Potato Pancakes made Oil-Free!

Potato Pancakes

Recipe by Katie Mae
 
Happy Hanukkah Everyone! Here’s my plant-based, vegan version of potato pancakes, a Hanukkah favorite  (also known as Latkes in Yiddish and Levivot in Hebrew). If you’re anything like me, you’ll enjoy these so much that you end up making them for a weekend brunch all throughout the year.

Potato pancakes are most often shallow-fried pancakes of grated potato, flour and egg. However, potato pancakes are a festive tradition of many European and Middle Eastern cuisines and thus there are many recipe variations. For example, the Swiss do not use flour or egg in their version. Rather the Swiss Rösti are grated potato pancakes fried in butter. My recipe here is free of the ingredients that damage our arteries and is much lower in calories.

The story of Hanukkah is that the little oil that remained was only enough to provide light for one night, and yet miraculously this oil burned for 8 nights! The tradition of eating fried foods goes back to the use of cooking oil, which symbolizes this miracle of light. Dairy foods are also a tradition of Hanukkah, and thus sour cream is a common topping for the latkes. As a plant-lover, I prefer dairy-free toppings such as the traditional apple sauce or the non-traditional choices: salsa, guacamole and hummus.
 
Makes 20 pancakes
Ready in 25 minutes
Stores 5 days in fridge

 

INGREDIENTS

  • 2 russet potatoes
  • 1 large zucchini
  • ½ yellow onion
  • ½ cup rolled oats, ground (oat flour)
  • ½ teaspoon freshly ground pepper

 

ACTION STEPS

 
1. Preheat oven to 425°F. Line 2 sheet pans with parchment paper. To keep the papers from rolling on you, crinkle them into a ball. Then open the papers up and lay them across the sheet pans.

2. Grate the potatoes, zucchini and onion. The quickest way to do this is with a food processor fitted with the medium grater attachment. Depending on the food processor size you may have to empty it in between grating to make room for more veggies. If you don’t have a food processor, a box grater works just fine.

3. After the potatoes, zucchini and onion are grated, place half of them in a clean kitchen towel. Roll the towel around the vegetables, and wring the towel to draw out the excess moisture. Transfer dried potatoes, zucchini and onion to a large mixing bowl. Repeat with remaining vegetables.

Making Potato Pancakes

4. Add the ground oats and black pepper to the vegetable bowl and mix well. Rolled oats can be ground up using a coffee/spice grinder, food processor or blender. Feel free to use your hands to make sure the flour is evenly distributed.

Making Potato Pancakes

5. Pick up about a ¼ cup of potato mixture and shape it into a semi-tight ball in your hands. Use the palms of your hands to flatten the ball into a potato pancake and place it on prepared pan. Repeat with the remaining mix, spacing the pancakes about 2 inches apart. Bake for 12 to 15 minutes depending how crispy you want them. Flip the latkes and bake an additional 12 to 15 minutes. Serve at once with applesauce or other plant-based toppings, like salsa, guacamole and hummus.

Potato Pancakes

Potato Pancakes

Potato Pancakes

 


 
Did you like this recipe? If so, please share it. Your voice matters in spreading the plant-based message and transforming our food system. Salud!

28 Comments

  1. Esther, Lipschitz
    November 30, 2013

    Your receipes are great. we download them and file and keep close to me on the kitchen when i do my cooking and food preparations.
    This one about Potato Latkes blew my mind. “yoy saved our chanuka this year”.
    thanks, esther

    • Katie Mae
      Katie Mae
      December 1, 2013

      Wonderful to hear Esther! Isn’t it great that we can enjoy traditional favorites with lots of flavor and still have them be healthy for us? I love it.

  2. Angela
    December 1, 2013

    We made these tonight and they were awesome! What a great way to enjoy latkes with no oil. Thank you Katie!

    • Katie Mae
      Katie Mae
      December 1, 2013

      Aw, I’m so glad you enjoyed them Angela! What did your boys think?

  3. Chef AJ
    December 2, 2013

    Can you please make them at True North this week? Pretty please?

    • Katie Mae
      Katie Mae
      December 2, 2013

      That’s the plan. It’ll be Potato Thursday :)

  4. Lani Muelrath
    December 2, 2013

    Katie,

    These look fabio! My husband is a big potato fan and I know he’ll be thrilled to see my trying this one out – and you’ve made it so simple! You go!

