| | |

Easy Vegan Potato Fritters Recipe That Anyone Will Love!

This easy potato fritters recipe is perfect when you’re in the mood for something rich and indulgent. These potato fritters will make the whole family happy while sneaking in vegan protein.

This easy recipe comes together in no time using simple ingredients like shredded potatoes and the secret ingredient – tofu. 

The fritters can be made in the air fryer or a frying pan using any type of potato you like best. Thanks to the protein we packed (snuck) into them, these crispy potato fritters are a perfect side dish or a full meal. You’ll never feel guilty about this indulgent fried food again! 

vegan potato fritters recipe showing 4 potato fritters with cilantro garnish

How to prepare this potato fritters recipe

Potato fritters are also commonly referred to as potato latkes or potato pancakes, depending on where you live. No matter the name, this special protein-packed recipe is the perfect way to turn greasy finger foods into healthy dinners.

You don’t need any eggs or breadcrumbs in this dish. Instead, this simple recipe uses tofu and chickpea flour to bind the potatoes into amazing little fritters that you’ll love.

While some recipes use leftover mashed potatoes to make their fritters, this vegan potato fritter recipe uses shredded potatoes. A box grater or food processor is the best way to shred your potatoes. Transfer the shredded potatoes into a large bowl of cold water and let them sit for 1-2 minutes.

Remove as much excess moisture from the potatoes as possible. Squeeze the potatoes over your sink using a kitchen towel or a sturdy bundle of paper towels. This step is important for the crispiest, crunchiest fritters.

Grate a small onion into your potato mixture and squeeze out excess liquids. Alternatively, you can add about a tablespoon of onion powder for that same great flavor. 

Next, crumble the tofu by hand or with a food processor and mix it into the potatoes. Add the fresh herbs and spices and mix in your chickpea flour. You can use all-purpose flour, but you’ll miss out on all the great chickpea protein and nutrients. The potato mixture makes a thick batter you can spoon right into the pan when ready.

Heat your oil in a large nonstick skillet over medium-high heat and spoon 2-4 fritters into the hot oil. The best way to get a perfect crust is to make each potato patty about a ¼ inch thick. Cook the patties on one side for 3-4 minutes, then flip carefully. Fry for 2-3 minutes until perfectly golden brown and crispy.

Move each fritter to a paper towel-lined plate to remove any excess grease. You can keep your cooked fritters warm while you fry each batch by placing them in a 250-degree oven. 

Easy Vegan Potato Fritters Recipe

Enjoy this easy recipe for delicious potato fritters that are 100% vegan. You can feel good about these crispy potato fritters because they’re secretly packed with tons of protein. This recipe is for one or two, but you can easily double it to serve more. Top the fritters with your favorite sauces, and enjoy!
Prep Time20 mins
Cook Time20 mins
Total Time40 mins
Course: Appetizer, Breakfast, Main Course, Side Dish
Cuisine: Gluten-free, Healthy, Plant-based, Vegan, Vegetarian
Keyword: potato fritters, potato fritters recipe, vegan potato fritters recipe
Servings: 2


  • 2 cups shredded potatoes Russets or Yellow Yukon work well
  • 1 clove minced garlic mince fine or use a garlic press
  • 1/4 cup grated onion
  • 1/2 cup crumbled tofu firm to extra-firm work best–drain well!
  • 1 1/2 tablespoons chickpea flour
  • 1 pinch Kosher salt, ground pepper, and chili powder season mixture to taste
  • 1 tablespoon freshly chopped parsley or cilantro add most to the mix and save the rest for a garnish
  • Vegetable or avocado oil for frying enough to cover the bottom of the pan


  • Grate the potatoes and transfer them to a large bowl of cold water. Let the potatoes soak for 1-2 minutes and then squeeze out as much water as possible using a kitchen towel.
  • Dice or grate up the onion and mix it into the drained potatoes. Repeat the squeezing process to remove more liquids.
  • Crumble up the well-drained tofu and stir it into the potato/onion mixture.
  • Add the herbs, Kosher salt, pepper, and any other desired seasonings.
  • Sprinkle the chickpea flour over the mixture and stir well.
  • Heat the olivevoil in a large frying pan over medium-high heat. Check that the oil is hot enough by adding a piece of shredded potato to the hot skillet. If it starts to sizzle immediately, you’re ready to go!
  • Spoon some batter into the oil and flatten it out with the back of a spoon. Drop several spoonfuls into the pan, and allow the fritters to turn crispy on one side. Try cooking 3-4 fritters at a time and flip after 3-4 minutes.
  • Cook until both sides are a golden brown. Then transfer the fritters to a plate lined with paper towels to soak up excess oil.
  • Serve immediately with a sprinkle of salt, pepper, and garnish with the remainder of the freshly chopped cilantro or parsley.


