Air Fryer Potato Pancakes: Quick, Easy, And Delicious!

Yes, you can make potato pancakes in an air fryer! They are crispy and delicious, and can be enjoyed as a savoury or sweet dish. The ingredients are simple, and the process is easy to follow. You can use leftover mashed potatoes, or grate and shred raw potatoes. You can also add onions, flour, eggs, and spices to enhance the flavour and texture. The air fryer's high-heat convection oven and high-fan speed yield a crispy potato pancake with a soft centre.

How to make potato pancakes in an air fryer

Ingredients

• Potatoes (any type will work, but russet, Yukon Gold, white, or Idaho potatoes are ideal)
• Egg
• Onion (yellow or white)
• All-purpose flour (gluten-free flour can be substituted)
• Salt
• Pepper
• Oil (for greasing the air fryer basket)
• Sour cream (optional, for serving)
• Applesauce (optional, for serving)
• Green onions (optional, for serving)

Instructions

• Prepare the potato mixture: Shred the potatoes using a grater or food processor. Grate or chop the onion and combine it with the potatoes in a large bowl. Add the egg, flour, salt, and pepper to the bowl and mix until well combined. If using, add chopped green onions to the mixture.
• Form the potato pancakes: Using a spoon or scoop, drop the potato mixture into the air fryer basket and form small pancakes, about 2-3 inches in diameter. Don't overcrowd the air fryer basket, and cook in batches if necessary.
• Cook the potato pancakes: Preheat the air fryer to between 370-400 degrees Fahrenheit. Generously spray the bottom of the air fryer basket with oil. Place the potato pancakes in the basket and cook for 4-5 minutes. Flip the pancakes and cook for an additional 4-5 minutes, or until crispy and golden brown.
• Serve: Remove the potato pancakes from the air fryer and serve hot. They can be served as a side dish or a snack and are delicious with a dollop of sour cream and a sprinkle of green onions or chopped herbs. For a sweeter option, serve with applesauce.

Tips:

• If using grated potatoes, be sure to squeeze out as much liquid as possible before adding the other ingredients. This will help the potato pancakes hold together better during cooking.
• For crispier potato pancakes, make them thinner.
• If you prefer a softer potato pancake, check for doneness after 8 minutes of cooking, instead of waiting for the full 10 minutes.
• If you're reheating leftover potato pancakes, place them in a single layer in the air fryer and cook at 350 degrees Fahrenheit for 4-5 minutes, or until crispy and heated through.

Tips for making the best potato pancakes in an air fryer

Ingredients

You can use a variety of ingredients to make potato pancakes in an air fryer. The base ingredients are potatoes, flour, and eggs. You can also add onions, garlic, salt, and pepper to taste. If you want to make the pancakes from scratch, you can use raw, grated potatoes, or you can use leftover mashed potatoes. If you're short on time, you can even use frozen shredded hash browns.

Preparation

Before adding the potatoes to the other ingredients, it's important to remove as much liquid as possible. If you're using raw potatoes, you can do this by grating them and then squeezing the excess liquid out with a kitchen towel or paper towels. If you're using leftover mashed potatoes, make sure they are cold before you start.

Once your ingredients are prepared, simply combine them in a large bowl. You can mix them by hand or, if texture is an issue, you can use a food processor to get a smoother texture.

Cooking

When you're ready to cook, preheat your air fryer to between 370-400°F. While it's preheating, form the mixture into small, thin pancakes, about 2-3 inches in diameter. Thinner pancakes will be crispier.

Once the air fryer is ready, spray the basket generously with oil. Then, place the pancakes inside, being careful not to overcrowd the basket. You'll need to leave enough room to flip them halfway through the cooking process.

Cook the pancakes for 4-5 minutes on each side, or until they're crispy and golden brown. If desired, you can spritz the tops of the pancakes with oil before flipping to help them crisp up.

Serving

Air fryer potato pancakes can be served as a main dish or a side. They can be enjoyed either savoury or sweet. For a savoury option, serve with sour cream, green onions, shredded cheese, or crumbled bacon or ham bits. For a sweet option, serve with applesauce.

How to reheat potato pancakes in an air fryer

Yes, you can make potato pancakes in an air fryer! Here is a detailed, step-by-step guide on how to reheat potato pancakes in an air fryer:

• Place the leftover potato pancakes in the air fryer in a single layer. Make sure they are not stacked on top of each other and have some space between them for even heating.
• Set the air fryer to a temperature of around 350 degrees Fahrenheit.
• Reheat the potato pancakes for about 4-5 minutes. Keep an eye on them to ensure they reach your desired level of crispiness and are heated all the way through.
• Serve the potato pancakes hot and enjoy!

Reheating potato pancakes in an air fryer is a quick and convenient way to enjoy your leftovers. You can also get creative with toppings and dips to enhance the flavour and make them even more irresistible!

What to serve with potato pancakes

Potato pancakes are a delicious, savoury staple from countries like Belarus and Poland. They are usually served as a side dish or appetiser, and pair well with a variety of toppings, dips and main courses.

The traditional way to serve potato pancakes is with a dollop of sour cream. They also go well with something sweet like apple sauce, or even smoked salmon. You can also add your own twist with seasonings and spices.

If you want to make a meal of it, potato pancakes are a great side to roasted chicken, grilled steak, pork chops, shrimp, salmon or beef stew. They are also a tasty breakfast option with bacon and eggs.

For a more substantial dish, you can use potato pancakes as a base and add toppings. Try something like pastrami, fried egg, broccoli rabe, mushroom and caramelised onion, or lox, scrambled eggs, cream cheese, red onion and tomato.

Potato pancakes vs latkes

Yes, you can make potato pancakes in an air fryer. Here is a recipe for you to try:

Air Fryer Potato Pancakes

Ingredients:

• 2⅓ cups leftover mashed potatoes (cold)
• 3 green onions (diced, whites and greens separated)
• 1 tsp smoked paprika
• 2 tbsp all-purpose gluten-free flour or regular all-purpose flour
• 1 egg

Steps:

• Scoop cold leftover mashed potatoes into a mixing bowl.
• Add diced green onions, flour, oregano, and smoked paprika to the bowl.
• Scramble an egg in a separate bowl, then add it to the potato mixture.
• Combine all the ingredients well in the mixing bowl.
• Form the mixture into potato patties.
• Place the potato pancakes into the air fryer basket after oiling or lining with parchment paper or aluminium foil.
• Cook at 380°F for 10 minutes. Flip the potato pancakes halfway through cooking.
• Plate the potato pancakes. Garnish with leftover green onions and serve with a side of sour cream (optional).

Now, here is a comparison between potato pancakes and latkes:

The potato pancake and the latke are often used interchangeably, but they are distinct dishes. The potato pancake, also known as Kartoffelpuffer, was first popularized as a street food item in Germany during the 1870s. On the other hand, latkes were first inspired by Italian ricotta cheese pancakes. When Jews from Sicily were forced to move up north by the Spanish, they introduced their ricotta pancake, making it a staple for Hanukkah.

The key difference between the two dishes lies in their ingredients and preparation time. Potato pancakes are made with raw grated potatoes, eggs, and all-purpose flour, with the option to add seasonings. The natural starch of the potato holds the fritter together, which requires a longer preparation time. Latkes, on the other hand, typically include additional ingredients such as baking powder, matzo meal (breadcrumbs made from ground matzo), and sometimes milk and onion. The inclusion of baking powder and matzo meal helps bind the latkes without needing as much natural potato starch, resulting in a different texture compared to potato pancakes.

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