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Vegan Baked Potato Latkes Recipe


  • 1 large russet potato, peeled and grated (2 cups)
  • 1/4 tsp minced yellow onion
  • 1/4 cup plus 1 tbl white spelt flour
  • 1 tbl ground flax seeds, mixed with 3 tbl water
  • 3/4 tsp sea salt
  • 1/4 tsp paprika, optional, try smoked
  • Optional: Pinch crushed red pepper flakes


    Heat oven to 400 F. Place all of the ingredients in a large bowl and mix well. You can speed this process up by using the grater attachment on a food processor for the potatoes.Scoop approximately 1/4 cup of the mixture for each latke onto a very well-oiled baking sheet. Flatten to approximately 1/4-inch thick. Bake for 8 minutes.Flip the pancakes and bake, until golden brown, approximately 8 minutes before serving.


      Make smaller latkes by using 2 tablespoons, instead of 1/4 cup of the batter in each pancake.
      Replace 1 cup grated potato with grated sweet potato or yam.
      Add 1 tablespoon of minced fresh dill, parsley, or basil.
      Add 2 tablespoons finely chopped green onion.
      Add 1 clove pressed or minced garlic and 1/2 teaspoon seeded and diced chile pepper.
      Add 1/2 cup peeled and grated parsnip or carrot.
      Create Italian latkes by adding 1 tablespoon Italian spice mix.
      Go Mexican by adding 1 tablespoon minced cilantro and 1 teaspoon each of chili powder and cumin.
      Add 1/2 cup grated vegan cheese for an over-the-top latke experience.
      For a gluten-free version replace the spelt flour with .

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