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    Home » Simple Vegan Recipes » Appetizers and side dishes

    Baked Vegan Latkes

    Last Modified: Sep 25, 2021 by Becky Striepe

    Disclosure: This post may contain Amazon affiliate links. As an Amazon Associate I earn from qualifying purchases. See my Privacy Policy for more details.

    Recipe Video Print
    vegan potato latkes on a plate with vegan sour cream and applesauce
    stack of vegan latkes on a plate with a bite taken out of one, so you can see inside
    image collage showing the shredded potato on a kitchen towel before drying, in a bowl with dry ingredients before and after mixing, and the cooked latkes on a baking sheet
    stack of vegan latkes on a plate with a bite taken out of one, so you can see inside, text overlay

    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.

    stack of vegan latkes on a plate with a bite taken out of one, so you can see inside

    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.

    peeled, quartered potato and pieces of onion with seasonings and other dry ingredients on a cutting board with text labels

    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.

    image collage showing the shredded potato on a kitchen towel before drying, in a bowl with dry ingredients before and after mixing, and the cooked latkes on a baking sheet

    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.

    vegan potato latkes on a plate with vegan sour cream and applesauce

    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.

    stack of vegan latkes on a plate with a bite taken out of one, so you can see inside

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

    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.
    Prevent your screen from going dark
    5 from 2 votes
    Print Pin Rate
    Course: Appetizer
    Cuisine: Holiday, Vegan
    Keyword: baked latkes, vegan latkes, vegan potato latkes
    Prep Time: 20 minutes
    Cook Time: 28 minutes
    Total Time: 48 minutes
    Servings: 4
    Calories: 74kcal
    Author: Becky Striepe

    Ingredients

    • 1 russet potato - peeled and cut into quarters
    • ½ medium red onion
    • 2 tablespoons flour - chickpea or a gluten-free flour mix is OK
    • 1 tablespoon flax meal
    • 1 teaspoon cornstarch
    • ½ teaspoon garlic powder
    • ½ teaspoon onion powder
    • ½ teaspoon baking powder
    • ½ teaspoon salt
    • ½ teaspoon black pepper
    • spray oil - optional

    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

    The spray oil is optional, but your latkes won't brown as well if you do choose to omit the oil. They'll still be delicious! Just not as brown and crispy.
    Store leftover latkes in an airtight container in the fridge. They will keep for around 5 days. Reheat leftovers in the oven or toaster oven at 350° F for around 10 minutes.
    You can multiply this recipe! If you're doubling, dry the potato-onion mixture in two batches, using a dry towel for each one. If you're tripling, do it in 3 batches, and so on.

    Nutrition

    Nutrition Facts
    Easy Vegan Potato Latkes (gluten-free and oil-free options!)
    Amount per Serving
    Calories
    74
    % Daily Value*
    Fat
     
    1
    g
    2
    %
    Saturated Fat
     
    0.1
    g
    1
    %
    Polyunsaturated Fat
     
    1
    g
    Monounsaturated Fat
     
    0.1
    g
    Sodium
     
    348
    mg
    15
    %
    Potassium
     
    270
    mg
    8
    %
    Carbohydrates
     
    15
    g
    5
    %
    Fiber
     
    2
    g
    8
    %
    Sugar
     
    1
    g
    1
    %
    Protein
     
    2
    g
    4
    %
    Vitamin A
     
    2
    IU
    0
    %
    Vitamin C
     
    4
    mg
    5
    %
    Calcium
     
    47
    mg
    5
    %
    Iron
     
    1
    mg
    6
    %
    * Percent Daily Values are based on a 2000 calorie diet.
    Tried this recipe? Share your photo!Mention @GlueAndGlitter on Instagram or Twitter!

    Frequently asked questions

    Can you double this recipe?

    You can! You can even triple it, if needed.

    What are the best potatoes for latkes?

    You want russet or Idaho potatoes for latkes, ideally. You can use Yukon gold potatoes instead, in a pinch.

    What is the difference between potato pancakes and latkes?

    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.

    Are latkes vegan?

    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.

    Are latkes the same as hash browns?

    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.

    More Vegan appetizers and side dishes

    • One-Bowl Cornbread Muffins
    • Vegan tofu ricotta (nut free!)
    • Vegan Ranch Roasted Chickpeas
    • Vegan Stuffed Mushrooms with Creamy Basil Tofu Ricotta

    About Becky Striepe

    Headshot of Becky Striepe in front of a teal wall

    Hi there! I'm Becky Striepe (rhymes with sleepy), and I love using gadgets and shortcuts to create easy vegan comfort food recipes for busy people. Whether you love your Instant Pot, your air fryer, or just love delicious plant-based meals, stick around. You'll like it here.

    Learn more about me >>>

    Reader Interactions

    Comments

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      Recipe Rating




    1. Marge

      December 14, 2022 at 3:37 am

      5 stars
      No mention of aquafaba in the recipe but many in the comments. Please clarify!

      Reply
    2. SM

      December 11, 2020 at 11:44 am

      5 stars
      Do you always whip up the aquafaba before using, or do you pour the liquid direct from the can?

      Reply
      • Becky Striepe

        December 11, 2020 at 4:01 pm

        I usually don't whip unless a recipe specifies it.

