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!
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.
Easy Vegan Potato Latkes (gluten-free and oil-free options!)
- 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.
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.