Grated Potato Fritters (Vegan Potato Latkes)
Crispy grated potato fritters, also known as vegan potato latkes, are an easy, egg-free savory recipe perfect for breakfast, snacks, appetizers, or side dishes.
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
Calories: 146kcalCarbohydrates: 22gProtein: 4gFat: 5gSaturated Fat: 1gPolyunsaturated Fat: 3gMonounsaturated Fat: 1gTrans Fat: 0.03gSodium: 243mgPotassium: 496mgFiber: 3gSugar: 2gVitamin A: 8IUVitamin C: 20mgCalcium: 21mgIron: 1mg
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