        Reply
    3. Anonymous

      February 25, 2020 at 5:32 pm

      Can I bake these? If so, how would you recommend baking?

      Reply
      • Becky Striepe

        February 25, 2020 at 7:48 pm

        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!

        Reply
    4. Zach

      December 09, 2018 at 7:43 pm

      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!

      Reply
      • Becky Striepe

        December 10, 2018 at 6:54 am

        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".

        Reply
    5. The vegan 8

      October 23, 2016 at 8:29 pm

      Aquafaba is so magical! These look great!

      Reply
      • Becky Striepe

        October 23, 2016 at 8:30 pm

        Thank you! It really is, and Zsu is a wizard!

        Reply
    6. Beth @ Eat Within Your Means

      October 22, 2016 at 10:40 pm

      You had me at latkes. The addition of aquafaba and potato starch is the icing on the cake. :)

      Reply
      • Becky Striepe

        October 22, 2016 at 11:57 pm

        Can't go wrong with a latke!

        Reply
    7. Melissa @ Vegan Huggs

      October 22, 2016 at 2:25 am

      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!

      Reply
      • Becky Striepe

        October 22, 2016 at 10:08 am

        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!

        Reply
    8. Amy Katz from Veggies Save The Day

      October 21, 2016 at 3:16 pm

      I love these latkes, and your apple sauce looks amazing with them! Pink Lady apples are my favorite.

      Reply
      • Becky Striepe

        October 21, 2016 at 3:24 pm

        Thank you, Amy! I couldn't believe the pretty color the sauce turned!

        Reply
    9. Sarah

      October 20, 2016 at 8:46 pm

      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!

      Reply
      • Becky Striepe

        October 20, 2016 at 9:22 pm

        I love that. They're nostalgic for me, too!

        Reply
    10. Ginny McMeans

      October 20, 2016 at 8:00 pm

      Love that you're using aquafaba and you did a great job on the video too! Love that you showed how to freeze it.

      Reply
      • Becky Striepe

        October 20, 2016 at 8:38 pm

        Thank you, Ginny! I'm obsessed for sure. :)

        Reply
    11. Jenn

      October 20, 2016 at 2:32 pm

      Who could say no to crispy potatoes??! Not me! Aquafaba is such a miracle - can't wait to try these!

      Reply
      • Becky Striepe

        October 20, 2016 at 2:32 pm

        It really is. Baking is so easy now!

        Reply
    12. Mary Ellen @ VNutrition

      October 19, 2016 at 7:47 am

      Yum!!! I have only had latkes a few times but each time them were tasty. Love the take on these with the aquafaba!

      Reply
      • Becky Striepe

        October 19, 2016 at 8:03 am

        The aquafaba makes them so tender!

        Reply
    13. Karen D

      October 18, 2016 at 4:24 pm

      Going to have to try this! Looks so good!

      Reply
      • Becky Striepe

        October 18, 2016 at 5:30 pm

        Enjoy, Karen!

        Reply
    14. JL Fields

      October 18, 2016 at 10:53 am

      I love Zsu's book so much! And potatoes....come on (and in the air fryer...FOR SURE).

      Reply
      • Becky Striepe

        October 18, 2016 at 10:57 am

        YES! I totally want to remake these in the air fryer. Great idea.

        Reply
    15. Cadry

      October 17, 2016 at 11:46 pm

      Pink Lady apples are the best! I can imagine how totally delicious they would be with latkes.

      Reply
      • Becky Striepe

        October 18, 2016 at 7:18 am

        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.

        Reply
    16. Zsu Dever

      October 17, 2016 at 7:51 pm

      Thank you, Becky! I simply love your applesauce with this! Pink ladies are really the perfect choice.

      Zsu

      Reply
      • Becky Striepe

        October 17, 2016 at 8:10 pm

        You are so welcome, Zsu! I love your book!! And I agree. They're one of my favorite types of apple!

        Reply
    17. Nicole Dawson

      October 17, 2016 at 6:27 pm

      I've also been experimenting with aquafaba but haven't tried latkes yet. Looks like a fun one to try

      Reply
      • Becky Striepe

        October 17, 2016 at 6:55 pm

        Same here. I was so happy to see this recipe in her book!

        Reply
    18. Sophia | Veggies Don't Bite

      October 17, 2016 at 6:17 pm

      The latkes sound delicious!! I love veggie patties of all kinds and potato is all kinds of yummy!

      Reply
      • Becky Striepe

        October 17, 2016 at 6:55 pm

        They're so good! My Omni neighbors also approved!

        Reply
    19. Aimee

      October 17, 2016 at 4:36 pm

      Loooooooove latkes! And aquafaba does it again :)

      Reply
      • Becky Striepe

        October 17, 2016 at 5:03 pm

        Is there anything it can't do??

        Reply
    20. Dianne

      October 17, 2016 at 9:32 am

      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!

      Reply

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    Glue and Glitter
    Hi! My name is Becky Striepe (rhymes with “sleepy”). I love using gadgets and shortcuts to create easy vegan comfort food recipes for busy people. Whether you love your Instant Pot, your air fryer, or just love delicious plant-based meals, stick around. You'll like it here. → READ MORE

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