Baked Potato Latkes

Baked Potato Latkes

Baked Potato Latkes


Prep Time: 15 minutes

Cook Time: 30 minutes

Total Time: 45 minutes

Yield: 6-8 servings

Baked Potato Latkes

Baked latkes tend to be undercooked or iyou often don't get that crispiness of latkes fried in a pan. Our recipe has a little secret that will give you perfectly cooked and crispy latkes, every time. We also add in tofu for protein and minimal oil use so it's a much healther version!

If you want a more elegant presentation you can bake these in a muffin pan. This gives a consistent size and you can then stack them on top of each other and top with a beautiful garnish.


  • 8 medium potatoes (about 3 pounds)
  • 1/2 pound tofu, drained well
  • 1 large onion, quartered
  • 1 clove garlic
  • 1 teaspoon salt
  • 1/4 teaspoon pepper
  • 1 Tablespoon dried parsley
  • 1/4 cup unbleached flour


  1. Preheat oven to 400 degrees.
  2. Coarsely chop half of the potatoes.
  3. Place the chopped potatoes, tofu, onion, and garlic into a food processor and process until well mixed. Transfer to a large bowl.
  4. Shred the remaining potatoes, discard excess liquid, and add the shredded potatoes and remaining ingredients to the bowl. Stir until well blended.
  5. Spray your baking sheet with baking spray (or a brush of oil of your choice)
  6. Spoon the mixture, 1/4 cup per pancake, onto the baking sheet. Flatten the tops of the pancakes with a pancake turner to make them thin (being thinner makes them crispier)
  7. Bake for about 15 minutes on each side or until golden brown.
  8. Serve hot with applesauce and soy sour cream. Serves 6-8


Author: VegFamily

VegFamily is a comprehensive resource for raising vegan children, including pregnancy, vegan recipes, expert advice, book reviews, product reviews, message board, and everyday vegan living.

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