Diana’s Potato Latkes

Diana’s Potato Latkes

This Potato Latkes recipe makes a delicious and fun vegan main course.  Usually this recipe would include eggs but I like to cook without eggs for a number of reasons.

One simple reason is to stay food combined properly for optimum digestion. Proteins and carbs fight in the digestive system.  Also, I find that potatoes stick well enough together without anything else.


2 medium potatoes, coarsely grated
1 onion, finely chopped
1 – 2 cloves of garlic finely chopped (optional)
1/2 tsp Himalayan salt
Almond oil or ghee


  1. Mix all potatoes, onions, garlic and salt together.
  2. Drop teaspoon size pancakes into hot oil or ghee (I prefer ghee for the flavour it adds).
  3. Brown on both sides.
  4. Serve with salsa.  Makes 10-12 small latkes.

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Creamy Potato Salad:

Peppy Potato

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By | 2017-10-29T15:40:29+00:00 September 16th, 2013|Main Courses - Vegan Gluten Free, Meatless Monday, Recipes|3 Comments

About the Author:

I am the Founder and Author at Real Food For Life. Have been teaching cooking classes worldwide since 1982. Create original, healthy recipes and menus, which are gluten free and white sugar free. Also, the author of the GREEN means LEAN and Balance Your Body e-books. I turned a debilitating health crisis into a passion for helping others with healthy, sugar free, gluten free eating and cooking.


  1. Pia K. Vann September 19, 2013 at 5:59 am

    I enjoy reading your recipes so much since I am also a chef and my background in cooking is Mediterranean. I am impressed with your healthy, sugar free, gluten free cooking.
    Thank you
    Best Regards,
    Chef Pia

  2. Pia K. Vann September 19, 2013 at 6:09 am

    I love the latkes recipe and apple sauce in Greek yogurt is a nice addition in lieu of salsa,I will ommit the garlic, plus Greek yogurt with fresh herbs & garlic.
    Chef Pia

  3. Jenna Yajjala April 19, 2015 at 7:55 am

    I love the addition of ghee! I am so glad I can make latkes easily here in Hyderabad! I found this dish to be delicious Indian-ized by adding Guntur Green Chillies, and we use homemade curd made into a riata on top! we love dipping them into our leftover mutton curry gravy for breakfast and go well in place of rice in mutton bone soup andhran style!

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