|Nutrition Facts (per serving)|
|Amount per serving|
|% Daily Value*|
|Total Fat 10g||12%|
|Saturated Fat 2g||9%|
|Total Carbohydrate 54g||20%|
|Dietary Fiber 5g||19%|
|Total Sugars 4g|
|Vitamin C 21mg||107%|
|*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.|
No Hanukkah celebration is complete without crispy golden latkes, but frying up a big batch can be messy and very time consuming. Enter the air fryer, which gives you perfectly cooked potato pancakes with a lot less oil. Of course, there is some oil involved—as there should be for the tradition and flavor of this recipe—but it's significantly reduced. This means fewer calories and grams of fat so you can enjoy more latkes without the added guilt.
The latkes are prepared in the traditional way by grating the potatoes and onions, squeezing out the liquid, and preparing the binding ingredients. Then the cooking is simply done in the air fryer. The basket of the air fryer and the top of each latke is brushed with olive oil for flavor and extra crunch.
Serve these crispy latkes with sour cream and applesauce and a few chopped chives for a little color and zing. You can enjoy potato latkes year-round as a side for your favorite roast or as part of a vegetarian meal.
3 to 4 medium russet potatoes
1 medium yellow onion, peeled and quartered
2 large eggs
2 tablespoons matzo meal, or plain breadcrumbs
1 teaspoon salt, plus more for sprinkling
1/4 teaspoon freshly ground black pepper
2 tablespoons olive oil, divided for frying
Sour cream, applesauce, chopped chives, for serving, optional
Gather the ingredients.
Scrub the potatoes and grate them on the large holes of a box grater. You can also use the grating blade in your food processor.
If you prefer, you can chop the shreds into smaller pieces. This will help make the latkes into more compact rounds.
Grate or chop the onion. Combine the potatoes and onion in a colander. Rinse the shredded mixture with water.
Place the mixture onto a few layers of cheesecloth and squeeze the liquid out over a bowl. Twist and squeeze as hard as you can until almost all of the liquid has been removed. Put the potato and onion shreds into a separate bowl.
Let the liquid settle, then pour off and discard most of the liquid, leaving behind the thick starch gathered at the bottom of the bowl.
Whisk together the eggs, matzo meal, salt, pepper, and reserved potato starch.
Add the egg mixture to the potato and onion shreds and combine until evenly distributed.
Generously grease the bottom of your air fryer with some of the olive oil. Preheat the oven to 200 F and set a cooling rack over a baking sheet.
Dollop 1/4-cup portions of the latke mixture onto the greased basket. Make them as thick or as thin as you would like. Sprinkle them with more salt. Brush the top of each latke with more olive oil.
Cook in the air fryer at 400 F for 8 minutes.
Flip and cook for 5 minutes or until golden brown and crisp.
Transfer to the rack and keep warm in the oven while you make the remaining batches. Re-grease the air fryer with olive oil and cook in batches until all of the latke batter is cooked.
Serve hot with applesauce, sour cream, and chopped chives, if desired, and enjoy.
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