Mouth watering Vegan Latkes with Tamarind Chutney


A vegan vegetable-potato latke hybrid with sweet tamarind-date chutney. Try this Indian twist on a classic Jewish dish – these mouth watering latkes are easy to prepare and scrumptious. Whether you’re bringing new flavours to your Chanukah or holiday dinner, or topping them up with free range eggs for Sunday brunch, these goodies aim to please. By incorporating zucchini, sweet potato and cauliflower, the recipe is lighter and contains more fibre and nutrients than the classic kind. This recipe is totally vegan, unless of course you choose to top it with an egg,  or sour cream. If you are fully vegan, feel free to incorporate cultured coconut, cashew cream or Zengarry cheese. However none of the fixins are even necessary since the tamarind chutney bursts with flavour. The aromatic cumin and fennel with the sweetness of dates and the sour tamarind flavour, makes the perfect accompaniment to include in lieu of apple sauce.


You can event stack em like pancakes and dig in!

Mouth Watering Vegan Latkes with Tamarind Chutney
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Prep Time: 20 minutes

Cook Time: 15 minutes

Yield: 8 - 10 Latkes

Mouth Watering Vegan Latkes with Tamarind Chutney

A healthier latke recipe with sweet tamarind-date chutney that incorporates zucchini, sweet potato and cauliflower making it more nutrient rich. Try this Indian twist on a classic jewish dish – these mouth watering latkes are easy to prepare and scrumptious.


  • 2 cups (180g) cauliflower, shredded*
  • 2 medium potatoes (240 g), shredded
  • ½ medium sweet potato (130g),shredded
  • 3 cloves of garlic, minced
  • 2 green onions, finely chopped
  • 1 cup spelt flour, or all purpose unbleached wheat flour
  • 1 tbsp cornstarch
  • ½ tbsp paprika
  • ½ tbsp herbes de provence
  • ½ tsp salt, or to taste
  • ⅓ tsp pepper, or to taste
  • ¼ cup of canola oil or sunflower oil, for frying
    Tamarind Chutney:
  • 6 dates, pitted, soaked**
  • 1 tbsp tamarind paste
  • ⅛ tsp fennel seeds
  • ⅛ tsp ground cumin
  • ⅛ tsp cayenne pepper
  • ⅛ tsp ground ginger
  • ⅛ tsp black Indian salt, or sea salt
  • 1 tsp coconut sugar, or cane sugar
  • ½ cups hot water


  • Add all ingredients (except oil) together in a large bowl and mix well. After thoroughly mixing, if the mixture seems too dry, add a bit of water (approx. ¼ cup). The mixture should be sticky, and the flour well incorporated.
  • Pour enough oil into a skillet to fill about 1/4-inch deep; heat over medium-high heat.
  • Using a heaping tablespoon or an ice cream scooper, grab spoonfuls of the potato-veg mixture, and one at a time, form into a ball. Using your hands press the ball together to form a flat disc before adding them into the hot skillet; slightly flatten the latkes into the oil with the back of your spoon so they are evenly thick.
  • Cook in hot oil until browned and crisp, 3 to 5 minutes per side. Drain latkes on a plate lined with a paper towel.
    Tamarind Chutney:
  • Blend together all ingredients in a high speed blender.


*Shred your veggies using a hand grater or food processor with the grater accessory. The cauliflower will crumble in the process, but that is perfectly okay.

**Use medjool or deglet noor dates. I personally used deglet noor because they are less expensive, but both work well. If you use medjool, you can reduce the amount by one since they are typically larger.

!Tips for frying: I like to fry with minimal oil but the skillet makes a big difference here. Frying at medium to high heat will give the crunchiest results but can cause oil to smoke or latkes to stick. Use a cast iron or thick bottomed skillet to ensure even heat distribution. Non stick pans also work well but may require you to work at a lower heat. Try one at a time to get the technique right.


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