Vegan Potato and Carrot Latkes

Baked Latkes for vegans, potatoes and carrots - a particularly delicious dinner that is also gluten free

  • AppetizersType
  • EasyDifficulty
  • 30-60 minPrep. Time
  • 24Serving/Unit


Onion, 1 large unit
Olive oil, 3 tablespoons
extra virgin - for frying
Potato, 1 medium unit
peeled and cooked
Potato, 6 medium units
peeled and grated
Carrot, 1 small unit
with peel
Salt, 1 flat teaspoon
to taste
Ground nutmeg, 1/2 teaspoon
to taste
Olive oil, 1 tablespoon
extra virgin - for greasing the tray


1. Fry the chopped onion in olive oil for about 10 minutes until softened.
2. Preheat the oven to 356°F (180°C) turbo.
3. Mash the cooked potatoes (used as a vegan egg substitute in pancakes and does its job wonderfully!), and finely grate the carrot and the 6 potatoes on the finest grater.
4. Mix all the ingredients together in a bowl.
5. Place baking paper on a tray, and grease it with olive oil using a silicone brush.
6. Using a ring, form latkes at the desired height.
7. Bake for 45 minutes under supervision, or until they are golden.
8. Turn off the oven and leave for about 15 minutes in the oven closed with the steam.
9. Take out the tray and wait for it to slightly cool.
10. Serve the tasty vegan latkes, eat and enjoy!
11. Bon appetite (:

Total time: 1-2 hours

Equipment: grater.

The preparation method also includes cooking and frying.

Nutritional Values Serving/Unit 100 Grams
Calories 63 cal 94 cal
Proteins 1 g 2 g
Carbohydrates 12 g 17 g
Fat 2 g 2 g
The nutritional values appearing on this website are intended to provide general information only, and do not constitute a recommendation, a substitute for consulting a specialist or receiving medical advice.
Michal Dinar Recipe by Michal Dinar
Vegan Potato and Carrot Latkes
Vegan and gluten free latkes