How do you stop latkas from sticking to the baking sheet when cooking them in the oven? I've made latkas and used flour as the binder, no egg. I placed the patties on an oiled baking sheet and cooked them in the oven at 375F for about 30 mins. When I pulled them out, they were quite stuck to the surface (although not burnt). 

The latka ingredients (beets and carrots, in this case) had a lot of sugars in them, and I think this may have contributed. 

What would help to make them stick less? Cooking for longer time at a lower temperature? Sprinkling some flour directly on the baking sheet in addition to the oil? Using more oil?
You could try using silicone pads such as the Silpat.  I've never tried it with latkes, but we've used it to make Parmesean crisps, cookies, etc. 

But I agree with Michael that frying them is the best. :)