Breakfast & Brunch
Creating egg-free potato latkes that are crispy on the outside and fluffy inside is more achievable than you think—thanks to aquafaba, the unsung hero of plant-based cooking. This recipe delivers the same golden, shatteringly crisp edges and tender centers you crave, without a single egg in sight.
The secret lies in proper potato preparation and a binding method that mimics eggs perfectly.
What sets these latkes apart is the aquafaba binder, which creates the same structure as eggs while keeping the recipe vegan-friendly. You'll start with properly grated potatoes (no food processor—hand-grating ensures the right texture), then mix in matzo meal for extra crispiness.
The key technique? Frying in small batches over medium heat to maintain even cooking.
By the time you flip those latkes, you'll have golden-brown patties that are crispy enough to stand up to applesauce or sour cream without turning soggy. The aquafaba binds them just enough to hold their shape while keeping the interior light and fluffy.
This is the kind of recipe that proves plant-based cooking can deliver restaurant-quality results at home.
Serve with classic toppings like sour cream, applesauce, or even vegan cream cheese for a brunch that feels indulgent yet stays true to tradition. The best part? These latkes reheat beautifully, making them perfect for meal prep or holiday gatherings. Let's get cooking!
Ingredients for potato latkes no eggs
Hand-grated potatoes, aquafaba magic, and matzo meal deliver crispy latkes without eggs.
| Ingredient | Amount | Notes |
|---|---|---|
| Russet Potatoes 🥔 | 3 medium | Hand-grated, skin on |
| Aquafaba 🌱 | ½ cup | From canned chickpeas |
| Matzo Meal 🍞 | ½ cup | Finely ground preferred |
| Yellow Onion 🧅 | 1 medium | Finely grated, skin on |
| Salt 🧂 | 1 ½ tsp | Kosher or sea salt |
| Black Pepper 🌶️ | ½ tsp | Freshly ground preferred |
| Vegetable Oil 🫒 | 2 cups | High smoke point for frying |
| Fresh Parsley 🌿 | ¼ cup | Chopped, for garnish |
| Lemon Juice 🍋 | 1 tbsp | Freshly squeezed |
| Vegan Sour Cream 🥛 | ½ cup | For serving, optional |
| Applesauce 🍎 | ½ cup | Unsweetened, for serving |
The potatoes are the foundation—Russet works best for their starchy texture. Grate them by hand using a box grater for the right consistency; food processors yield too much moisture. Whole Foods or Trader Joe's typically carry high-quality Russets. Look for firm, blemish-free potatoes with a vibrant yellow skin. The aquafaba should come from a can of chickpeas—no salt added is ideal, but rinse if necessary. For the onion, yellow or sweet onions work; just make sure it's finely grated to mimic traditional latke texture.
No aquafaba on hand? Flaxseed meal mixed with water (1 tbsp flax to 3 tbsp water) works as a binder, though texture will differ slightly. Swap matzo meal for all-purpose flour or crushed cornflakes if needed, but matzo adds that classic crunch. Fresh parsley can be omitted if unavailable, but it brightens the dish. For serving, vegan sour cream or cashew cream adds richness. If you can't find unsweetened applesauce, plain yogurt (dairy or vegan) works in a pinch—just reduce sugar to taste.
Store leftover latkes in an airtight container for 3-4 days; they reheat beautifully in a skillet or oven. For meal prep, freeze cooked latkes on a tray before transferring to a bag—up to 3 months. To reheat, warm in a dry skillet over medium heat for 2-3 minutes per side. These latkes are best served fresh but reheat just as crispy. Garnish with extra parsley or a squeeze of lemon before serving for that restaurant-quality finish.
Why You'll Love This Recipe
- No Eggs, No Problem: I’ll admit, I was skeptical about aquafaba holding these together—but it does. No whisking eggs, no messy shells, just a simple mash and bind. The latkes stay crispy without the extra fuss.
- Crispy Without Compromise: That golden edge? Totally worth the wait. The matzo meal absorbs just enough moisture to keep them crispy outside while staying tender inside—no soggy middle here.
- Weeknight & Holidays: Same recipe, two vibes. Pan-fry for a quick dinner or bake for a Hanukkah spread. Honestly, I’ve served them both ways, and no one’s ever asked which was which.
- Budget-Friendly Staples: Russets and onions are cheap, matzo meal lasts forever, and aquafaba? Free from a can of beans. It’s the kind of recipe that lets you splurge on applesauce or sour cream without guilt.
Step-by-step instructions for potato latkes no eggs recipe
Here's how to achieve crispy, fluffy latkes without eggs using aquafaba as the secret binder.
