📝 About This Recipe
These modern air-fried latkes deliver all the nostalgic, onion-scented joy of the Jewish classic without the heavy grease of traditional deep frying. By utilizing high-heat convection, we achieve a shatteringly crisp exterior and a tender, creamy center that honors the Ashkenazi tradition. This recipe focuses on the 'squeeze-dry' technique, ensuring your pancakes are light, golden, and perfectly seasoned for your next holiday gathering or Sunday brunch.
🥗 Ingredients
The Potato Base
- 2 pounds Russet Potatoes (scrubbed and peeled)
- 1 large Yellow Onion (peeled)
- 1 teaspoon Fresh Lemon Juice (prevents oxidation/browning)
The Binding Elements
- 2 pieces Large Eggs (lightly beaten)
- 1/4 cup Matzo Meal (can substitute with all-purpose flour or panko)
- 1/2 teaspoon Baking Powder (for a lighter, fluffier texture)
- 1.5 teaspoons Kosher Salt (adjust to taste)
- 1/2 teaspoon Black Pepper (freshly cracked)
- 1/4 teaspoon Garlic Powder (optional for depth)
For Cooking and Garnish
- 3-4 tablespoons Avocado Oil or Grapeseed Oil (high smoke point oil for spraying/brushing)
- 2 tablespoons Fresh Chives (finely chopped for garnish)
- 1/2 cup Applesauce (for serving)
- 1/2 cup Sour Cream (for serving)
👨🍳 Instructions
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1
Using the large holes of a box grater or the shredding disk of a food processor, grate the peeled potatoes and the onion.
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2
Transfer the grated mixture to a large clean kitchen towel or several layers of cheesecloth. Toss with the lemon juice immediately to keep the potatoes bright.
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3
Gather the corners of the towel and twist forcefully over the sink. Squeeze out as much liquid as humanly possible; the drier the potato, the crispier the latke.
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4
Let the squeezed liquid sit in a bowl for 2 minutes, then carefully pour off the watery top layer, keeping the thick white potato starch at the bottom. Scrape that starch back into your dry potato mixture for extra crunch.
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5
In a large mixing bowl, whisk together the eggs, matzo meal, baking powder, salt, pepper, and garlic powder.
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6
Fold the dried potato and onion shreds into the egg mixture until every strand is evenly coated.
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7
Preheat your air fryer to 375°F (190°C) for at least 5 minutes. This ensures the latkes start crisping the moment they hit the basket.
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8
Line the air fryer basket with a perforated parchment liner (optional) and generously brush or spray the bottom with oil.
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9
Scoop about 3 tablespoons of the mixture for each latke. Flatten them into discs about 1/2 inch thick directly in the basket, leaving space between each.
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10
Generously spray or brush the tops of the latkes with oil. This is the secret to getting that 'fried' golden color in an air fryer.
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11
Air fry for 10-12 minutes. At the halfway mark (around 6 minutes), carefully flip each latke using a thin spatula and spray the other side with a bit more oil.
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12
Cook until the edges are deep golden brown and the centers feel firm. Repeat in batches until all the mixture is used.
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13
Transfer finished latkes to a wire rack (rather than a paper towel) to keep the bottom from getting soggy while you finish the rest.
💡 Chef's Tips
Always use Russet potatoes; their high starch content is essential for the structure of the pancake. Do not skip the 'squeeze' step—moisture is the enemy of crispiness and will result in steamed, mushy latkes. Avoid overcrowding the air fryer basket; if the air can't circulate around the edges, they won't get crunchy. If the mixture releases more liquid while sitting between batches, give it a quick stir and drain any excess before scooping. For a gluten-free version, swap the matzo meal for potato starch or a 1-to-1 gluten-free flour blend.
🍽️ Serving Suggestions
Serve hot with a dollop of cold sour cream and a sprinkle of flaky sea salt. Pair with a side of chilled, chunky cinnamon applesauce for a classic sweet-and-savory contrast. Top with a slice of smoked salmon and a sprig of fresh dill for an elegant appetizer. Serve alongside a warm bowl of Matzo Ball soup or a hearty beef brisket. Enjoy with a crisp glass of dry Riesling or a cold lager to cut through the richness.