Oil-Free Baked Latkes

Meet the healthiest, tastiest latkes ever! Although the miracle of the Hanukkah lights is all about oil, it’s entirely possible to celebrate without a single drop. Baked and not fried, these latkes are crispy around the edges and soft in the center, almost like little hash brown pancakes. Made with zero grease and nomess in the oven, they’re a modern miracle in and of themselves.

Prep Time20

Cook Time35

Total Time55

Servings: servings

Calories: 183kcal

Author: Hannah Kaminsky

Ingredients

1 1/2 pounds Yukon gold potatoes
1/2 teaspoon apple cider vinegar
1/2 teaspoon salt optional
1/2 medium yellow onion
1/4 cup oat flour
1 tablespoon ground flaxseeds
1/4 teaspoon ground black pepper
1/4-1/2 cup unsweetened applesauce

Instructions

Preheat your oven to 375℉ degrees and line a baking sheet with parchment paper or a silicone baking mat; set aside.
Peel and grate the potatoes, placing them in a colander in the sink or set over a large bowl. Sprinkle with the vinegar and salt, if using, to prevent browning and extract some of the water. Allow to sit for 5 – 10 minutes. Squeeze the potato shreds with your hands to press out as much water as possible. Don’t be shy, really wring those spuds out, because too much water now will mean less crispy latkes later. Transfer the potatoes into a dry, large bowl.
Shred or very finely dice the onion and add to the potatoes. Add the oat flour, ground flax, and pepper, and toss to combine. Make sure the potato sheds are all thoroughly coated. Mix in the applesauce last, starting with ¼ cup and adding 1 tablespoon at a time, if needed, to create a cohesive but still slightly dry mixture.
Scoop out about ¼ cup of potato mixture for each latke and use your hands to really press it all together. Place each latke on the prepared sheet, spacing them close together since they don’t spread. Flatten each mound down as thin as possible to get crispier results. Side your sheet of latkes into the oven and bake for 20 minutes. At that point, flip them all over, and bake for another 15 – 20 minutes, until golden brown. Serve immediately, while hot and crispy.

Notes

Serving suggestion: Classic toppings for latkes include applesauce and sour cream, which are easy to make at home or buy in advance, with plenty of vegan options for the latter. To fill out your plate and make it a meal, serve latkes alongside any plant-based protein, like a lentil loaf, plus a green veggie like green beans or Brussels sprouts.

Notes: To speed things up, you can use your air fryer, but you may need to cook the latkes in multiple batches since the sheets are much smaller. Air fry at 375℉ degrees for 15 minutes, flipping the latkes halfway through.

Nutrition