Grate Potatoes and Onion for Maximum Surface Area
Using a box grater or food processor with a grating attachment, shred the 3 medium russet potatoes and 1 medium yellow onion, including skins. I prefer using a box grater because it creates finer, more consistent shreds that yield crispier latkes. Place the grated mixture in a clean kitchen towel and squeeze out as much excess moisture as possible—this is critical for crispy latkes. The drier the mixture, the crispier the final result.
Spread the grated mixture on a clean kitchen towel and fold the towel over. Gently squeeze the towel to remove moisture, then unfold and repeat the process. You should have about 6 cups of grated potato and onion mixture. The texture should resemble wet sand rather than a soggy mass. This step can't be rushed—take your time to ensure maximum crispiness in your latkes.
Create the Aquafaba Binding Mixture
In a medium bowl, combine the 0.5 cup aquafaba with the 0.5 cup matzo meal and 1.5 teaspoons salt. Whisk vigorously for 2-3 minutes until the mixture becomes thick and frothy, similar to a meringue. The aquafaba will act as our egg substitute, binding the latke mixture together. If the mixture doesn't thicken after whisking, let it sit for 5 minutes and whisk again—this is normal and necessary for proper binding.
Once thickened, add the grated potato and onion mixture to the aquafaba mixture. Gently fold everything together using a rubber spatula, being careful not to overmix. The final batter should hold its shape when dropped from a spoon but still be loose enough to spread easily. If it's too wet, add 1-2 tablespoons more matzo meal. If it's too dry, add 1 teaspoon of water. The ideal consistency should resemble thick pancake batter.
Heat Oil and Prepare for Frying
Pour the 2 cups vegetable oil into a deep, heavy-bottomed skillet and place it over medium heat. Use a thermometer to heat the oil to 350°F—this is the perfect temperature for achieving crispy latkes without burning them. If you don't have a thermometer, test the oil by dropping a small piece of potato mixture into it. If it sizzles and floats immediately, the oil is ready. If it sinks or doesn't bubble vigorously, wait a few more minutes and test again.
Once the oil reaches temperature, reduce the heat to medium-low to maintain a steady 350°F. This is crucial—too high a temperature will burn the outside before the inside cooks through, while too low a temperature will result in greasy latkes. Keep the oil at this temperature throughout the frying process by adding more oil as needed or adjusting the heat slightly.
Fry Latkes Until Golden Brown
Using a slotted spoon, carefully drop about ¼ cup of the potato mixture into the hot oil. Flatten slightly with the back of the spoon to create even thickness. Fry for 3-4 minutes per side until golden brown and crispy. You'll know they're ready when the edges are deep golden brown and the latkes release easily from the spoon. Avoid overcrowding the pan—fry in batches if necessary to maintain proper oil temperature.
As you fry each batch, transfer the latkes to a paper towel-lined plate to drain excess oil. Keep them warm in a 200°F oven while you fry the remaining batches. The key to perfect latkes is patience—don't rush the frying process. Each latke should be crispy on the outside with a fluffy, tender interior. If they're not golden enough, return them to the oil for another 30-60 seconds.
Serve Immediately with Traditional Toppings
Once all latkes are fried, transfer them to a serving platter. Immediately sprinkle with the 0.25 cup chopped fresh parsley and 1 tablespoon lemon juice. The parsley adds freshness while the lemon juice brightens the flavors. Serve the latkes immediately while they're still crispy—waiting even a few minutes will make them soggy. For an authentic experience, offer the 0.5 cup vegan sour cream and 0.5 cup unsweetened applesauce on the side.
Each latke should have a crispy, golden exterior with a fluffy interior that's tender but not mushy. The aquafaba binding creates a light, airy texture that mimics traditional egg-bound latkes. Serve with additional toppings like sliced red onion, capers, or hot sauce for extra flavor. These latkes are best enjoyed immediately while they're at their crispest, but you can reheat them in a 350°F oven for 5-10 minutes to restore some crispiness if needed.
Pro Tips For Making Potato Latkes No Eggs
- GRATE FINE, RINSE WELL: Russets have grit—skip the food processor unless you want sandpaper latkes. Grate them by hand (yes, it’s slower) and rinse the shreds in a colander under cold water for at least 30 seconds. This removes excess starch, which keeps your latkes from turning gummy when frying. (I learned this the hard way after a batch that stuck together like glue.)
- SALT THE AQUAFABA: Don’t just whisk the aquafaba—season it like you would an egg wash. Add ½ teaspoon salt per ¼ cup aquafaba and let it sit for 5 minutes before mixing into the potato batter. The salt tightens the protein structure, so your latkes hold together better and crisp up faster. (Sounds weird, but it works—trust the science.)
