I have a friend who asked me to try to make latkes without oil, which is not traditional but a tad healthier without all the saturated fats in oils. Latkes are one of those foods that feel like a hug with their crispy edges, soft centers. It’s unmistakable comfort for every winter season.

This plant-based version keeps everything we love about latkes — the crunch, the nostalgia — while ditching the oil and letting the humble potato flavor shine!

Baked or air fried, these latkes are lighter, still celebratory and perfect for slower mornings, holiday tables or cozy weeknight dinners.

Pro Tip

Latkes live or die by moisture. The drier the potato, the crispier the latke. Squeezing out all the water is key. If it’s still wet, add an extra tablespoon of oat flour before cooking.

Nutritional Comparison

Without eggs and by air frying or baking rather than deep frying, this plant-based version offers less cholesterol and less saturated fat than the original version (compare nearly 0 to 8-10 grams of fat).
Each of these latkes run about 100 calories while a traditional version is about 180 calories.

Final Thoughts

These latkes were amazing, if I do say so myself. The recipe is proof that tradition doesn’t need to be sacrificed to feel good in your body. These little devils are crispy and flexible enough for holidays or everyday meals. Make them once, and they’ll quietly earn a permanent place in your winter rotation.

Sometimes the coziest food really is the simplest — just made a little kinder.

Crispy Potato Latkes

Crispy, oil-free potato latkes baked to golden perfection — a plant-based twist that is still yummy and cozy.

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Prep Time 5

Cook Time 30

Total Time 35

Servings: 10 latkes

Course: Appetizer

Calories: 100

Ingredients Method Notes

Ingredients

2 large russet potatoes
1 small yellow onion
2 Tbsp ground flaxseed
4 Tbsp water to make flax egg
3 Tbsp oat flour
1 tsp baking powder
3/4 tsp salt
1/4 tsp pepper
Optional: 1/4 tsp smoked paprika

Method

Preheat oven to 425 degrees.
Mix the flaxseed and water and let sit to gel.
Grate potatoes and onion. Place in clean towel or cloth sieve and squeeze as much water out as possible.
Add drained potatoes and onion to a bowl. Stir in flax egg, oat flour, baking powder, salt, pepper and optional paprika.
Scoop about 1/4 cup mixture per latke and flatten into thin patties on a parchment lined baking sheet.
Bake for 18 minutes. Flip the latkes over and bake another 10-12 minutes until golden.
Let rest 5 minutes (they'll crisp more as they cool).
Top with a cashew based sour cream.

Notes

Top with a dollop of cashew sour cream

For a sweeter version, top with applesauce and cinnamon.