Oven-baked potato pancakes (recipe)

By The Health News Team | December 9, 2025

While potato pancakes, or latkes, taste great any time of year, they are commonly associated with the Jewish holiday Hanukkah.

With a fraction of the oil used in a traditional fried latke, these oven-baked potato pancakes still deliver that crispy crunch. And with a boost in fiber, and a flour swap from all-purpose to almond, this recipe an option for those managing diabetes.

Oven-Baked Potato Pancakes (Latkes)
For an even healthier version with more fiber, substitute squash or sweet potato.

Oven-baked potato pancakes (recipe)

Ingredients

Olive oil spray
3 tablespoons almond flour
1 teaspoon baking powder
Salt and pepper, to taste
2 medium russet potatoes
1 small zucchini, grated
1/2 small yellow onion, grated
2 large eggs (or 4 egg whites, for a lighter version)

Directions

Prepare the Flour Mixture

Heat the oven to 425° F. Lightly oil two large baking sheets. Combine flour, baking powder, salt and pepper in a small bowl and mix well. Set aside.

Prepare the Vegetable Mixture

Use the large holes of a grater to grate the potatoes, zucchini and onion. Squeeze grated pieces in a paper towel to remove moisture. Place the vegetable mixture in a large bowl. Add egg and stir well. Add the flour mixture and stir well.

Form the Pancakes

Use a spoon to scoop potato mixture from the bowl and spread it into a round, flat shape on the oiled baking sheet. Pieces should be roughly 3 inches wide and 1/4-inch thick. Repeat to fill the second sheet.

Bake and Serve

Bake 15 to 20 minutes or until the bottoms of the pancakes are deeply golden. Turn over the pancakes and bake for an additional 10 minutes. Serve with applesauce, cinnamon sugar, sour cream or yogurt (optional).

The Health News Team

Author

The Sharp Health News Team are content authors who write and produce stories about Sharp HealthCare and its hospitals, clinics, medical groups and health plan.