These spiralized vegan latkes will be the hit of your holidays. They have potato but my vegan latke recipe adds in cabbage and apples too. Plus it gives you an excuse to use your spiralizer!
Vegan Potato Latkes have always been a favorite of mine. I love the traditional Jewish ones, but they always seem like a lot of work. So I went rogue and made mine with a spiralizer!
This is another in my series of posts sponsored by the Idaho Potato Commission. I’m always amazed at how versatile and healthy potatoes are!
Are Potato Pancakes and Latkes the Same Thing?
The potato pancakes I grew up on were made of leftover mashed potatoes and latkes are traditionally made with grated potatoes.
Which is the Best Vegetable Spiralizer?
The one I use is the Paderno World Cuisine 6-Blade Vegetable Spiralizer. I’ve seen plenty at thrift stores as well, and pick them up often for my friends.
What is Traditionally Served with Latkes?
Sour cream and applesauce are what you usually find topping vegan potato latkes.
I also wanted to make something a bit different so I added red cabbage and apple into mine. Typically, I would serve a red cabbage dish with latkes and smother them with applesauce. This makes it an all-in-one meal!
So These Are Cabbage Latkes?
Well, there is cabbage in them as well as apple and onion. But in my mind this recipes is still in the potato latke family.
With that said you could use all cabbage and leave out the potato to make this into a red cabbage latke recipe.
Can I Make Latkes Oil-Free?
I cooked these a variety of ways, and the oiled baking sheet method in the recipe worked the best of all of them. You can make them oil-free by baking them on parchment paper.
Please note they didn’t get as crispy and took a little longer to cook, so I’d pat them down so they are thinner and cook on 475 degrees if don’t want to use any oil.
Spiralized Vegan Latkes with Red Cabbage and Apple
- 1/4 cup ground flaxseed mixed with 1/2 cup warm water
- 1 teaspoon salt
- 1/2 teaspoon ground black pepper
- 4 cups spiralized peeled potatoes about 1 large baking potato
- 2 cups spiralized red cabbage about 1/2 small cabbage
- 1 cup spiralized onion about 1/2 small onion
- 1 cup spiralized apple about 1 large apple
- About 1/4 cup Olive oil for baking
- Preheat your oven to 425 degrees. Prepare 2 baking sheets by greasing heavily with olive oil. You will use ⅛ cup per baking sheet.
- Please note that you are using the small noodle blade on your spiralizer to prepare the vegetables.
- Mix the salt and pepper into the flax mixture which will be very thick after it absorbs the water. This is our egg substitute.
- Mix the potato, cabbage, onion, and apple in a large mixing bowl. I suggest getting in there and mixing with your hands. You want to make sure you get a bite of each one in your latkes.
- Add in the seasoned flax mixture and mix with a spoon until the flax coats everything. This will take a little longer than you think it should, but don’t give up.
- Place the greased sheet pans in the oven for 6 minutes to heat up the oil.
- Carefully remove from oven and remember they are hot while you are adding the latkes!
- Scoop ¼ cup of the latke mixture onto the hot baking pan (it may sizzle) and press down or shape using a wooden spoon. Repeat until all the mixture is used.
- Using a pot holder, put the baking sheets back in the oven.
- Cook on one side for 15 minutes, then carefully take the baking sheets out and flip the latkes using a spatula.
- Bake again for 18 - 12 minutes.
- Serve with unsweetened nondairy yogurt or sour cream and enjoy!
More Potato Recipes to Try
- Slow Cooker Whole Wheat Spelt Potato Rolls
- BBQ Jackfruit Stuffed Potato Rolls
- Indian-Style Cumin Idaho® Potatoes (Vegan Aloo Jeera)