- PRESS OUT MOISTURE: After grating and rinsing, squeeze the potatoes dry with a clean kitchen towel or cheesecloth. Wet potatoes = soggy latkes. Work in batches if needed, and don’t rush—this is the thing that matters most for crispy edges. (Your future self will thank you when they’re not absorbing oil like a sponge.)
- FRY IN BATCHES, LOW AND SLOW: Crowd the pan, and you’ll steam your latkes instead of frying them. Use a 12-inch skillet with about ¼ inch of oil (neutral like canola or vegetable) and cook 2-3 latkes at a time over medium heat. Start with 3-4 minutes per side until golden, then drop the heat slightly to finish cooking—this guarantees a crispy crust without burning the outside before the inside is done. (Start hot, finish low—this is non-negotiable.)
Troubleshooting this recipe
Latkes Too Wet?
If your potato mixture feels too wet after grating, don't panic—this is fixable. I always recommend squeezing the grated potatoes in a clean kitchen towel for 5-10 minutes before mixing with aquafaba. For extra insurance, sprinkle 1-2 tablespoons of matzo meal directly into the grated potatoes while squeezing.
This absorbs moisture like a sponge while adding that classic crunch. Pro tip: Use a fine-mesh strainer to catch excess liquid if you're impatient for the towel method. 💡
Burning Before Cooking Through?
This happens when oil temperature fluctuates or latkes are overcrowded. Maintain oil at a steady 350°F using a thermometer—I swear by the Thermoworks Smoke for accuracy. Fry in small batches (no more than 3-4 latkes at once) to prevent temperature drops.
If your latkes brown too quickly, reduce heat slightly or let the oil recover for 1-2 minutes between batches. 🔥
Batter Not Holding Shape?
Aquafaba needs proper whisking to create structure. Whisk your 0.5 cup aquafaba with 1.5 tsp salt for 3-4 minutes until it forms stiff peaks like whipped cream. If it still doesn't hold, chill the mixture for 15 minutes before adding potatoes.
For extra binding power, add 1 tbsp cornstarch to the matzo meal mixture. Remember: the batter should cling slightly when dropped from a spoon but still be spreadable. ✨
Latkes Turning Greasy?
Greasy latkes usually mean oil wasn't hot enough or they cooked too long. Test oil temperature with a wooden chopstick: if bubbles form slowly around it, increase heat. Fry for exactly 3-4 minutes per side—no more!
For extra crispiness, pat latkes dry with paper towels before frying. I also recommend using avocado oil (high smoke point) instead of vegetable oil for better results. 🌡️
Uneven Cooking?
Uneven cooking happens when latkes aren't evenly shaped or oil isn't consistent. Use a ¼ cup measuring cup to portion batter, then flatten with the back of a spoon to ¼-inch thickness. Keep oil temperature stable by adding 1-2 tbsp fresh oil between batches if needed.
For stubborn uneven spots, flip latkes more frequently (every 1-2 minutes) during the first 3 minutes of cooking. 💪
Latkes Falling Apart?
This usually means your binding agent failed or potatoes were overworked. Whisk aquafaba until it forms stiff peaks—this is non-negotiable. If using flax eggs as a substitute, let them sit for 10 minutes before mixing.
For extra stability, add 1 tbsp cold water to the aquafaba mixture just before combining with potatoes. Always handle the mixture gently to avoid breaking down the structure. 🌱
Nutrition facts
Frequently asked questions
Why use aquafaba instead of eggs in latkes?
Aquafaba mimics eggs by creating a light, airy structure when whipped, binding the potatoes without adding dairy. It's also vegan-friendly and adds a subtle sweetness that complements the savory flavors. The key is whisking it until stiff peaks form—just like egg whites!
Can I make these latkes ahead of time?
Yes! Fry them fresh for best results, but you can reheat cooled latkes in a 350°F oven for 5-10 minutes to restore crispiness. For make-ahead prep, freeze cooked latkes on a tray, then transfer to a bag (up to 3 months). Thaw in the fridge before reheating.
What if I don't have matzo meal?
No problem! Swap it for all-purpose flour or crushed cornflakes (for extra crunch). Just reduce other dry ingredients slightly to maintain the right texture. Matzo meal adds that traditional crunch, but these substitutes work well in a pinch.
How do I keep latkes from sticking to the pan?
Use a well-seasoned cast-iron skillet and maintain oil at 350°F. Avoid overcrowding—fry in batches of 3-4 latkes max. If sticking occurs, your oil may be too cool. Add 1-2 tbsp fresh oil or increase heat slightly. A light spray of oil on the spoon helps too!
What's the best way to serve these egg-free latkes?
Pair them with classic toppings like unsweetened applesauce or vegan sour cream. For extra flavor, add sliced red onion, capers, or a dollop of hot sauce. Serve immediately while crispy—these latkes are best enjoyed fresh from the pan!