Hot, crispy potato latkes are such a treat, but who wants to deal with all the oil and grease? I tried making air-fryer latkes and they came out just as good without all the cleanup. —Nancy Salinas, Grand Rapids, Minnesota
Total Time
Prep: 20 min. Cook: 20 min./batch
Makes
3 servings
Ingredients
2 medium potatoes, peeled1 egg1/3 cup chopped onion1 tablespoon all-purpose flour1/2 teaspoon salt1/4 teaspoon pepper1/4 teaspoon garlic powder
Directions
Finely grate potatoes; firmly squeeze and drain any liquid. Place potatoes in a large bowl. Add egg, onion, flour, salt, pepper and garlic powder; mix well. Preheat air fryer to 375°. In batches, drop batter by 1/4 cupfuls onto greased tray in air fryer; press lightly to flatten. Spritz with cooking spray. Cook until golden brown, 12-17 minutes. Serve immediately.
Air-Fryer Latkes Tips
Do you need to peel the potatoes?
This air-fryer latkes recipe calls for peeled potatoes, but leaving the peels on before grating will not have a negative impact on these crispy potato pancakes. The latkes will appear a little darker when fried and the color may be a bit uneven. But there is some extra nutrition in the peels! If you’re using a skillet instead of an air fryer, follow this latke recipe instead.
Can you use the potatoes if they turn pink before cooking?
Potatoes oxidize (turn pink or gray) when exposed to air, but this doesn’t affect the outcome in the air-fried latkes. Working quickly when peeling the potatoes, squeezing out the excess liquid, and quickly adding the other ingredients will slow the oxidation process.
How do you reheat air-fryer latkes?
A quick return to the air fryer for 3-4 minutes will bring leftover latkes back to a lovely, crisp state. Reheating on a baking sheet in a 350° F oven for 4-5 minutes will have an equally crispy and delicious result. Serve your latkes alongside these other Hanukkah recipes. And don’t forget the rugelach!
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