There’s something about the sizzle and aroma of latkes that makes a morning feel special. These vegan potato latkes, made effortlessly in the air fryer, bring that crispy, golden magic without the mess of oil frying. It’s a small win when you want a plant-based treat that feels indulgent but isn’t a hassle.
I remember the first time I tried making these. I was a bit distracted by the phone buzzing next to me and almost forgot to squeeze out the water from the grated potatoes — a step I’d later realize is key to that perfect crisp. As the air fryer worked its magic, the kitchen filled with the faint scent of frying onion and potatoes, teasing me to hurry up. They came out with this beautiful crunch on the outside but tender inside, exactly what I hoped for. Honestly, I was surprised at how simple the whole process was, and how much less cleanup it involved than traditional frying.
Why You’ll Love It
– It’s simple — and that’s kind of the point. You don’t need fancy ingredients or techniques to get rewarding results.
– The air fryer does the heavy lifting, cutting down on oil and mess but keeping that crispy texture you crave.
– These latkes offer a plant-based twist on a classic, making them suitable for vegans and anyone looking to eat a bit lighter.
– The mix of chickpea flour and flaxseed creates a surprisingly sturdy binding without eggs.
– It’s not perfect for super large batches all at once, since you need to air fry in smaller loads, but that’s a small tradeoff for how easy these are.
If you’re worried about the texture without traditional frying, don’t be. This recipe nails the balance between crispy edges and tender centers. Plus, leftovers reheat well in the air fryer, making them a great choice for meal prep, even if reheating latkes isn’t exactly gourmet.
PrintVegan Potato Latkes Air Fryer
Crispy and golden vegan potato latkes made effortlessly in the air fryer. These latkes are a perfect plant-based twist on the classic, using simple ingredients and no oil frying required.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Total Time: 35 minutes
- Yield: 4
Ingredients
4 medium russet potatoes (about 2 pounds), peeled and grated
1 small yellow onion, grated
1/4 cup chickpea flour
2 tablespoons ground flaxseed
6 tablespoons water
1 teaspoon salt
1/2 teaspoon ground black pepper
1/2 teaspoon baking powder
Instructions
Place the grated potatoes and grated onion in a large bowl. Using a clean kitchen towel, squeeze out as much excess moisture as possible from the potato and onion mixture.
In a small bowl, combine the ground flaxseed and water. Stir well and let sit for 5 minutes to thicken, creating a flax egg.
Add the flax egg, chickpea flour, salt, black pepper, and baking powder to the potato and onion mixture. Mix thoroughly until well combined.
Preheat the air fryer to 375°F (190°C) for 5 minutes.
Form the mixture into small patties, about 3 inches in diameter and 1/2 inch thick. You should get approximately 12 latkes.
Place the latkes in a single layer in the air fryer basket, making sure they do not overlap. You may need to cook in batches.
Air fry the latkes for 10 minutes, then carefully flip them and cook for an additional 8-10 minutes, or until golden brown and crispy.
Remove the latkes from the air fryer and let them cool slightly on a wire rack before serving.
Kitchen Notes
If you’re new to air frying, don’t stress — it’s pretty forgiving here. I usually just preheat the basket while I form the latkes, which helps them crisp up faster. Serving these with a simple apple sauce or a cashew-based sour cream adds a nice contrast, but I often eat them plain because, honestly, they’re that good. You could try adding some fresh herbs to the mix, like dill or parsley, for a little extra brightness, though I haven’t tested that enough to swear by it. A pinch of smoked paprika might also be interesting if you want a subtle smoky note.
FAQ
Q: Can I use a different flour instead of chickpea flour?
A: Possibly, but chickpea flour gives a nice binding and flavor balance that’s hard to replicate. You could try oat flour, but the texture might be a bit different.
Q: How do I store leftover latkes?
A: Store them in an airtight container in the fridge for up to three days. Reheat in the air fryer to bring back the crispiness.
Q: Can I freeze these?
A: I haven’t tried freezing them myself, but they might lose some texture. If you do, let them thaw fully and reheat in the air fryer.
These vegan potato latkes are a small, crispy celebration for the senses, perfect for a leisurely brunch or a cozy dinner. Give them a try and see how the air fryer changes your latke game.