When the craving for something crispy and warm hits, these vegan potato latkes air fryer style come through like a comforting hug. It’s funny how a simple combination of grated potatoes and onions can transform into something so satisfying, especially when you’re not standing over a greasy pan. I remember the first time I tried making them this way—I was a bit skeptical about the texture without the traditional oil frying. But as they cooked, the kitchen filled with that cozy, familiar aroma, and by the time I took the first bite, the crisp edges and tender insides had me hooked. I might have burned my finger a little flipping one too quickly, but hey, that’s part of the charm.
There’s something about the golden crust that makes you want to go back for just one more, and it’s a nice break from the usual. Plus, the air fryer does the heavy lifting, so you can almost forget they’re cooking as you prep a quick salad or set the table. It’s a small victory to have a snack that feels indulgent but actually isn’t, and the best part is sharing them with friends who can’t believe they’re vegan and didn’t need to be fried in oil.
- These latkes come out crispy without the mess and heat of traditional frying.
- Simple ingredients that you probably have in your kitchen already.
- The air fryer makes them faster and a bit healthier, though they won’t have quite the same deep-fried crunch.
- Great flexibility to serve as a snack, side dish, or even a light meal when paired with some applesauce or vegan sour cream.
If you’re new to air frying or vegan cooking, this recipe is a gentle introduction that doesn’t overwhelm with complicated steps or ingredients. It’s kind of forgiving, too—if the latkes aren’t perfectly formed or a little uneven, they still taste fantastic.
Print
Vegan Potato Latkes Air Fryer
- Total Time: 35 minutes
- Yield: 4
Description
Crispy and golden vegan potato latkes made effortlessly in the air fryer. These latkes are perfect as a snack or side dish, using simple ingredients and no oil frying required.
Ingredients
4 medium russet potatoes, peeled and grated
1 small yellow onion, grated
3 tablespoons chickpea flour
2 tablespoons ground flaxseed
6 tablespoons water
1 teaspoon salt
1/2 teaspoon black pepper
1/2 teaspoon baking powder
Instructions
In a small bowl, combine the ground flaxseed and water. Stir well and let sit for 5 minutes to thicken, forming a flax egg.
Place the grated potatoes and grated onion in a clean kitchen towel or cheesecloth. Squeeze out as much excess moisture as possible.
In a large mixing bowl, combine the drained potatoes and onion with the chickpea flour, flax egg, salt, black pepper, and baking powder. Mix well until the mixture holds together.
Preheat the air fryer to 375°F (190°C) for 3 minutes.
Form the potato mixture into 8 equal-sized patties, about 3 inches in diameter and 1/2 inch thick.
Place the latkes in a single layer in the air fryer basket, making sure they do not overlap. You may need to cook them in batches.
Air fry the latkes at 375°F (190°C) for 10 minutes. Then carefully flip each latke and cook for an additional 10 minutes until golden brown and crispy.
Remove the latkes from the air fryer and let them cool slightly on a wire rack before serving.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
Using the air fryer means you don’t need any special equipment besides that, which is nice when your kitchen is already cluttered. I usually serve these latkes with a tart vegan yogurt dip or a homemade applesauce that’s somewhere between smooth and chunky. If you want to mix things up, adding a pinch of smoked paprika or a handful of fresh herbs into the batter can add a subtle twist. Sometimes I try making smaller, bite-sized versions, though they tend to cook a little faster and can get a bit too crispy if you’re not watching closely. Oh, and reheating them in the air fryer is the way to go to bring back that crispness—microwaving just doesn’t do it justice.
FAQ
Can I make these latkes without an air fryer?
Yes, though they’ll need careful pan frying to get that crispy texture, which is messier and requires oil.
How do I store leftovers?
Keep them in an airtight container in the fridge for up to three days, and reheat in the air fryer for best results.
Are these latkes gluten-free?
They’re naturally gluten-free since chickpea flour is used, but always check packaging if you have sensitivities.
Can I add other veggies?
Some grated carrot or zucchini might work, but you’ll want to squeeze out extra moisture to keep the latkes from falling apart.
Give these vegan potato latkes a try next time you want a snack that feels both nostalgic and fresh. Once you get the hang of the air fryer timing, it’s a little ritual that’s easy to come back to — just be ready to share, because they disappear fast.