These crispy Grated Potato Fritters, aka fried vegan potato latkes, are an easy, savory recipe without eggs - perfect for breakfast, a snack, an appetizer, or a side dish.
Naturally gluten-free, they're golden, satisfying, and deliciously simple.
Grated potato fritters are crispy on the outside, tender inside, and full of savory flavor with a hint of onion and herbs.
These vegan potato latkes (also called eggless potato pancakes) are budget-friendly and made with simple pantry staples you probably already have.
I love making homemade fritters like my gluten-free jackfruit patties, garbanzo bean patties, and lentil patties, and these are just as easy and satisfying.
Instead of eggs, we're using a flax egg and chickpea flour to bind everything together, no falling apart, just golden, crispy perfection.
If you've got a pile of potatoes and a craving for something crispy and cozy, you're going to love this recipe!
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🥘Ingredients
- Grated potatoes: Russet or Yukon Gold work best.
- Grated onion: Adds flavor and moisture.
- Chickpea flour: A protein-rich binder.
- Flaxseed meal + water: Your vegan egg substitute.
- Salt & pepper: To bring all the flavors together.
- Dried dill (optional): Adds a herby flavor.
- Vegetable oil: For frying to golden perfection.
As always, you can find the full recipe with a list of ingredients with measurements in a printable recipe card at the end of this post.
🔪How To Make Grated Potato Fritters
Step 1: In a small bowl, mix flaxseed with water and set aside to gel.
Peel and grate the potatoes and onion using a box grater or food processor. Place the grated mix in a clean kitchen towel or cheesecloth and squeeze out as much liquid as you can. This helps the fritters get nice and crispy.
Step 2: In a large bowl, add the grated potatoes and onion. Stir in the flax egg, chickpea flour, salt, pepper, and dried dill. Mix until it comes together like a sticky batter.
Step 3: Add oil to a non-stick frying pan or skillet and heat it over medium heat until hot. Scoop about ¼ cup of the mixture and flatten it into a small patty. Carefully place it into the pan. Repeat with the rest of the mixture, leaving space between each fritter.
Step 4: Cook each side for 4-5 minutes, or until golden brown and crispy. Flip gently and fry the other side. Place the cooked fritters on a paper towel-lined plate to remove extra oil. Serve warm and enjoy!
❄️Storage
Let the fritters cool completely before storing. Keep them in an airtight container in the fridge for up to 3 days.
Reheat in a skillet, oven, or air fryer until hot and crispy. You can also freeze them for up to 1 month, just place parchment paper between layers so they don't stick.
🥄Substitutions
- Chickpea flour: Use all-purpose flour or oat flour as alternatives.
- Flax egg: Try chia egg (1 tablespoon chia seeds + 3 tablespoon water) for a similar binder.
- Oil: You can use any neutral oil, like sunflower, avocado, or canola oil.
- Dried dill: Swap with parsley, thyme, or leave it out if preferred.
📋Variations
- Add veggies: Mix in grated zucchini, carrots, or sweet potatoes for extra color and nutrients.
- Spicy kick: Stir in chili flakes, paprika, or a pinch of cayenne for heat.
- Cheesy twist: Add a spoonful of nutritional yeast for a "cheesy" flavor boost.
- Mini fritters: Make bite-sized versions for party snacks or lunchboxes.
- Air fryer version: Spray with oil and air fry at 200°C (400°F) for about 15 minutes, flipping halfway.
💡Marinela's Tips
- Squeeze out excess moisture: Grate your potatoes and onions, then wrap them in a clean kitchen towel or cheesecloth and squeeze out as much liquid as possible. This is the secret to crispy fritters that don't fall apart.
- Don't skip the binder: Chickpea flour and flax egg work together like magic. They help hold everything together without eggs, so your fritters stay firm and golden.
- Adjust batter texture: If the batter feels too wet, add a little more chickpea flour (1 teaspoon at a time) until it holds together better without becoming gummy.
- Preheat the pan: Make sure your oil is hot before frying. This gives you that irresistible crispiness on the outside while keeping the inside soft and tender.
- Don't overcrowd the pan: Fry in batches so each fritter gets enough space to cook evenly and crisp up nicely. Too many in one go = soggy results.
🍽️Serving Ideas
Dollop with vegan sour cream or ranch without mayo.
Serve with applesauce for a sweet-savory twist.
Pair with a fresh butter lettuce salad, avocado spread, or my creamy chive sour cream dip.
Try them alongside plant-based cheddar or avocado mayo without eggs for extra flavor.
Great on their own as a snack with parsley dip or a light lunch.
❓Frequently Asked Questions (FAQ's)
Starchy potatoes like Russet or Yukon Gold are best for grated potato fritters because they help the fritters hold together and crisp up better.
