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Air-Fried Latkes

Air-Fried Latkes

1 hr 10 mins total time

25 mins active time

Easy

Makes 12-16

Ingredients


Measurements:

  • 1 lb russet potatoes

    scrubbed

  • ½ medium onion

    minced (about ½ cup)

  • 2 tbsp matzo meal
  • ¾ tsp kosher salt
  • 1 egg

    whisked

To serve:

  • Sour cream and apple sauce

    (optional)

Instructions

  • 1Grate potatoes on the large holes of a box grater. Place grated potato on a double layer of cheesecloth or a clean kitchen towel and squeeze as much liquid out as possible, collecting it in a bowl.
  • 2Let potato water sit for 5 minutes. Carefully pour the brown water off the top, leaving the starch in the bowl. There may be a small amount of liquid left.
  • 3Add the potatoes and onion to the bowl with the starch. Sprinkle over the matzo meal and then the salt. Pour the egg over and mix together with your hands.
  • 4Scoop 2 scant tablespoons of potato mixture per latke and form into thin patties about 2½-inches in diameter. Arrange latkes evenly on the airfry basket, being careful not to press down too hard.
  • 5Select AIRFRY/400°F/SUPER CONVECTION/20 minutes and press START to preheat oven.
  • 6Cook in rack position 4 until latkes are brown and crisp, about 20 minutes. Repeat with remaining potato mixture, squeezing out any excess liquid that may have accumulated before forming the latkes.
  • 7Serve immediately with sour cream and apple sauce, if desired.
    Tip: For a more indulgent version, mix 1 tablespoon of chicken fat into the potato mixture before forming the latkes.