Traditional Potato Latkes with 20 Tasty Dairy-Free Topping Ideas


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.

Traditional Potato Latkes Recipe with 20 Dairy-Free Topping Ideas

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.

  1. Dairy-Free Sour Cream with Chives (enjoy my Cashew Sour Cream – pictured below – and Tofu Sour Cream recipes)
  2. Cranberry Sauce
  3. Coconut Crème Fraîche (recipe in the 2nd Edition of Go Dairy Free: The Guide & Cookbook) with Fresh Dill
  4. Peanut Butter or Seed Butter with Sauteed Apples
  5. Applesauce (a classic!)
  6. Tahini, Pomegranate Seeds, and a Drizzle of Honey
  7. Olive Tapenade (Classic, Southwestern, or Sun-Dried Tomato)
  8. Cinnamon Apple Butter
  9. Guacamole (Plain or Mango!)
  10. Dairy-Free Yogurt Cheese and a Dollop of Jelly
  11. Smoked Salmon with Dairy-Free Horseradish and Capers
  12. Chutney (like MangoCranberry Apple Spice or Berry Beet)
  13. Dairy-Free Pesto
  14. Curry Aioli
  15. Sliced Avocado with Flaky Salt
  16. Dairy-Free Bruschetta with Fresh Chopped Basil and Dairy-Free Feta
  17. Flavored Hummus (Beet, Cheesy, or Green Goddess!)
  18. A Poached or Fried Egg with Black Pepper
  19. Dairy-Free Tzatziki with Chopped Cucumber
  20. Lemon Herb Mayo with Watercress

Vegan Cashew Sour Cream Recipe - creamy, dairy-free, soy-free, delicious and versatile! Includes an instant variation

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 vegan potato latkes, see this Gluten-Free Vegan Potato Latkes Recipe.

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Basic Potato Latkes
Prep time
Cook time
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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.
Serves: about 24 latkes
  • 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
  1. Put the flour, eggs, onion, salt, pepper, and nutmeg in a large bowl and mix to thoroughly combine.
  2. 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.
  3. Heat about ¼-inch of oil in a large skillet over medium-high heat.
  4. Form some of the potato mixture into small-to-medium sized patties.
  5. Add the patties to the oil, with some space between each.
  6. 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.
  7. Remove the latkes to a paper towel-lined plate to drain, and optionally sprinkle the patties with a little salt while still warm.
  8. Repeat steps 4 through 7 until the potato mixture is used up. Serve the latkes warm with your dairy-free topping of choice.
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!

Go Dairy Free 2nd Edition - The Ultimate Guide and Cookbook for Dairy-Free Living with Over 250 Recipes!

About Author

Alisa is the founder of, 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.


  1. We like to eat ours with smoked salmon and a squeeze of lemon and of course with apple sauce. I’m always torn between sweet and savoury toppings when it comes to latkes. Tzatziki sounds like it would be amazing with these too!

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