  • Make just enough fritters for one and store the leftover batter in the refrigerator for 2-3 days.
  • You can use any type of potato you like, but Russet or Yellow Yukon potatoes get the crunchiest!
  • Use white or yellow onion. You may also substitute onion powder if needed.
  • I recommend vegetable oil or avocado oil for this recipe because of the mild flavor and high-burn point.
  • If you’re frying the whole batch at once, keep your fritters warm in the oven at 250 degrees until they’re all ready to serve.

Potato Fritter Substitutes and Alternatives

Potato Alternatives

  • Try making sweet potato fritters as a fun twist on this easy recipe! This adds a wonderful sweetness and flavor. You’ll also get the added nutritional value of sweet potatoes, an amazing superfood.
  • You can also make delicious zucchini fritters by following the same full recipe but switching out the potatoes for zucchini. If using zucchini, sprinkle a pinch of salt on the grated zucchini, and mix with your fingers. Set aside approximately 10 minutes to allow the salt to draw the juices out of the zucchini. Press the water out of the zucchini, and follow the instructions above.

Tofu Alternative

  • Substitute mashed chickpeas instead of tofu for a great texture and flavor that’s still packed with tons of protein.

Chickpea Flour Alternatives

  • Pea protein powder makes an excellent protein-rich alternative to chickpea powder. You need about ¼ cup of pea protein for this recipe.
  • You can also use all-purpose flour if you can’t find chickpea flour or pea protein. You need about 1.5 tablespoons of flour for this recipe.

Seasoning Alternatives

  • Add a teaspoon of cumin for a warm, earthy flavor for seasonings.
  • Fresh dill also makes a great addition to this recipe. Add a little lemon juice at the end for a bright pop of flavor.
  • You can also try adding a sprinkle of Chinese Five Spice seasoning, a popular choice for potato fritters in many Asian recipes.

You can use any of your favorite spices to create different tastes in my potato fritters recipe. Potato fritters are a great blank canvas for flavor where only your imagination can stop you!

Oil Alternatives

  • You can cook your fritters in vegetable or avocado oil for great results. Avoid olive oil or grapeseed oil for frying as they turn toxic when they get too hot.
  • Make this recipe healthier by cooking the fritters in your air fryer with no oil!

How to serve this potato fritters recipe

Fritters are a quick and delicious addition to any meal or a great easy dinner on their own. Top your fritters with a dollop of sour cream (vegan), sweet apple sauce, green onions, vegan mayo, ketchup, or any of your favorite sauces and toppings.

My tofu potato fritters recipe makes a great alternative to French fries on the side of a delicious veggie burger. You can also serve them as the main protein with a side salad or soup to go with them.

For cheesy potato fritters, melt some delicious vegan cheese over the top. This works best by using the broiler setting in your oven. You’ll thank me for that one later! 

Looking for more vegan breakfast ideas? Check these out!

How to store your potato fritters

Store your fritters in an airtight container in the refrigerator for up to 4 days. Heat the fritters in your oven for 10-15 minutes at 400 degrees. You can also half cook your fritters and re-fry them in a large skillet over medium heat.

If you tried my potato fritters recipe and loved it, please leave a 5-star rating at the end of this post and tell me all about it in the comments! I’d love to hear about your favorite toppings, which seasonings you decided to add, whether you call them potato pancakes, fritters, or latkes, and anything else you’d like to share!

Photo of a plate of vegan potato fritters garnished with sour cream and parsley

Similar Posts

Leave a Reply

Your email address will not be published.

Recipe Rating

This site uses Akismet to reduce spam. Learn how your comment data is processed.