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By Alisa Fleming on Dairy-Free Recipes, Sides
Earlier this week, I updated our Gluten-free Vegan Latkes Recipe. Today, I’m giving this traditional potato latkes recipe post a full makeover, and I’ve added several delicious dairy-free topping ideas.
Classic potato latkes are dairy-free, but the toppings are often rich in dairy. So I thought it would be fun to share dairy-free topping suggestions that would make these kosher latkes even more special. And I’ve updated Chef Levana’s potato latkes recipe with clear instructions and new options for make-ahead latkes, sweet potato latkes, and an easy potato kugel.
20 Dairy-Free Topping Ideas for Your Potato Latkes
I gathered this mix of classic and creative dairy-free topping options to help make your potato latkes special! Some are a little obvious, but I added some delicious twists for you to enjoy.
- Dairy-Free Sour Cream with Chives (enjoy my Cashew Sour Cream– pictured below – and Tofu Sour Cream recipes)
- Cranberry Sauce
- Coconut Crème Fraîche (recipe in the 2nd Edition of Go Dairy Free: The Guide & Cookbook) with Fresh Dill
- Peanut Butter or Seed Butter with Sauteed Apples
- Applesauce (a classic!)
- Tahini, Pomegranate Seeds, and a Drizzle of Honey
- Olive Tapenade (Classic, Southwestern, or Sun-Dried Tomato)
- Cinnamon Apple Butter
- Guacamole (Plain or Mango!)
- Dairy-Free Yogurt Cheese and a Dollop of Jelly
- Smoked Salmon with Dairy-Free Horseradish and Capers
- Chutney (like Mango,Cranberry Apple Spice or Berry Beet)
- Dairy-Free Pesto
- Curry Aioli
- Sliced Avocado with Flaky Salt
- Dairy-Free Bruschetta with Fresh Chopped Basil and Dairy-Free Feta
- Flavored Hummus (Beet, Cheesy, or Green Goddess!)
- A Poached or Fried Egg with Black Pepper
- Dairy-Free Tzatziki with Chopped Cucumber
- Lemon Herb Mayo with Watercress
Special Diet Notes: Traditional Potato Latkes
By ingredients, this recipe is dairy-free / non-dairy, nut-free, peanut-free, soy-free, and vegetarian.
For gluten-free potato latkes, you can substitute your favorite gluten-free all-purpose flour blend for the flour.
For egg-free and vegan potato latkes, see my egg substitute guide.
But for gluten-free AND veganpotato latkes, see this Gluten-Free Vegan Potato Latkes Recipe.
5.0 from 1 reviews
Basic Potato Latkes
This recipe was shared with us by my friend Levana. She is a cookbook author who is known worldwide for her kosher recipes, and her most recent title is The Whole Foods Kosher Kitchen.
Author: Levana Kirschenbaum
Serves: about 24 latkes
Ingredients
- 1 cup all-purpose flour (see post above for gluten-free options)
- 4 eggs (see post above for vegan options)
- 1 large onion, finely grated
- Salt, to taste
- Black pepper, to taste
- Pinch nutmeg
- 8 large Russet potatoes, peeled and grated very thin for smooth texture, or coarser for crunchier texture
- Oil, for frying
Instructions
- Put the flour, eggs, onion, salt, pepper, and nutmeg in a large bowl and mix to thoroughly combine.
- Add the potatoes and stir to thoroughly combine, but do not squeeze (you don't want to extract moisture). Work very quickly to avoid discolored potatoes.
- Heat about ¼-inch of oil in a large skillet over medium-high heat.
- Form some of the potato mixture into small-to-medium sized patties.
- Add the patties to the oil, with some space between each.
- Flip the patties when the edges of the latkes are golden and crispy, about 3 to 5 minutes. Cook until the second side is browned, about 3 to 5 minutes.
- Remove the latkes to a paper towel-lined plate to drain, and optionally sprinkle the patties with a little salt while still warm.
- Repeat steps 4 through 7 until the potato mixture is used up. Serve the latkes warm with your dairy-free topping of choice.
Notes
Make-Ahead Option: Latkes are best when eaten fresh, but these can be made in advance. Reheat them on a baking sheet in a 300ºF oven for about 15 minutes, or until they are hot and crisp.
Sweet Potato Latkes Option: Substitute sweet potatoes (about 5 pounds) for the regular potatoes. Optionally add brown sugar, cinnamon and ginger to taste.
Potato Kugel Option: Add ⅓ cup oil to the potato latke batter. Pour the batter into a greased loaf or square baking dish, and bake uncovered at 375ºF for 1 hour or until the top is golden brown.
For More Dairy-Free Recipes, Get Go Dairy Free!
Alisa Fleming
- Website
Alisa is the founder of GoDairyFree.org, Food Editor for Allergic Living magazine, and author of the best-selling dairy-free book, Go Dairy Free: The Guide and Cookbook for Milk Allergies, Lactose Intolerance, and Casein-Free Living, and the new cookbook, Eat Dairy Free: Your Essential Cookbook for Everyday Meals, Snacks, and Sweets. Alisa is also a professional recipe creator and product ambassador for the natural food industry.