    Thanks,
    Lani

    • Katie Mae
      Katie Mae
      December 5, 2013

      How could you not love potatoes?!? I hope he enjoys these potato pancakes!

  5. Tami@Nutmeg Notebook
    December 10, 2013

    I can’t wait to try these! I have two zucchini just waiting to be made into something scrumptious!

    • Katie Mae
      Katie Mae
      December 10, 2013

      Yay! I think you’ll like them! I love them the traditional way with minimal seasoning, but feel free to use your culinary expertise to kick up the flavor by adding some herbs or spices.

  6. Janice Zielonka
    January 24, 2014

    this just found. will try soon . will be great with the just posted pea and califlower soup. I love that combo but the fat with the latkes always was too heavy . this should be just excellant. so glad I found you Katie Mae. I have been McDougalling since 2007. and love this diet and life style . Blessings Janice

    • Janice Zielonka
      January 24, 2014

      just made them so good much easier than frying too. thanks

    • Katie Mae
      Katie Mae
      January 24, 2014

      So glad to hear Janice! I usually pair potatoes with the split pea soup, but I never thought about using the latkes. I just made the latkes in my class yesterday – they would go perfectly with soup!! Thanks for the idea. Blessings to you too!

  7. Matthew Ciuccio
    February 24, 2014

    Most excellent. I can’t wait to make them again, so easy and SO yummy!

  8. Jennifer
    May 26, 2014

    Yum! These look delicious. I wonder whether they might work with sweet potatoes and /or parsnips? I can’t tolerate white potatoes.
    So glad I found your site, Chef AJ posted a link here from facebook. Subscribing!!

    • Katie Mae
      Katie Mae
      May 26, 2014

      Aw great to have you on board Jennifer! I’m glad you came across AJ’s post. This recipe definitely do work with sweet potatoes – my mom makes it that way all the time :)

      I’ve never tried parsnips, but I see no reason they wouldn’t work. Let me know how they turn out!

  9. Jennifer
    June 28, 2014

    Will try this – served cold as picnic food? With a tomato/apple/apricot chutney? Bet these are very moreish!

    • Katie Mae
      Katie Mae
      June 28, 2014

      I just made them again yesterday and had some cold. They’re really delicious both ways. :) That chutney sounds fabulous!

  10. Teri
    October 12, 2014

    I made these this weekend and they turned out great! I’m so glad I don’t have to give up latkes! Thank you for the recipe!

    • Katie Mae
      Katie Mae
      October 27, 2014

      Mmmm, you’re welcome Teri! So glad you liked them!

  11. Esther PC
    October 25, 2014

    Is this 1/2 C rolled oats before or after they are ground?

    • Katie Mae
      Katie Mae
      October 27, 2014

      Good question Esther. It actually doesn’t matter when you measure it. The ground oats are almost exactly the same amount when whole. I usually measure them as rolled oats, so I grind only the exact amount needed in a recipe.

  12. Sheila
    November 27, 2015

    Would this recipe be Bright Line friendly? The reason I ask is that when you grind the oats they are now oat flour which is not allowed on BLE. Thanks for your reply.

    • Katie Mae
      Katie Mae
      November 28, 2015

      Great question, Sheila! This would not be BLE with the oat flour. However, you can make it BLE by not grinding the oats and adding them whole, OR substituting 1/4 cup of ground flax seed for the 1/2 cup of oat flour. The flax seed could be counted as protein or fat. Hope this helps!

  13. Sandi
    December 12, 2015

    Thank you, Katie. I LOVE your recipes.

    • Katie Mae
      Katie Mae
      December 14, 2015

      You’re welcome, Sandi!! I’m SO glad you enjoy them!

  14. Rabiah
    January 10, 2016

    Hi, you mentioned that flax seeds can replace the ground oats in these potato latkes but can chia seeds also be used in place of the oats??? And if so do I need to grind them up?? By the way I love your website!

    Thankyou!

    • Katie Mae
      Katie Mae
      January 12, 2016

      Yes, Rabiah, you could use chia seeds instead of flax seeds. The reason I prefer flax is because the chia seeds have a more noticeable slightly-gritty texture. If you want to use them though, I do recommend grinding them. Glad you’re enjoying the site!!