Vegan Baked Potato Latkes

By
Barbara Rolek
Barbara Rolek
Barbara Rolek is a former chef who became a cooking school instructor and award-winning food writer.
Learn about The Spruce Eats' Editorial Process
Updated on 07/11/21
sweet potato latkes
Studio Six / Stocksy United
Prep: 20 mins
Cook: 20 mins
Total: 40 mins
Servings: 8 servings
Yield: 8 latkes
Nutrition Facts (per serving)
79 Calories
1g Fat
16g Carbs
2g Protein
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Nutrition Facts
Servings: 8
Amount per serving
Calories 79
% Daily Value*
Total Fat 1g 1%
Saturated Fat 0g 0%
Cholesterol 0mg 0%
Sodium 207mg 9%
Total Carbohydrate 16g 6%
Dietary Fiber 2g 8%
Total Sugars 1g
Protein 2g
Vitamin C 5mg 24%
Calcium 14mg 1%
Iron 1mg 5%
Potassium 341mg 7%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
(Nutrition information is calculated using an ingredient database and should be considered an estimate.)

Did you think Eastern European recipes can't possibly be vegan? Think again. This recipe for vegan baked potato latkes is from Mark Reinfeld's "The 30 Minute Vegan's Taste of Europe."

Reinfeld says, "No holiday meal would be complete without latkes, or potato pancakes. Of Eastern European origin and traditionally made with eggs, we use ground flax seeds to hold it all together. There are many variations possible [see below, including making them gluten free by replacing the spelt flour with brown rice flour]. Serve with vegan sour cream or applesauce."

Ingredients

  • 1 large russet potato, peeled, grated, and drained, to make 2 cups

  • 1/4 teaspoon minced yellow onion

  • 1/4 cup plus 1 tablespoon white spelt flour

  • 1 tablespoon ground flax seeds, mixed with 3 tablespoons water

  • 3/4 teaspoon sea salt

  • 1/4 teaspoon paprika, or smoked paprika, optional

  • 1 pinch crushed red pepper flakes, optional

Steps to Make It

  1. 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.

  2. 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.

  3. Flip the pancakes and bake, until golden brown, approximately 8 minutes before serving.

Tips

  • After peeling and grating your potato, squeeze out as much moisture as you can using paper towel. This will ensure crispier latkes.

Recipe Variations

  • 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.