Vegan Latkes (with Gluten-Free and Baked Variations)

vegan latkes recipe

Here’s my tried-and-true recipe for vegan latkes (potato pancakes, a mainstay for Hanukkah celebrations), in which the grated potato is held together with oatmeal in place of the customary eggs. For a gluten-free version, quinoa flakes work splendidly. A small amount of grated carrot adds extra color and flavor. Adapted from Vegan Holiday Kitchen.  Photos by Hannah Kaminsky. This recipe makes 3 to 4 dozen latkes, depending on size.

5.0 from 4 reviews
Vegan Latkes (with Gluten-Free and Baked Variations)
Recipe type: Hanukkah
Cuisine: Jewish
Prep time: 
Cook time: 
Total time: 
Serves: 10 to12
Here's my tried-and-true recipe for vegan latkes (potato pancakes, a mainstay for Hanukkah celebrations), in which the grated potato is held together with oatmeal in place of the customary eggs. This recipe makes 3 to 4 dozen latkes, depending on size.
  • ¾ cup quick-cooking oats or quinoa flakes (see note)
  • 6 medium-large potatoes, grated (see note below recipe box)
  • 1 medium carrot, grated
  • 1 medium onion, grated
  • ½ cup matzo meal (or ½ cup additional quinoa flakes)
  • Salt and freshly ground pepper to taste
  • Safflower or other high-heat vegetable oil for frying
  • Applesauce (homemadeor purchased)
  • Vegan sour cream (homemade or purchased), optional
  1. In a heatproof bowl, combine the oats or quinoa flakes with 1½ cups boiling water. Stir and set aside while preparing the other ingredients.
  2. Use a food processor to make the grating of the potatoes, carrot, and onion, much easier and quicker!
  3. Combine the grated potato, carrot, and onion, and matzo meal in a mixing bowl. Stir in the oatmeal, then season with salt and pepper.
  4. To fry: Heat just enough oil to coat the bottom of a large, nonstick skillet or griddle. Drop enough potato batter to form 2½- to 3-inch pancakes. Fry on both sides over medium-high heat until golden brown and crisp (alternatively, see baked variation following).
  5. To bake: See Baked Latkes variation below recipe box.
  6. Drain briefly on paper towels and place in a covered container to keep warm until serving. Serve warm with applesauce and the optional sour cream.

For the potatoes, use golden or red-skinned. Peel them or not; if leaving unpeeled, use organic potatoes and scrub well.

Since the definition of “medium-large” potatoes can vary, if you find that the cooked oatmeal mixture isn’t enough to give the grated potatoes a nice even coating (or if the latkes don’t stick together), cook a little more oatmeal or quinoa flakes, starting with 1/4 cup additional grain and 1/2 cup additional boiling water.

And of course, use the quinoa flakes as the gluten-free option, both in place of the oatmeal and the matzo meal.

Sweet potato or zucchini latkes:Replace one or two of the potatoes with sweet potato. Or, replace one or two of the potatoes with one or two medium zucchini.

Baked latkes: Preheat the oven to 425 degrees F. Stir 3 to 4 tablespoons of high-heat oil such as safflower into the potato mixture. Line two baking sheets with baking parchment. Use a round 1/4-cup measuring cup to drop the potato mixture onto the parchment, then flatten lightly with the bottom of the measuring cup. Bake for 10 to 15 minutes, or until golden brown on the bottom, then flip carefully with a spatula. bake for 10 to 12 minutes longer or until the golden-brown on the second side.

Vegan latkes recipe 2

Vegan latkes recipe 1

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32 comments on “Vegan Latkes (with Gluten-Free and Baked Variations)

  1. Helene

    Try substituting flax meal for the matzo meal, and I have been frying in grape seed oil.
    Happy hannukah

  2. Nava Post author

    Jenny, I haven’t tried baking it, but coincidentally, just today I thought I’d try. I would put the latkes on a baking sheet lined with baking parchment, spray them with a bit of olive oil cooking spray so they’ll crisp up, and flip them after about 15 minutes (at 400 degrees). If it works out as I think, I’ll post this variation. Happy Hanukkah to all!

  3. Nava Post author

    Jenny, I also made them baked and really liked it — it was easier and less oily than the traditional fried kind. I’ll add the baked variation to this recipe, as it was a keeper!

  4. Elizabeth C

    I do grated russets, Mrs Dash herb and onion, some red pepper flakes in one bowl. Mashed sweet potato, a bit of GF flour and flax water mix in another. mix separately and then combine. put on baking dish lined with parchment and bake. Just before serving I put on a tiny drizzle of olive oil for ceremony – it is about the oil after all…

  5. Nava Post author

    That sounds like a fantastic way to make them, Elizabeth. I recently started to bake the latkes and it’s so much easier and cleaner. Happy holiday!

