Crispy Air Fried Latkes

This air-fried potato latke recipe transforms the traditional Hanukkah favorite into a lighter version that maintains the crispy exterior and tender interior we all love. While purists might insist on the stovetop method, these air fryer latkes deliver exceptional results with significantly less oil.

I first made these during a Hanukkah gathering when I ran out of stovetop space, and my guests actually preferred these lighter versions to the traditional fried ones. The air fryer creates an incredibly crispy exterior while maintaining that classic potato pancake texture inside.

Ingredients

• Russet potatoes provide the perfect starchy base for crispy latkes. Their high starch content helps create that ideal golden exterior
• Medium onion adds traditional flavor and moisture. Fresh onion works best as it releases aromatic oils during cooking
• Large eggs bind everything together. Room temperature eggs incorporate more evenly in the mixture
• Matzo meal or panko crumbs absorb excess moisture and create structure. Matzo is traditional but panko offers extra crispiness
• Kosher salt enhances all the flavors. The coarser texture distributes more evenly through the mixture
• Black pepper adds subtle heat and depth. Freshly ground makes a noticeable difference in flavor
• Cooking spray ensures even browning without deep frying
• Optional cheese curds create delicious filled latkes with melty pockets of cheese
• Optional zaatar seasoning blend adds a Middle Eastern twist to this Jewish classic

Step-by-Step Instructions

Prepare the potato mixture.

Grate peeled potatoes and onion using the large holes of a box grater directly onto a clean kitchen towel. While a food processor works too, hand grating gives you more control over the texture and is manageable for this quantity. The direct grating onto a towel saves a step in the draining process.

Extract moisture.

Pull up the sides of the towel and twist the top to form a bundle. Hold the top firmly and squeeze over the sink with significant pressure. You need to remove as much liquid as possible this is crucial for crispy latkes. The amount of liquid will surprise you every time.

Create the batter.

Transfer the squeezed potato mixture to a large mixing bowl. Add the eggs, matzo meal or panko crumbs, salt, and pepper. Mix thoroughly until well combined, but avoid overmixing which can make the latkes tough. The mixture should hold together when pressed.

Form cheese curd latkes if desired.

Take individual cheese curds and encase them completely with the potato mixture, pressing firmly to seal. This creates delightful pockets of melted cheese inside the crispy latkes a modern twist on the classic.

Prepare the air fryer.

Preheat your air fryer to 375°F using the air fry setting. Line the air fryer pan with foil for easier cleanup. Place the mesh tray on top and spray generously with cooking spray to prevent sticking.

Form and arrange latkes.

Drop 2 tablespoon portions of the mixture onto the prepared tray, leaving space between each for air circulation. Gently flatten the tops with the back of a spoon to form small pancakes about ¼ inch thick. Spray the tops thoroughly with cooking spray to promote browning.

Air fry to perfection.

Cook for 8 to 15 minutes total, depending on your preferred level of crispness. The wide time range accounts for different air fryer models check frequently after 8 minutes. Perfect latkes have a deep golden brown exterior and tender interior.

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The secret ingredient here is patience when squeezing the potato mixture. My grandmother taught me that the drier your potato mixture, the crispier your latkes will be. I once rushed this step during a dinner party, and the resulting soggy latkes were a lesson I never forgot. Take your time with this crucial step.

Storage Tips

These latkes keep surprisingly well for a few days in the refrigerator. Place them in an airtight container with parchment paper between layers to prevent sticking. To reheat, place them back in the air fryer at 350°F for 3-5 minutes until crispy again. This makes them perfect for making ahead for holidays or busy weeknights.

For longer storage, freeze the cooked and cooled latkes in a single layer on a baking sheet, then transfer to freezer bags. They can be reheated directly from frozen in the air fryer at 350°F for about 5-7 minutes. The texture remains remarkably close to freshly made.

Traditional vs. Modern Serving Suggestions

While applesauce and sour cream are the classic accompaniments to latkes, there are countless ways to enjoy these versatile potato pancakes. For a breakfast option, top with a fried egg and smoked salmon. For a dinner approach, serve alongside brisket with the latkes replacing traditional mashed potatoes.

In my family, we developed an unusual tradition of serving latkes with raspberry jelly or simply sprinkled with sugar. This sweet approach might seem unconventional, but the combination of crispy potato and sweetness creates an addictive contrast. The zaatar topping suggested in the recipe adds a Middle Eastern flair that works beautifully with the earthiness of the potatoes.

The Cultural Significance of Latkes

Potato latkes hold deep cultural significance in Jewish cuisine, particularly during Hanukkah. They symbolize the miracle of the oil that lasted eight days when the Maccabees rededicated the Holy Temple in Jerusalem. The tradition of frying foods in oil commemorates this event.

While this air fryer version uses less oil, it maintains the spirit of the tradition while adapting to modern cooking methods and dietary preferences. This balance of honoring tradition while embracing innovation represents the adaptability that has helped Jewish culinary traditions endure through generations.

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Recipe FAQs

→ Why do I need to squeeze the liquid from the potatoes?

Removing excess moisture is crucial for achieving crispy latkes. Potatoes contain a surprising amount of water that would otherwise steam during cooking, resulting in soggy rather than crispy pancakes. The drier your potato mixture, the crispier your final latkes will be.

→ Can I make these latkes ahead of time?

Yes! You can prepare these latkes ahead of time and reheat them when ready to serve. After air frying, allow them to cool completely, then store in an airtight container in the refrigerator for up to 3 days. Reheat in the air fryer at 350°F for 3-5 minutes until hot and crispy again.

→ What's the difference between using matzo meal and panko?

Matzo meal is traditional for Jewish cooking and provides a slightly denser texture, while panko Japanese breadcrumbs create an exceptionally light, crispy texture. Both work well as binders, but panko tends to produce a crunchier exterior. Choose matzo meal for authenticity or panko for maximum crispiness.

→ Can I freeze potato latkes?

Absolutely! Allow the latkes to cool completely after air frying, then arrange in a single layer on a baking sheet and freeze until solid (about 2 hours). Transfer to a freezer-safe container with parchment paper between layers and freeze for up to 2 months. Reheat from frozen in the air fryer at 350°F for 5-7 minutes.

→ What are traditional latke toppings?

The classic toppings for latkes are applesauce and sour cream. The sweet-tart applesauce complements the savory potato pancakes, while the cool, creamy sour cream provides contrast to the crispy texture. As mentioned in the recipe, some families also enjoy them with raspberry jelly or sprinkled with sugar for a sweet variation.

→ Why use an air fryer instead of traditional frying?

Using an air fryer significantly reduces the amount of oil needed while still achieving the golden, crispy exterior that makes latkes so delicious. This method creates less mess, produces less cooking odor, and results in a slightly lighter version of the traditional dish without sacrificing flavor or texture.