Air-Fryer Latkes: A Tasty, Healthy Hanukkah Treat?

Latkes are a traditional food, usually served during Hanukkah, and are often fried in oil. However, you can also make them in an air fryer, which is a healthier alternative that still yields crispy latkes. Air-fried latkes are made with the same ingredients as traditional latkes, including potatoes, onions, eggs, and matzo meal, and are cooked until golden brown and crispy.

How to make latkes in an air fryer

Ingredients:

• 3 to 4 russet potatoes, peeled
• 1 small yellow onion
• 1/4 cup panko crumbs or matzo meal
• Fresh ground black pepper, to taste
• Chopped fresh chives, for garnish
• Sour cream and applesauce, for serving
• Oil spray
• Salt
• Eggs

Method:

• Preheat your air fryer to 400˚F.
• Grate the potatoes and onion. You can use the large holes of a box grater or a food processor with a grater attachment.
• Place the grated mixture onto a clean kitchen towel or cheesecloth. Pull up the sides and squeeze out as much moisture as possible.
• Transfer the mixture to a large bowl.
• Add the eggs, panko crumbs or matzo meal, salt, and pepper. Stir until well combined.
• Grease the air fryer racks or basket with cooking spray.
• Drop the potato mixture in 2- to 3-tablespoon dollops into the air fryer, leaving space between each latke. Flatten the tops to form patties.
• Spray the tops of the latkes with cooking spray.
• Cook in the air fryer for 8 minutes.
• Flip the latkes over, grease with cooking spray, and cook for another 5 minutes, or until golden brown and crisp.
• Garnish with fresh chopped chives and serve with sour cream and applesauce.

Tips:

• If you want to make a bigger batch, use a food processor to speed up the grating process.
• To help your latkes hold together and be extra crispy, save the liquid that you squeeze out of the grated potatoes. Allow it to sit for a few minutes, then pour off the excess liquid, and add the starchy juice to your latke batter.
• Make sure to space out the latkes in the air fryer. If they are crowded, they may turn out mushy.
• You can modify this basic recipe by adding seasonings such as garlic powder, seasoned salt, nutmeg, or cinnamon.
• Latkes can be served with a variety of toppings, including smoked salmon, pimento cheese, chives, green onions, or a slice of salmon roe.
• For gluten-free latkes, use chickpea flour or gluten-free panko crumbs.

Tips for making latkes in an air fryer

Making latkes in an air fryer is a great way to enjoy this traditional dish without the mess and smell of frying them in oil. Here are some tips to help you achieve crispy, golden-brown latkes:

Ingredients

Russet potatoes are the best type of potato to use for latkes due to their high starch content, which helps them hold together and gives them a crispier texture. Peel the potatoes before grating them. You can also use other types of potatoes, such as Yukon Gold, but Russets are the "gold standard." For added flavour, use a yellow onion, and add some eggs and panko crumbs or matzo meal to bind the mixture. Season with salt and pepper, and maybe some garlic powder, seasoned salt, nutmeg, or cinnamon for a punch of flavour.

Preparation

Before you start, set your air fryer to preheat to around 375-400˚F. Grate the potatoes and onion using a box grater or a food processor, and then place the mixture onto a clean kitchen towel or cheesecloth. Squeeze out as much moisture as possible to ensure your latkes are crispy and not mushy. Transfer the dried potatoes and onions to a large bowl, and add the eggs, panko crumbs or matzo meal, and seasoning. Stir well to combine.

Cooking

Grease the air fryer racks or basket with cooking spray. Drop dollops of the potato mixture into the air fryer, flattening each one to form a patty. Make sure to space the latkes out in the air fryer to allow for even cooking. Spray the patties with cooking spray, and cook for around 8 minutes before flipping them over and spraying again. Finish cooking for about 5 more minutes, or until the latkes are crispy and golden brown all over.

Serving

Latkes are best served warm with toppings such as sour cream, applesauce, chives, or green onions. You can also get creative with toppings like smoked salmon, pimento cheese, or even caviar. Enjoy your air-fried latkes as a snack or a side dish!

The difference between potato pancakes and latkes

Although potato pancakes and latkes may seem identical, they are distinct dishes. Both are potato-based, fried, chewy, and golden brown on the outside. They are also usually topped with sour cream or applesauce, giving them a similar flavour profile. However, there are differences in their ingredients, preparation, origin, and texture.

Ingredients

Potato pancakes are made with raw grated potatoes, eggs, and all-purpose flour. Latkes, on the other hand, include additional ingredients such as baking powder, matzo meal, and sometimes milk.

