Air-Fryer Latkes: Quick, Crispy, And Delicious!

Potato latkes are a popular dish, usually fried on top of a stove, but an air fryer is a great alternative to prepare this crispy treat. The air fryer is a high-heat convection oven that uses high-fan speed and concentrated heat to yield a crispy potato pancake that's soft in the centre. The key to making sure they turn out crispy and not falling apart is to dry the grated veggies carefully. This can be done by placing the grated vegetables onto a clean kitchen towel and squeezing out the excess moisture. The air-fried variety is also a healthier alternative to the classic oil-fried version.

Choosing the right potatoes

The type of potatoes you choose for your latkes can make a big difference in the final result. While you can technically use any variety of potatoes, some types are better than others for achieving that perfect latke texture and flavour. Here are some tips to help you choose the right potatoes for your air fryer latkes:

Russet Potatoes

The "gold standard" for latkes, according to some cooks, are Russet potatoes. Their high starch content and low moisture level make them ideal for achieving that crispy, golden-brown exterior that latkes are known for. They also have a more neutral flavour that lets the other ingredients shine through. Look for large Russet potatoes to make peeling and grating easier.

Yukon Gold Potatoes

If you prefer a buttery flavour and a creamier texture, Yukon Gold potatoes are a great choice. They have a naturally buttery taste and a waxier texture, which can give your latkes a softer, more delicate mouthfeel. Keep in mind that their lower starch content may affect the final crispness of your latkes.

Other Potato Varieties

While Russets and Yukon Golds are the most commonly used, you can also experiment with other varieties like Red Bliss, White, or Purple potatoes. Each type will lend a unique flavour, colour, and texture to your latkes. Just keep in mind that waxy potatoes may require a longer cooking time to achieve the desired crispness.

Freshness and Storage

Regardless of the type of potato you choose, always select firm, unblemished potatoes that feel heavy for their size. Avoid potatoes that are sprouted, shrivelled, or have soft spots. Store your potatoes in a cool, dark, well-ventilated place to prolong their freshness and delay sprouting.

Potato Preparation

Once you've chosen your potatoes, the preparation is key. Peel the potatoes to ensure even cooking and a consistent texture. Then, grate the potatoes using a box grater or a food processor with a grating attachment. The goal is to get thin, even shreds that will cook through easily and form a cohesive patty.

Remember, the key to crispy latkes is to remove as much moisture from the potatoes as possible. After grating, place the potatoes in a clean kitchen towel or cheesecloth, and squeeze out any excess liquid. This step will help reduce the chances of your latkes falling apart during cooking and promote a crispier texture.

Preparing the potato mixture

Start by selecting the right potatoes. Russet potatoes are generally recommended as the "gold standard" for latkes. Peel the desired amount of potatoes, usually around 2-3 large potatoes or 1 3/4 pounds. You can also leave the peels on if you prefer, as it won't negatively impact the taste, but it may affect the colour of the latkes.

Next, grate the potatoes using the large holes of a box grater. You can also use a food processor with a grating attachment to speed up this process. Once grated, place the potatoes onto a clean kitchen towel or cheesecloth. Pull up the sides of the towel/cloth to form a bundle and squeeze out as much moisture as possible. Getting rid of the excess moisture is essential for ensuring crispy latkes.

Now, transfer the dried potatoes to a large bowl. You can also add some shredded onion at this stage if you like, though this is optional. Add your desired seasonings to the potato mixture. This can include salt, pepper, garlic powder, or any other spices you enjoy. For a more traditional approach, you can also add matzo meal or panko crumbs to the mixture, which adds texture and helps bind the mixture.

Finally, add the eggs to the mixture. The eggs act as a binding agent, so it's important to include at least one or two, depending on the amount of potato you're using. Whisk the eggs before adding them to ensure they are well combined. Stir the mixture until all the ingredients are evenly distributed.

And there you have it! The potato mixture is now ready to be formed into patties and placed into the air fryer. Remember to grease the air fryer racks or basket with cooking spray before adding the potato mixture. Enjoy the rest of the latke-making process and savour the delicious results!

Cooking time and temperature

The cooking time and temperature for making latkes in an air fryer will depend on the brand of air fryer you have, the number of latkes you are cooking, and your personal preferences.

As a general rule, you should preheat your air fryer to between 375ºF and 400˚F. The cooking time will vary depending on the source, ranging from 8 minutes to 17 minutes. Some recipes recommend cooking the latkes for 8 minutes, flipping them, and then cooking for another 5 minutes. Others suggest cooking for 10 to 12 minutes, checking for doneness at 8 minutes if you prefer a softer latke.

It is important to note that different brands of air fryers may require adjustments to the time and temperature. If your air fryer has a rack, you may be able to cook the entire batch at the same time. Additionally, it is recommended to leave some space between the latkes in the air fryer to ensure even cooking.

For reheating, you can return the latkes to the air fryer for 3-4 minutes, or place them on a baking sheet in a 350° F oven for 4-5 minutes.

Reheating tips

Latkes are best served hot and crispy, and if you have any leftovers, you can easily reheat them in the air fryer. Preheat your air fryer to 350°F and air-fry for 7 to 10 minutes per side if frozen, or 3 to 5 minutes per side if refrigerated. You can also reheat them in the oven; place them on a baking sheet and heat in a 350°F oven for 4-5 minutes for a crispy finish.

If you want to make a big batch and freeze them, form the potato mixture into patties and place them on a sheet of parchment or waxed paper. Freeze them in a single layer, and once frozen, you can transfer them to an airtight container. Latkes can be frozen for up to two weeks.

When you're ready to serve, you can reheat them in the air fryer or oven as mentioned above. You could also brush both sides of the frozen latkes with oil and cook four at a time in the air fryer for a truly crispy finish.

If you're reheating a large number of latkes, it might be easier to use the oven, as air fryers can only cook a few at a time.

Serving suggestions

Air fryer latkes are a delicious treat and can be served in a variety of ways.

The most popular way to serve them is with sour cream and applesauce on the side. You can also serve them with smoked salmon, pimento cheese, or even chives. If you want to add some extra flavour, try sprinkling some fresh chopped chives on top of the latkes before serving.

If you're feeling adventurous, you can also experiment with different seasonings and spices. For example, try adding garlic powder, seasoned salt, nutmeg, or even cinnamon to your latke mixture.

For a more substantial meal, you could serve the latkes as a side dish with a main course such as fish or chicken. They also work well as an appetizer or a dinner side, especially if you're serving multiple courses.

If you have any leftovers, they can be refrigerated in an airtight container for up to 5 days. To reheat, simply pop them back in the air fryer for 3-4 minutes, or heat them in the oven at 350° F for 4-5 minutes.

Frequently asked questions