Air-Fryer Latkes: A Tasty Hanukkah Treat

Potato latkes are traditionally fried in oil but can also be made in an air fryer. The air fryer method yields a crispy latke without the oily mess. The key to making sure they turn out crispy and not falling apart is to dry the grated veggies carefully. You can also add extra starch to the mixture to help the latkes hold together.

How to make latkes in an air fryer

Latkes are traditionally served during Hanukkah, and are often made with grated potatoes, onion, eggs, and matzo meal. They are usually fried in oil, but can also be made in an air fryer. Here is a step-by-step guide to making latkes in an air fryer:

Ingredients:

• Russet potatoes (peeled)
• Onion
• Eggs
• Panko or matzo meal
• Salt
• Pepper
• Cooking spray
• Sour cream, applesauce, and chives (for serving)

Method:

• Preheat your air fryer to 375-400˚F.
• Grate the potatoes and onion using a box grater or food processor.
• Place the grated mixture onto a clean kitchen towel and squeeze out as much moisture as possible.
• Transfer the potato mixture to a large bowl and add the eggs, panko or matzo meal, salt, and pepper. Stir until well combined.
• Grease the air fryer racks or basket with cooking spray.
• Drop the potato mixture into the air fryer in 2-3 tablespoon dollops, flattening the tops to form patties.
• Make sure to space out the latkes in the air fryer to allow for even cooking. Spray the tops with cooking spray.
• Cook the latkes in the air fryer for 8 minutes, then flip them over and spray again with cooking spray.
• Continue cooking for another 5-7 minutes, or until the latkes are golden brown and crisp.
• Serve warm with sour cream, applesauce, chives, and any other desired toppings.

Tips:

• It is important to remove as much moisture as possible from the grated potatoes and onions to ensure crispy latkes.
• You can modify the basic recipe by adding seasonings such as garlic powder, seasoned salt, nutmeg, or cinnamon.
• If you are making a large batch, you can speed up the process by using a food processor to grate the potatoes and onions.
• For gluten-free latkes, use GF panko or chickpea flour instead of regular flour.

The best potatoes for latkes

The best potatoes for making latkes are starchy potatoes, such as Russets. Russets are the "gold standard" for latkes and are less likely to fall apart due to their high starch content. Yukon Gold potatoes are also a good option, as they have a buttery flavour and won't brown as quickly as other potatoes when cut and held in the open air.

Some recipes suggest adding potato starch to the mixture to help bind the latkes and make them crispier. This can be done by allowing the liquid squeezed from the grated potatoes to settle and then adding the starch that settles at the bottom back into the mixture.

While Russets and Yukon Gold are the most popular options, other starchy potatoes can also be used. One source suggests that Kennebec potatoes are the best for latkes, and another recommends Klondike Gold (a brand of Yukon Gold potatoes).

How to store and reheat latkes

Storing and reheating latkes is a simple process. If you plan to eat them within a few days, store them in an airtight container in the refrigerator. For longer storage, freeze the latkes. First, place them on a baking sheet before freezing them. Then, when you freeze them, transfer them to a freezer-safe bag or container so they don't stick together.

To reheat frozen or refrigerated latkes in the air fryer, preheat the air fryer to 350˚F and air-fry for 7 to 10 minutes per side for frozen latkes or 3 to 5 minutes per side for refrigerated ones.

Latkes can also be reheated in the oven. Preheat the oven to 400°F. Place your frozen latkes on an ungreased sheet pan and bake for 20-25 minutes. Flip them after 10 minutes to ensure they heat evenly and get the desired crispiness on both sides.

Another option is to reheat the latkes on the stovetop. Add a small amount of oil to a frying pan and heat over medium heat. Place the 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.

While the microwave is the fastest way to reheat latkes, it may not provide the desired crispiness. If you choose to use the microwave, use a lower power setting and heat the latkes in 30-second intervals, checking their warmth and texture between each interval.

Latke toppings

Latkes are a versatile dish that can be topped with a variety of sweet and savoury toppings. While applesauce and sour cream are traditional toppings, there are several other ways to elevate your latkes. Here are some ideas for toppings to try:

• Savoury toppings:
• Lox (smoked salmon) and crème fraîche with caviar and microgreens.
• Sliced apple dressed with lemon juice, olive oil, salt, and pepper, and topped with fresh chives.
• Caramelised onions with sour cream and crisp bacon (use turkey bacon for a kosher option).
• Hummus, pickled onions, and sumac.
• Brisket, guacamole, and cilantro.
• Lox, crème fraîche, and cucumber.
• Chopped smoked salmon mixed with whipped cream cheese and chives.
• Greek yoghurt with sliced cucumber, fresh dill, salt, and pepper.
• White cheddar, mango chutney, and a squeeze of lime.
• Mayonnaise seasoned with curry powder and turmeric, and garnished with fresh cilantro.
• Avocado crema.
• Sweet toppings:
• Pomegranate seeds, honey, fresh rosemary, and a sprinkle of flaky sea salt.
• Maple syrup.
• Lingonberry jam and sour cream.
• Cranberry sauce.
• Fig jam and goat cheese.
• Honey or maple syrup whipped into Greek yoghurt.
• Lemon curd.
• Strawberry preserves.
• Cinnamon and sugar.
• Whipped cream with grated horseradish and pickled beet.
• Apple butter.
• Pear and sweet potato.
• Salt and vinegar.
• Taro with poke.
• Plantain.

How to get the best texture

To get the best texture for your latkes, there are a few key steps to follow. Firstly, it is important to dry the grated potatoes and onions thoroughly by placing them in a clean kitchen towel and squeezing out as much moisture as possible. This will help ensure that your latkes are crispy and not soggy.

Another tip is to add extra starch to the mixture. You can do this by saving the liquid that you squeezed out of the grated vegetables and allowing it to sit for a few minutes. The potato starch will settle at the bottom of the bowl. Scrape this starchy juice into your latke batter to help the latkes hold together and give them an extra crispy texture.

When forming the patties, make sure to flatten them slightly and not crowd the air fryer. Cook them in batches if needed, as overcrowding can cause the latkes to become mushy. Spray the patties generously with cooking spray to help them crisp up.

Finally, when it comes to cooking, air fry the latkes for 8 minutes, then flip them over and spray with cooking spray again. Finish cooking for about 5 more minutes, or until they are crispy and golden brown all over.

Frequently asked questions