There’s something so comforting about the crisp crackle of a perfectly cooked latke. When I first tried making vegan potato latkes in the air fryer, I wasn’t sure if they’d turn out as golden and crunchy as the traditional fried ones. But as the aroma filled the kitchen, that slight doubt melted away. I remember juggling the timer while my phone buzzed somewhere between the counters and a stack of mail I hadn’t quite gotten through. The first bite was a little messy—some shreds of potato slipping off—but that rustic imperfection only made it more inviting. It was crispy on the outside, tender inside, and just the right amount of savory. I kept thinking, maybe next time I’ll add a sprinkle of fresh herbs or a dash of smoked paprika, but honestly, these are already hitting the spot.
- They come together quickly, making them a great choice when you want a warm snack without much fuss.
- The air fryer method means less oil and less cleanup — it’s simple — and that’s kind of the point.
- The texture is delightfully crispy without being greasy, which feels surprisingly satisfying.
- You can enjoy them as a side dish or a snack, and they hold up well for reheating.
If you’re a little worried about handling the grated potatoes or the flipping part, don’t be. I usually just wing it; a gentle touch and a bit of patience do the trick.
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Vegan Potato Latkes Air Fryer
- Total Time: 30 minutes
- Yield: 4 1x
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
1/4 cup chickpea flour
2 tablespoons ground flaxseed
6 tablespoons water
1 teaspoon salt
1/2 teaspoon black pepper
1/2 teaspoon baking powder
Instructions
Place the grated potatoes in a clean kitchen towel and squeeze out as much excess moisture as possible. Transfer to a large mixing bowl.
Grate the onion and add it to the bowl with the potatoes.
In a small bowl, combine the ground flaxseed and water. Stir well and let it sit for 5 minutes to thicken, creating a flax egg.
Add the chickpea flour, flax egg, 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 3 minutes.
Form the mixture into 8 equal-sized patties, about 3 inches in diameter and 1/2 inch thick.
Place the latkes in a single layer inside the air fryer basket. Do not overcrowd; cook in batches if necessary.
Air fry the latkes at 375°F (190°C) for 7 minutes. Carefully flip each latke and air fry for an additional 7-8 minutes until golden brown and crispy.
Remove the latkes from the air fryer and let them cool slightly before serving.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
Using an air fryer makes this recipe even more approachable — no need for a deep fryer or a hot pan of oil. I usually just reach for a sturdy spatula and keep a close eye on them as they crisp up. For serving, these latkes are fantastic with a dollop of vegan sour cream or applesauce, but honestly, I’ve also loved them with a simple squeeze of lemon or a dusting of smoked paprika. If you want to mix things up, I’ve thought about stirring in finely chopped scallions or a pinch of cayenne, though I haven’t tested all of these variations fully yet.
FAQs
Can I make these latkes ahead of time? Absolutely. They keep well in the fridge for a few days and reheat nicely in the air fryer to regain that crisp texture.
What if I don’t have chickpea flour? I haven’t tried it with other flours, but a gluten-free all-purpose blend might work similarly.
How important is squeezing out the moisture? It’s pretty key to getting them crispy. I sometimes get a bit lazy with this step, but they’re better when the excess water is removed.
These vegan potato latkes are a cozy little treat that can fit into busy days or weekend indulgences. Give them a try and see how the air fryer changes the game.