The BEST Baked Latkes [Gluten-Free + Vegan]

No need to spend hours frying and smelling up your house with these Easy and Healthy Baked Latkes. They’re perfect for Hanukkah or a delicious dinner side recipe. You would never know they’re gluten-free and vegan too!

I have conflicted feelings towards Hanukkah. On the one hand I have the most amazing memories celebrating it with family and friends, but on the other hand I remember feeling incredibly left-out being one of the few people in school who celebrated it.

I have to give credit to my parents who went out of their way to bring Hanukkah to my school by showing up with dreidels, latkes, jelly donuts and my guitar-playing Dad to make me feel a little less alone. Here’s a little gem from our glory days:

Should have taken that show on the road…

These days, I totally don’t mind being the only kid in school celebrating Hanukkah. A) because I’m not in school anymore and b) because it’s really about the food anyway. Aren’t all Jewish holidays about the food? Rhetorical question.

I took it upon myself to turn traditional latkes into a healthier, baked version. They are so easy to make and crazy delicious. 

Baked Latke Ingredients

• Potatoes -Stick to russets since they’ll get you the crispiest latkes!
• Onion
• Rolled oats – grab gluten-free if necessary!
• Oat flour – buy oat flour or easily make your own by processing or blending rolled oats until they’re a fine flour consistency. Whole wheat flour can be used if not gluten-free.
• Flaxseed egg – mix 1 tablespoon ground flaxseed with 3 tablespoons warm water and let sit for 10 minutes.
• Coconut oil
• Sea salt and pepper

How to Make Healthy Latkes

STEP 1: Prep your ingredients. If you haven’t already, make your flax egg. Grate the potatoes using a cheese grater or food processor. Place the potatoes inside a dishcloth or cheesecloth to squeeze out the excess liquid. Grate the onions with the cheese grater or food processor (no need to squeeze the liquid out of the onions).

STEP 2: Add the grated eggs and onion to a large bowl. Add in the rolled oats, oat flour, coconut oil, flax egg, salt and pepper. Stir until all ingredients are combined.

STEP 3: Take about ¼ cup of the mixture in your hands and form into a ball. Place on a baking sheet greased with coconut oil and flatten the ball slightly. Repeat until all of the mixture has been used.

STEP 4: Bake at 425ºF for 15 minutes. Remove the sheet pan from the oven and flip each latke carefully. Return to the oven and bake for another 10-15 minutes. Serve warm and enjoy!

Here are step-by-step video instructions for these baked latkes:

How to Serve Latkes

I love latkes served with a variety of toppings. Here are some fun ideas:

• Applesauce + sour cream – sounds weird but it’s a classic topping and sooo delicious.
• Poached eggs – latkes for breakfast? YUM.
• Goat cheese + harissa – you know I’m obsessed with Middle-Eastern flavors so I need to try this combo!
• Smoked salmon + cream cheese or sour cream – Part smoky, part tangy. 
• Greek yogurt + honey – A sweet variation that would be perfect for brunch!
• Guacamole + sour cream – add a little hot sauce and you’ll have a zesty bite!

How to Store Latkes

Latkes can be prepared and baked ahead of time making them the perfect party food! After they’re cooked, let them cool completely before storing. Store in an airtight container in the fridge for up to three days or in the freezer for up to two weeks. 

To reheat, arrange them in a single layer on a baking sheet and bake until they’re crispy.

Baked Latkes

No need to spend hours frying and smelling up your house with these Easy and Healthy Baked Latkes. They’re perfect for Hanukkah or a delicious dinner side recipe. You would never know they’re gluten-free and vegan too!

• Author: Davida Lederle
• Prep Time: 20 minutes
• Cook Time: 30 minutes
• Total Time: 50 minutes
• Yield: 20 latkes 1x
• Category: Side
• Method: Bake
• Cuisine: Middle Eastern
• Diet: Gluten Free

• 1 flax egg (1 tbsp ground flax, mixed with 3 tbsp warm water and let sit for 10 mins)
• 3 medium potatoes (russets are ideal), peeled and grated (I use my food processor with grater attachment)
• 1 medium onion, grated (I use my food processor with grater attachment)
• 1/2 cup rolled oats (gluten-free, if necessary)*
• 1/2 cup oat flour (gluten-free, if necessary)*
• 1 tbsp coconut oil, melted + more for pan
• 1 tsp sea salt
• 1/4 tsp black pepper
• For serving: unsweetened applesauce, sour cream etc…

1. Preheat oven to 425 degrees F.
2. Spray or rub two baking sheets with coconut oil.
3. Make flax egg and set aside.
4. Grate potatoes using cheese grater or food processor. Place potatoes inside a dishcloth or cheesecloth to squeeze out liquid. This will remove most of the starch from the potatoes.
5. Grate onions and add to potato mixture (no need to squeeze out liquid)
6. Add in rolled oats, oat flour, coconut oil, flax egg, sea salt and pepper.
7. Grab about a 1/4 cup of the mixture using your hands and form into a ball.
8. Place in baking sheet and then flatten slightly.
9. Repeat until all of mixture has been using.
10. Place in the oven to bake for 15 minutes. Remove from oven and flip carefully. Bake for another 10-15 minutes.
11. Serve warm with desired dipping condiment.

*Can be omitted (as in video) for a paleo-option, however they may not be as firm. They will still taste delicious!

Keywords: baked latkes, latkes, hanukkah

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