Sometimes, the simplest cravings are the hardest to ignore—like the urge for something crispy, warm, and a little bit comforting. These vegan potato latkes air fryer style deliver exactly that, turning humble spuds into little golden discs of delight without the hassle of frying in oil. It’s a quiet joy to pull them out, their edges crisp and inviting, perfect for a solo snack or sharing around a lazy weekend table.
Last weekend, I tried making these latkes after a long day when my mind was wandering somewhere between dinner plans and dessert ideas. The kitchen felt a bit chaotic—I was juggling a phone call, and the potatoes weren’t draining quite as fast as I hoped, so the batter was a tad wetter than usual. Still, when they came out of the air fryer, each latke had this beautiful crunch that gave way to a soft, tender inside. I could barely wait to try one, and the little crispy bits sticking out made the experience even better. I wasn’t aiming for perfection, just something to soothe the evening’s restless energy, and these latkes did exactly that.
- The air fryer makes these latkes crisp without drowning them in oil, so they’re lighter but still satisfy that crunchy craving.
- They come together quickly—around 30 minutes total—which is great when you want something homemade but don’t want to spend hours in the kitchen.
- This recipe is vegan, using chickpea flour and flaxseed as binders, which means no eggs or dairy needed.
- It’s simple—and that’s kind of the point. They’re rustic, a little imperfect, and so approachable to make.
If you’re a bit wary about the texture the first time around, don’t worry. The moisture level can vary depending on the potatoes and how well you squeeze them, but that’s part of the charm. You’ll get better with every batch, and honestly, a slightly softer latke still tastes great.
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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.
Add the grated onion to the bowl with the potatoes.
In a small bowl, combine the ground flaxseed and water. Stir well and let sit for 5 minutes to thicken into a flax egg.
Add the chickpea flour, flax egg, salt, black pepper, and baking powder to the potato and onion mixture. Stir until fully combined.
Preheat the air fryer to 375°F (190°C) for 5 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 in the air fryer basket, making sure they do not overlap. You may need to cook in batches.
Air fry the latkes for 7-8 minutes, then carefully flip each latke and cook 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
These latkes come together well with just a basic air fryer—you don’t need anything fancy. I usually serve them with a simple applesauce or a dollop of vegan sour cream, but they’re also excellent alongside a fresh salad or even a warming soup. Sometimes I toss in some fresh herbs into the batter or add a pinch of smoked paprika for a little kick, though I haven’t tested all the tweaks thoroughly yet. If you have extra latkes, reheating them in the air fryer for a few minutes brings back that crisp edge beautifully, which feels way better than a soggy microwave reheated snack.
FAQ
Can I make these gluten-free? Yes, chickpea flour is naturally gluten-free, but double-check your baking powder if you’re sensitive.
How do I store leftover latkes? Keep them in an airtight container in the fridge for up to three days, then reheat in the air fryer to crisp them up again.
What if my latkes fall apart? It usually means there’s too much moisture or not enough binder—try squeezing the potatoes more or adding a pinch more chickpea flour next time.
Ready to give these vegan potato latkes a whirl? Grab your air fryer and enjoy the simple pleasure of golden, crispy bites that feel like a little celebration every time.