traditional, but they are hiding a secret ingredient! Chickpea flour (sold at most grocery stores in the bulk section) acts as an egg replacer in the recipe. It is mild tasting, rich in protein and fiber, and happens to work so well that it will fool any Jewish grandparent.

Important notes for perfect latkes:

Place shredded potatoes in a bowl of cold water when shredding by hand to minimize oxidation. After all the potatoes are shredded, drain them and squeeze the rest of the water out by hand or using a nut milk bag. Latkes cook best when fried on a griddle with a high heat oil like grapeseed or canola oil, and leftovers should be stored in the freezer then reheated in the oven. Serve hot latkes with a sprinkle of salt and applesauce or dairy-free sour cream.


-Katie Mednick

Makes approximately 15 small latkes, Prep time 20 min, Cook time 30 min


Golden brown and delicious! Latkes are the perfect holiday treat with a plant-based twist!
  • 3 medium russets, shredded
  • 1 cup chickpea flour
  • 1 tsp baking powder
  • 1 tsp salt
  • 1 small yellow onion, diced finely


  1. Preheat a griddle or large sauté pan over medium heat.
  2. Combine the drained and squeezed potatoes in a large bowl with the chickpea flour, baking powder, salt, and onion. Mix thoroughly with your hands to ensure all the ingredients are incorporated evenly.
  3. Add enough oil to your griddle to cover the bottom evenly.
  4. Form small palm sized balls of the potato mixture and flatten them slightly before placing them on the hot griddle. Allow the latkes to cook undisturbed in the oil until deeply golden brown before flipping. Gently flatten the latkes with a spatula if you like thin latkes. If the latkes begin to burn before cooking through, lower the heat. Replace oil as necessary.
  5. Place cooked latkes on a cookie sheet lined with paper towels in a 200 degree oven or toaster oven to keep warm until serving.

To see what else I’m making this holiday season, visit me @coconut_katie