Vegan Donair Latkes

Vegan Donair Latkes

Lori Ahrens



  • 1 medium yellow onion, chopped 
  • 2 large baking potatoes grated and squeezed dry
  • 1 tbsp rub that RUBS Halifax Donair blend
  • 1/4 cup flour
  • 1 tsp. baking powder
  • 1/4 cup canola oil, divided, for frying


  • Combine all ingredients in large bowl and mix well.
  • Heat 1 Tbs. oil in large skillet over medium heat.
  • Scoop 1/2 cup potato mixture into skillet and press with a spatula into 1/8-inch thick patty. Repeat.
  • Fry patties 3 to 4 minutes per side, or until golden brown.
  • Cook remaining latkes in batches of 2, adding 1 Tbs. oil to skillet each time.
  • To drain, transfer latkes to wire rack on top of baking sheet lined with newspaper.
  • Place latkes on pan in the oven to keep warm.
  • Serve with vegan sour cream

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