Yes, you can bake grated potato fritters at 400°F (200°C) on a lined baking sheet until golden, flipping halfway for even crispiness.
Yes! You can mix in grated carrots, zucchini, or sweet potato. Just squeeze out the moisture first for best results.
Absolutely! This recipe is naturally gluten-free since it uses chickpea flour instead of wheat-based flour.
🍔Easy Vegan Fritters Recipes
📖 Recipe
Grated Potato Fritters (Vegan Potato Latkes)
Equipment
- Non-stick frying pan
- Grater
- Bowl
- Measuring cups
Ingredients
- 35 oz (1 kg) Yukon Gold potatoes peeled, grated
- 1 yellow onion grated (~ ½ cup)
- ½ cup chickpea flour
- 1 Flax egg 1 tablespoon ground flaxseed + 2 ½ tablespoons water
- 1 teaspoon salt
- ½ teaspoon black pepper freshly ground
- ½ teaspoon dried dill
- 3-4 tablespoons neutral vegetable oil for frying
Instructions
- In a small bowl, mix flaxseed with water and set aside to gel.
- Grate potatoes and onion, then squeeze out as much moisture as possible using a clean towel or cheesecloth.
- In a bowl, combine grated mix, chickpea flour, flax egg, salt, pepper, and garlic powder.
- Heat oil in a skillet over medium heat. Scoop ¼ cup batter, flatten, and place in the pan. Fry fritters for 4-5 minutes per side until golden and crispy.
- Repeat, leaving space between fritters. Transfer to a paper towel-lined plate. Serve warm with your favorite dip.
Notes
- No chickpea flour? Use oat flour or all-purpose gluten-free flour as a substitute.
- Fix wet batter: If the batter is too wet, add a little more chickpea flour, one teaspoon at a time, until it sticks together well.
- Heat the pan: Make sure the oil is hot before frying to get crispy outsides and soft insides.
- Oil-free option: Bake at 400°F (200°C) for 25-30 minutes, flipping halfway.
- Storage: Refrigerate up to 3 days or freeze up to 1 month. Reheat in oven or air fryer for best texture.
Nutrition
If you try these grated potato fritters, let me know! Leave a comment, rate it, and tag a photo @go_eatgreen on Instagram.
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Aneta says
It will be my dinner for sure 🤍😋
Marinela says
Mmm, I simply adore them for dinner with a big salad bowl 🙂 Thank you, Aneta, for your lovely comment!
Emily says
I love these crispy potato latkes! So quick and easy to make - I'll be making them again soon!
Marinela says
That's great! I'm glad you like it, Emily, thank you for your lovely comment.
Kayla DiMaggio says
Loving this recipe for latkes! These were so easy to make and so delicious!
Marinela says
I'm glad you like the recipe, Kayla. Thank you for sharing your feedback with us, I really appreciate it!
Meryl says
These potato latkes are fantastic! So crispy and light! We love them as a side dish, kids like them too!
Marinela says
I'm so glad you liked these easy latkes, Meryl. And yes, kids just adore them. Thank you for commenting, I really appreciate it!
Shilpa says
I love these crispy potato pancakes. So delicious. I’ll be making them often
Marinela says
I'm happy you loved my potato latkes recipe, Shilpa, thank you for sharing your thoughts with us!
Aleisha says
What an awesome easy recipe! Thanks so much 🙌
Marinela says
Thank you for your comment, Aleisha!
Anaiah says
Marinela, these vegan potato latkes are absolutely perfect! They are crisp and delicious. My toddler is so picky so it's nice to find recipes he approves of. These made the best snacks!
Marinela says
That's awesome, Anaiah! I'm so happy your toddler loves them, too. Thank you for sharing your feedback with us, I really appreciate it!
Julia says
These were delicious and they looked pretty too. my family devoured them really quickly so I think we'll be having them again soon.
Marinela says
The same happens in my home whenever I make these crispy potato latkes 🙂 I'm glad your family loved them, Julia, thank you for your lovely comment!
Daniela says
Thank you for this easy and delicious recipe! Loved the step by step instructions
Marinela says
I'm glad you found these step-by-step instructions helpful, Daniela! Thank you for commenting 🙂
Sandhya Ramakrishnan says
Why didn't I even think of using flax egg to my latkes before. This is just perfect and it works so well. Now I can make these as often as I need to 🙂
Marinela says
Yes, flax egg is such a good replacement for regular eggs, it perfectly binds these easy vegan latkes together. Thank you, Sandhya for sharing your feedback with us, I really appreciate it!
nancy says
these potato pancakes are so bomb!! i
Marinela says
I'm happy you loved them, Nancy! Thank you so much for comemnting.
Aneta says
So satisfying 😋
Marinela says
Thank you, Aneta!