  6. Ruth

    How long will these last? I am doing two channucah parties, two days apart, )and quite fancy getting all the work out of the way in one go!

  7. Nava Post author

    Hi Ruth — I think that especially if you make the baked version, you can do it all in one go. Then just pop them into hot oven for a few minutes until they crisp up. Happy holiday!

  8. Sara

    Last year made them with quinoa and fried and they were okay, but tonight I made them with GF oats, GF matzo, and baked them and they were wonderful.

  9. Nava Post author

    Thanks, Sara. I too, now prefer baking them and since GF isn’t a concern for me, I use regular oatmeal. Glad these were successful for you!

  10. lena

    the applesauce is on the stove in a pot. now I’m onto the latkes.

    I was getting ready to use the quinoa flakes – since you recipe for matzoh brie was fantastic. but it seems (?) like everyone and you prefer the oatmeal. what do you think??

    also, what about using a food processor for the potatoes. how about not peeling??

  11. Nava Post author

    Hi Lena — both the oatmeal and quinoa flakes work well; it’s a matter of preference, though I do think the oatmeal is a slightly better “glue.” Of course, a food processor makes the whole process easier. Not sure how or why I left that off it has been added.

    I did specify that the potatoes can be scrubbed rather than peeled. Hope you enjoy these, and happy Hanukkah!

  12. lena pfeffer

    oh my gosh!!! I’ve been a vegan for 27 years. latkes have never been the same. until now!!! these are delicious!!! I made them with oatmeal and baked. absolutely yummy. oh, and the applesauce..the best!!!

    thanks so much!!!

  13. lena

    Yum!yum!yum!!! I’ve been a vegan for 27 years. Potato pancakes have never been the same. I used oatmeal and baked them. These are delicious!!! Hubby has a stomach ache from eating too many!!!


  14. Patsy

    I’m hoping to make the baked version as a surprise for my husband tonight. I’m wondering if you make this without squeezing the liquid out of the grated vegetables? Most recipes I see call for wringing out as much “juice” as possible, and some say to let the potato starch that’s extracted settle, then add that back in.
    Love the idea of not using flax meal or a commercial egg replacer!
    Thank you.

  15. Nava Post author

    Hi Patsy, I find that if I make the batter and bake right away, it doesn’t get all runny and liquid-y. I just made a big batch the other night with no problem!I hope these work out for you and that you and your hubby enjoy them.

  16. Pingback: World of Vegan | 6 Ways To Celebrate a Vegan Hanukkah

  17. Lynda Kirkness

    Happy hannukah 2015 this will be my third year celebrating Hannukah. I am not Jewish but I know that the feasts that God tells us to celebrate are for every believer. I am vegan and pleased to see a vegan latke recipe. Latkes are similar to East Indian pakoras.I wonder if using chickpea flour would be “kosher “

  18. Nava Post author

    Lynda, I’m not sure it would be technically “Kosher” but I’m pretty sure that’s not what you’re asking! If you’re asking whether chickpea flour can be used in place of regular flour, I’d say yes, and in fact, it would probably be even more tasty. I’m going to try that next time myself …

  19. Hilit

    Made them this evening and they came out delicious. Very easy to make, especially when using the food processor. Thanks for the recipe, Nava!
    Happy holiday all!

  20. Diana

    Thank you for this fabulous recipe. I used a beet instead of a carrot and baked the latkes. They were the best I’ve ever tasted and so simple and quick to make. YUM!

  21. B

    Gotta be honest, these were fantastic!
    …I got a little bit carried away and ended up spreading avocado on top of them with a slice of dill pickle… Amazing.

    Nicely done

    Thanks for the recipe

  22. Claudia

    Just wondering.Can the entire recipe be made with zucchini or would that be too overwhelming? Also, if so, how many grated cups of zucchini does 2 medium zucchini translate to? Someone brought me a very large one from their organic garden.

  23. Nava Post author

    Claudia, you could give it a try. This would be a good use of your zucchini! Try not to use the seedy part. Since “medium” is also subjective, it’s hard to say how many cups it would translate to.

  24. Craig

    I was excited to try your suggestion of quinoa flakes to make gluten-free latkes for my annual Hanukkah party, but my grocery store didn’t have any and I was resigned to making them just vegan. When I went to get the oatmeal, I was thrilled to discover that Quaker has gluten-free instant oats:

    I was also really pressed for time, so I cheated with pre-shredded, frozen potatoes. Ore-Ida brand is also gluten-free:

    One cup of shredded potatoes equals about one potato, so I just combined 6 cups of potatoes with 1.5 cups of prepared oatmeal and it was perfect! Thanks again, and happy holidays!

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