Easy vegan potato latkes are crispy and tender. You bake them in the oven, and they can even be made gluten-free and with no oil.
Don't you just love a crispy latke dipped in cooling applesauce or vegan sour cream? These vegan potato latkes are perfect for Hanukkah (or anytime, really), no standing over the stove needed.
What I love about baking latkes is that they all finish cooking at once. No need to keep anything warm or stand over an oil-popping pan. Just pop those latkes into the oven, and you're good to go.
How to make perfect baked latkes
To make your latkes, you start by shredding a peeled russet potato and half a red onion. You can do this in the food processor or using a box grater.
After peeling, you need to thoroughly dry the potato/onion mixture. This step is what can make or break your finished latkes.
To dry the veggies, transfer them to a clean cooking towel, and wrap them up. Then, just wring the heck out of them over a bowl until the towel is basically soaked through.
If you're doubling this recipe, do this in two batches, using a dry towel for each one.
Then, mix in flour, garlic and onion powders, cornstarch, baking powder, salt, pepper, and flax meal.
Divide the potato mixture into eight patties and shape them on a lined baking sheet.
These patties will not be cohesive at all at this point. Just form them and press them into shape and trust the process.
Spray your uncooked latkes with oil, and bake them. Then, flip, spray again, and bake until the tops are golden brown.
How to serve latkes
Traditionally, you serve potato latkes with unsweetened applesauce and sour cream. For vegan latkes, just substitute vegan sour cream or unsweetened, unflavored vegan yogurt.
Gluten-free and oil-free variations
- To make these gluten-free, replace the flour with gluten-free flour or chickpea flour.
- For oil-free, just omit the spray oil. The latkes may not brown as much as if you'd used oil, but they'll still be delicious!
Storage directions
Store leftover latkes in an airtight container in the fridge. They will keep for around five days. Reheat leftovers in the oven or toaster oven at 350° F for around 10 minutes.
📖 Recipe
Easy Vegan Potato Latkes (gluten-free and oil-free options!)
Ingredients
Instructions
- Preheat the oven to 425° F
- Shred the potatoes and onions in your food processor using the medium shredding tool or using a box grater's large opening.
- Transfer to a clean kitchen towel, and wrap up the shredded veggies. Pat and wring them out over a bowl until they're really dry. Discard any liquid that comes out of the towel.
- Transfer to a large bowl with the remaining ingredients, mixing well.
- Form the mixture into 8 equal-sized patties. Shape the patties into circles, pressing them down flat onto the baking sheet. Spray generously with oil.
- Bake for 20 minutes, then flip the latkes over. Spray again with oil, and bake for 8-12 more minutes, until they're golden brown. Serve with unsweetened applesauce and vegan sour cream.
Video
Notes
Nutrition
Frequently asked questions
You can! You can even triple it, if needed.
You want russet or Idaho potatoes for latkes, ideally. You can use Yukon gold potatoes instead, in a pinch.
Potato pancakes are a bit thicker and use mashed potatoes as a binder. Latkes, on the other hand, use baking powder and -- traditionally -- eggs to hold them together. Vegan latkes use egg replacers, like flax meal, as a binder instead.
Latkes are often made with egg, but they can be totally vegan! These vegan potato latkes use flax meal and cornstarch to replace the binding properties of eggs.
They're certainly similar, but they're not exactly the same. Hash browns tend to be looser and more rustic in shape. Latkes are formed into a rounder shape before frying. Latkes also tend to include a binder, while hash browns don't.
Marge
No mention of aquafaba in the recipe but many in the comments. Please clarify!
SM
Do you always whip up the aquafaba before using, or do you pour the liquid direct from the can?
Becky Striepe
I usually don't whip unless a recipe specifies it.
Anonymous
Can I bake these? If so, how would you recommend baking?
Becky Striepe
I would find a baked latke recipe, if you want to do that. I haven't tested these in the oven and would hate to steer you wrong!
Zach
These were amazing! I was really excited to have a reason to use my Aquafaba and I haven't made latkes in a while. Great recipe!
Becky Striepe
I am so glad you enjoyed them! If you still have leftover aquafaba, you can freeze it in ice cube trays. It's so handy to have it in the freezer for when you need an "egg".
The vegan 8
Aquafaba is so magical! These look great!
Becky Striepe
Thank you! It really is, and Zsu is a wizard!
Beth @ Eat Within Your Means
You had me at latkes. The addition of aquafaba and potato starch is the icing on the cake. :)
Becky Striepe
Can't go wrong with a latke!
Melissa @ Vegan Huggs
I love latkes! They look scrumptious next to your homemade applesauce, too :) Loved the video too. I'll have to start freezing mine in ice cube trays. Great idea!
Becky Striepe
Thank you! Freezing it has made cooking with aquafaba much more convenient, since I can save it any time we make beans. Less scrambling to use a bunch of beans just because I needed AF!
Amy Katz from Veggies Save The Day
I love these latkes, and your apple sauce looks amazing with them! Pink Lady apples are my favorite.
Becky Striepe
Thank you, Amy! I couldn't believe the pretty color the sauce turned!
Sarah
I think I already told you, my grandpa made Potato Pancakes, and then my dad made them for us. Always a favorite! Can't wait to check this recipe out!
Becky Striepe
I love that. They're nostalgic for me, too!
Ginny McMeans
Love that you're using aquafaba and you did a great job on the video too! Love that you showed how to freeze it.
Becky Striepe
Thank you, Ginny! I'm obsessed for sure. :)
Jenn
Who could say no to crispy potatoes??! Not me! Aquafaba is such a miracle - can't wait to try these!
Becky Striepe
It really is. Baking is so easy now!
Mary Ellen @ VNutrition
Yum!!! I have only had latkes a few times but each time them were tasty. Love the take on these with the aquafaba!
Becky Striepe
The aquafaba makes them so tender!
Karen D
Going to have to try this! Looks so good!
Becky Striepe
Enjoy, Karen!
JL Fields
I love Zsu's book so much! And potatoes....come on (and in the air fryer...FOR SURE).
Becky Striepe
YES! I totally want to remake these in the air fryer. Great idea.
Cadry
Pink Lady apples are the best! I can imagine how totally delicious they would be with latkes.
Becky Striepe
I love them too. I'm kind of having an apples renaissance in general because of Darrol. I wasn't that into apples until he started asking for them.
Zsu Dever
Thank you, Becky! I simply love your applesauce with this! Pink ladies are really the perfect choice.
Zsu
Becky Striepe
You are so welcome, Zsu! I love your book!! And I agree. They're one of my favorite types of apple!
Nicole Dawson
I've also been experimenting with aquafaba but haven't tried latkes yet. Looks like a fun one to try
Becky Striepe
Same here. I was so happy to see this recipe in her book!
Sophia | Veggies Don't Bite
The latkes sound delicious!! I love veggie patties of all kinds and potato is all kinds of yummy!
Becky Striepe
They're so good! My Omni neighbors also approved!
Aimee
Loooooooove latkes! And aquafaba does it again :)
Becky Striepe
Is there anything it can't do??
Dianne
I've been having fun experimenting with aquafaba thanks to this book, but I haven't tried this recipe yet. I need to fix that soon!