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Home » Side Dishes » Baked Latkes

Baked Latkes

A photo of Vered DeLeeuw.
by Vered DeLeeuwUpdated Jul 4, 2025
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5 from 7 votes

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These baked latkes are almost as good as fried ones. They're incredibly flavorful, crispy on the outside, and tender on the inside.

Baked latkes are served on a plate with a serving fork.

I was curious to see if I could take my latkes recipe, the foolproof one I've developed over the years, and make it in the oven. The short answer: Yes, it can be done, and the results are delicious! These crispy baked latkes are an excellent option if you prefer to avoid frying. Since baking is so much easier than frying, I make this recipe for Hanukkah almost every year.

Ingredients and Variations

The ingredients needed to bake latkes.

See the recipe card for exact measurements. Here are my comments on some of the ingredients.

  • Potatoes: I use Yukon Gold or Russet potatoes. While I prefer the flavor of Yukon Gold, the high starch content of Russet potatoes helps make the latkes sturdier.
  • Onion: It should be finely chopped. You don't want big pieces of onion in your latkes! You can use ½ cup of chopped scallions (green and white parts) instead of onions.
  • Coconut flour: Absorbs any extra liquid and helps the latkes set. You won't taste it. I use it because it's highly absorbent. If you don't need this recipe to be gluten-free, you can use 2 tablespoons of all-purpose flour.
  • Optional variation: This is nontraditional, but you can add ¼ cup of grated Parmesan to the mixture for flavor.

Instructions

The detailed instructions and step-by-step photos are included in the recipe card. Here's a quick overview.

Grate the potatoes and chop the onion in your food processor. Add them to a colander and press on them to remove liquid. Transfer the mixture to a large bowl. In a small bowl, beat the egg with salt, pepper, and garlic powder. Add the egg mixture to the potato/onion mixture and stir. Add the flour and stir to combine.

Mixing shredded potatoes, chopped onions, eggs, and spices in a bowl.

Drop spoonfuls of the mixture onto a parchment-lined, rimmed baking sheet, forming 12 thin pancakes. Press with your hands to flatten the patties while keeping their shape. Generously spray the latkes with oil.

Flattening the potato mounds.

Bake the latkes in a preheated 450°F for about 15 minutes per side. Serve them immediately with your favorite toppings.

The latkes are ready in the pan.

Recipe Tip

Note that the recipe calls for parchment paper. In the past, I used foil, and while the latkes brown more uniformly when baked on foil, they also tend to stick.

If you choose parchment paper, look for one that says you can use it for high-heat baking. Another option is nonstick foil.

Recipe FAQs

My grated potatoes quickly darken. Is that a problem?

It's not. It's true that after you grate the potatoes, they will quickly change their color and darken. Don't worry about it - this does not affect the taste or texture of the latkes.

Can I make these latkes ahead of time?

Yes. I usually make them an hour ahead of time and keep them in a warm (170°F) oven until it's time to serve them.

Can you suggest a low-carb alternative?

Yes. These spinach fritters and these spaghetti squash fritters are two delicious low-carb latke substitutes. If you prefer a baked recipe, these baked zucchini fritters are also very good.

How long can I keep the leftovers?

You can keep the leftovers in an airtight container in the fridge for up to 4 days. Reheat them uncovered in a 350°F oven. They won't be as good as fresh, but they'll be very close. You can also freeze the cooled leftovers for up to three months. Thaw them overnight in the fridge before reheating.

Serving Suggestions

I usually arrange these latkes on a big platter and add a few small bowls with the following condiments (some traditional, some not):

  • Sour cream or sour cream dip
  • Applesauce
  • Salsa
  • Cream cheese dip
  • Pimento cheese
  • Pickled red onions

Recipe Card

Three baked latkes are stacked on a plate.
5 from 7 votes
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Crispy Baked Latkes

These delicious baked latkes are crispy on the outside and tender on the inside. Baking is so much easier than frying!
Prep Time20 minutes mins
Cook Time30 minutes mins
Total Time50 minutes mins
Course: Side Dish
Cuisine: Jewish
Servings: 12 latkes
Calories: 199kcal
Author: Vered DeLeeuw
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Ingredients

  • Avocado oil spray
  • 1 pound Yukon Gold potatoes - peeled, or Russet potatoes
  • 1 small onion - 2.5 ounces
  • 1 large egg
  • ½ teaspoon sea salt
  • ⅛ teaspoon black pepper
  • ¼ teaspoon garlic powder
  • 1 tablespoon coconut flour

Instructions

  • Preheat the oven to 450°F. Line a rimmed baking sheet with parchment paper marked as safe for high-heat baking or nonstick foil. Spray the parchment paper or foil with oil.
    Parchment-lined baking sheet.
  • Grate the potatoes using your food processor’s grating attachment. Transfer them to a colander.
    Shredding potatoes in the food processor.
  • Wipe the food processor clean with a paper towel and use the food processor's standard blade to chop the onion.
    Chopped onions in food processor.
  • Add the chopped onion to the colander. Mix the potatoes and onions. Press on them firmly and repeatedly with your hands to remove as much liquid as possible.
    Removing liquid from the potatoes and onions.
  • Transfer the potato/onion mixture to a large bowl.
    Shredded potatoes and onions in a bowl.
  • In a small bowl, beat the egg with salt, pepper, and garlic powder.
    Mixing egg and spices in a bowl.
  • Add the egg mixture to the potato/onion mixture and stir, then add the flour and stir to combine.
    Mixing shredded potatoes, chopped onions, eggs, and spices in a bowl.
  • Drop spoonfuls of the mixture onto the prepared baking sheet, forming 12 very thin pancakes. Press with your hands to flatten the patties as much as possible while keeping their shape. Generously spray the latkes with oil.
    Flattening the potato mounds.
  • Bake the latkes for 15 minutes, until crisp and deep golden brown on the bottom. Remove the pan from the oven, flip the latkes, spray them again with oil, and bake them for 10-15 more minutes, until crisp and deep golden brown on the second side.
    The latkes are ready in the pan.
  • Serve immediately with a dollop of sour cream.
    Baked latkes topped with sour cream.

Notes

  • You can replace the coconut flour with 2 tablespoons of all-purpose flour if you're OK with gluten. The nutrition info will change. 
  • Note that the recipe calls for parchment paper. In the past, I used foil, and while the latkes brown more uniformly when baked on foil, they also tend to stick. If you use parchment paper, look for one that says you can use it for high-heat baking. Another option is to use nonstick foil.
  • You can keep the leftovers in an airtight container in the fridge for up to 4 days. Reheat them uncovered in a 350°F oven. They won't be as good as fresh, but they'll be very close.
  • This is not a low-carb recipe. 

Nutrition per Serving

Serving: 3 latkes | Calories: 199 kcal | Carbohydrates: 20 g | Protein: 4 g | Fat: 11 g | Saturated Fat: 2 g | Sodium: 330 mg | Fiber: 4 g | Sugar: 3 g

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Disclaimers

Most recipes are low-carb and gluten-free, but some are not. Recommended and linked products are not guaranteed to be gluten-free. Nutrition info is approximate. Please verify it independently. The carb count excludes non-nutritive sweeteners. Please read these Terms of Use before using any of my recipes.

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A photo of Vered DeLeeuw.

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Healthy Recipes Blog was founded in 2011 by Vered DeLeeuw. It features real food recipes with a focus on low-carb and gluten-free ingredients. All recipes are nutritionally reviewed by a Registered Dietitian. Contact us at HealthyRecipesBlog@gmail.com.

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