gluten-free sides vegan

{VIDEO} Healthy Baked Latkes – Gluten-Free + Vegan

November 17, 2015

No need to spend hours frying and smelling up your house with these Easy and Healthy Baked Latkes. They’re perfect for Hanukkah or a delicious dinner side recipe. You would never know they’re gluten-free and vegan too!

No need to spend hours frying and smelling up your house with these Easy and Healthy Baked Latkes. They're perfect for Hanukkah or a delicious dinner side recipe. You would never know they're gluten-free and vegan too!I have conflicted feelings towards Hanukkah. On the one hand I have the most amazing memories celebrating it with family and friends, but on the other hand I remember feeling incredibly left-out being one of the few people in school who celebrated it.

I have to give credit to my parents who went out of their way to bring Hanukkah to my school by showing up with dreidels, latkes, jelly donuts and my guitar-playing Dad to make me feel a little less alone. Here’s a little gem from our glory days:

Hanukkah

Should have taken that show on the road…

These days, I totally don’t mind being the only kid in school celebrating Hanukkah. A) because I’m not in school anymore and b) because it’s really about the food anyway.

Aren’t all Jewish holidays about the food? Rhetorical question.

The only downside to Jewish cooking is that it is basically the opposite of healthy. I literally can’t think of one Jewish recipe that involves a vegetable (unless you count the soggy carrots and celery in chicken soup) and the only remotely healthy recipe is probably apples and honey.

But damn does it taste good.

Truthfully, it’s probably a sin to mess with Jewish cooking and try to healthify it, but fortunately there’s no hell so I should be good-to-go. And fortunately my friend Candice from The Edgy Veg agrees so we teamed up to create some healthier Jewish recipe options for Hanukkah!

Watch us whip up Easy and Healthy Baked Latkes that are gluten-free, vegan and have a paleo option!

While I tackled Latkes, Candice did the impossible and made vegan matzo ball soup! We had way too much fun sharing our creations and filming our ridiculousness.

No need to spend hours frying and smelling up your house with these Easy and Healthy Baked Latkes. They're perfect for Hanukkah or a delicious dinner side recipe. You would never know they're gluten-free and vegan too!I can honestly say that all I want for Hanukkah this year is 8 nights of these Healthy Baked Latkes. I’ve already made 3 rounds of them and it isn’t even Hanukkah yet! You are actually going to be mind-blown at how easy and tasty they are. And best of all, they aren’t baked!

So watch the video, stock up on potatoes and preheat that oven because Hanukkah is almost here and you’re gonna need to make these latkes to celebrate!

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Healthy Baked Latkes – Gluten-Free + Vegan

  • Author: Davida Lederle
  • Prep Time: 20 minutes
  • Cook Time: 30 minutes
  • Total Time: 50 minutes
  • Yield: about 20 latkes 1x
  • Category: Side
  • Method: Bake
  • Cuisine: Middle Eastern
  • Diet: Gluten Free
Scale

Ingredients

  • 1 flax egg (1 tbsp ground flax, mixed with 3 tbsp warm water and let sit for 10 mins)
  • 3 medium potatoes, peeled and grated (I use my food processor with grater attachment)
  • 1 medium onion, grated (I use my food processor with grater attachment)
  • 1/2 cup rolled oats (gluten-free, if necessary)*
  • 1/2 cup oat flour (gluten-free, if necessary)*
  • 1 tbsp coconut oil, melted + more for pan
  • 1 tsp sea salt
  • 1/4 tsp black pepper
  • For serving: unsweetened applesauce, sour cream etc…

Instructions

  1. Preheat oven to 425 degrees F.
  2. Spray or rub two baking sheets with coconut oil.
  3. Make flax egg and set aside.
  4. Grate potatoes using cheese grater or food processor. Place potatoes inside a dishcloth or cheesecloth to squeeze out liquid. This will remove most of the starch from the potatoes.
  5. Grate onions and add to potato mixture (no need to squeeze out liquid)
  6. Add in rolled oats, oat flour, coconut oil, flax egg, sea salt and pepper.
  7. Grab about a 1/4 cup of the mixture using your hands and form into a ball.
  8. Place in baking sheet and then flatten slightly.
  9. Repeat until all of mixture has been using.
  10. Place in the oven to bake for 15 minutes. Remove from oven and flip carefully. Bake for another 10-15 minutes.
  11. Serve warm with desired dipping condiment.

Notes

*Can be omitted (as in video) for a paleo-option, however they may not be as firm. They will still taste delicious!

No need to spend hours frying and smelling up your house with these Easy and Healthy Baked Latkes. They're perfect for Hanukkah or a delicious dinner side recipe. You would never know they're gluten-free and vegan too!Don’t forget to head over to Candice’s channel to check out our video for Vegan Matzo Ball Soup. It was AMAZING and totally rounded out our Jewish classics.

Do you celebrate Hanukkah? Have you ever made latkes before?

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  • Reply
    Tomasz Ryznar
    December 23, 2017 at 9:57 pm

    Can I use whole wheat flour and quick oats (that’s what I have in my pantry right now) instead of rolled oats and oat flour?

  • Reply
    Dawn Spector
    December 11, 2017 at 12:20 pm

    We host a party every year and I never eat the latkes because they are so greasy and not vegan. Looking forward to trying this one !!!

  • Reply
    Nancy
    December 8, 2017 at 7:14 pm

    Just made them and they get full marks! Crispy on the outside, soft on the inside, nice crunch in the mouth, tasty, lovely color, easy to make.. a Triumph!

  • Reply
    Lisa C
    April 26, 2017 at 3:59 pm

    Oh my good-i-ness! I grew up on latkes and these would rival my Bubby’s, minus the lard! Thank you – they’re delicious!! I can’t wait to try them with other veggies! 😛

  • Reply
    Alex
    December 18, 2016 at 12:53 pm

    When do we add the flax egg? I don’t see this step in the instructions. Thanks!

  • Reply
    Isabel
    January 27, 2016 at 1:52 pm

    Loved the video and the recipe. But one little advice: the more starch the better! Starch makes them crisp not mushy, as you said. That’s why many people even add starch and do squeeze out the water of the onions too 🙂 Nevertheless, I will try them tonight 🙂

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