Preparation

The preparation methods for potato pancakes and latkes differ as well. Potato pancakes require raw potatoes to be finely grated into a slush to allow the natural starch of the potato to hold the fritter together. Latkes, on the other hand, use roughly grated potatoes (similar to the texture of hash browns) and rely on the addition of baking powder and matzo meal to bind the ingredients without needing as much natural potato starch.

Origin

Potato pancakes, also known as Kartoffelpuffer, were first popularized as street food in Germany during the 1870s. Latkes, however, originated in Italy as ricotta cheese pancakes introduced by Jews from Sicily. In the mid-1800s, with the introduction of potatoes in Eastern Europe, the latke evolved into its modern form as a potato-based dish fried in oil.

Texture

The difference in ingredients and preparation methods results in a variation in texture between potato pancakes and latkes. The milk and baking powder in latkes give them a slightly different texture compared to the simpler potato pancakes.

How to store and reheat latkes

To store latkes, place them in an airtight container in the refrigerator if you plan to eat them within a few days. For longer storage, freeze the latkes. First, place them on a baking sheet before freezing them. Then, transfer them to a freezer-safe bag or container. Latkes can be stored in the freezer for up to 3 months.

To reheat latkes, you can use an oven, stovetop, microwave, or air fryer. Here are the instructions for each method:

Oven:

• Preheat your oven to 400°F.
• Place frozen latkes on an ungreased sheet pan.
• Bake for 20-25 minutes. Flip them after 10 minutes to ensure even heating and crispiness on both sides.

Stovetop:

• Heat a small amount of oil in a frying pan over medium heat.
• Place latkes in the pan and fry for 1-2 minutes on each side until they reach an internal temperature of 165°F and are golden and crispy.
• Let them drain on a wire rack for about 60 seconds to remove excess oil.

Microwave:

• Use a lower power setting to avoid making the latkes soggy.
• Heat in 30-second intervals, checking their warmth and texture between each interval.

Air Fryer:

• Preheat the air fryer to 350°F.
• Place the latkes in a single layer in the air fryer basket and cook for 4-5 minutes for refrigerated latkes or 7-10 minutes for frozen latkes, or until heated through and crispy.

What to serve with latkes

Latkes are a beloved part of many holiday celebrations, especially during Hanukkah. They are versatile and can be served as a side dish or the main event. Here are some ideas for what to serve with latkes to create a delicious and memorable meal:

Traditional Toppings

The most traditional toppings for latkes are sour cream and applesauce. Chives, smoked salmon, pimento cheese, and crème fraîche are also popular choices. For a unique twist, try adding capers or cinnamon to your latkes.

Soups

Latkes pair well with a variety of soups, including borscht, chicken noodle soup, matzoh ball soup, and mushroom gravy. Borscht is a traditional Eastern European soup that can be tailored to different tastes, such as meat-based, vegetarian, or cold versions for warmer seasons. Matzoh ball soup, made with chicken broth, matzoh balls, carrots, parsley, and dill, is a Jewish soup that is both traditional and praised for its health benefits.

Main Dishes

If you're looking for a heartier meal, consider serving latkes with chicken paprikash, veal goulash, or beef stroganoff. Chicken paprikash is a traditional Hungarian dish with tender pieces of boneless chicken cooked in a creamy paprika herb-cream sauce. Veal goulash, also rooted in Hungary, is a hearty stew with deep flavours and a rich history. Beef Stroganoff, a classic dish of tender beef slices in a mushroom cream sauce with onions and sour cream, is another perfect pairing with the crispy latkes.

Pierogi

Pairing latkes with pierogi brings together two cherished dishes from Eastern European cuisine. Potato pierogi, filled with smooth mashed potatoes, cheese, or onions, is a timeless favourite. Other unique pierogi flavours include Buffalo chicken, short rib, and bacon, egg, and cheese.

Salads and Vegetables

For a lighter option, serve latkes with a salad, such as kale salad with radishes, grapefruit, and candied pepitas, or roasted beet salad with goat cheese and pistachios. Roasted vegetables like broccoli, cauliflower, Brussels sprouts, asparagus, and carrots are also a great choice.

Drinks

To enhance the taste of your latkes, consider pairing them with alcoholic or non-alcoholic beverages. A crisp white wine like Sauvignon Blanc pairs well with latkes served with sour cream or lighter toppings. If your latkes are topped with richer ingredients like smoked salmon, opt for a light to medium-bodied red wine like Pinot Noir. Beers such as Pilsner or a slightly hoppy IPA can also complement the robust flavours of hearty latke toppings. For a celebratory touch, cocktails like a gin and tonic or a margarita can offer a bright contrast to the dish's richness. Non-alcoholic options include fruit juices, sodas, and sparkling waters with a touch of lemon, lime, or cucumber.

Frequently asked questions