Air-Fryer Latkes

Every year, as Hanukkah nears, we brace ourselves for the biggest kitchen project of them all: making potato latkes. Between all the grating and the frying, this Hanukkah food is a true labor of love. Thankfully, our air-fryer latkes help you enjoy traditional latkes with half the work—and even better, half the mess!

The recipe for these air-fried latkes starts like any other potato latkes recipe, by grating the potatoes and mixing them with egg, onion and flour. Then, instead of frying them in oil, they’re cooked in an air fryer until they’re perfectly golden brown and crispy. They’re easy enough that you can make them whether it’s Hanukkah or not! Top them with sour cream, applesauce, chives or green onion for the perfect snack or side dish.

Ingredients for Air-Fryer Latkes

• Potatoes: There are many types of potatoes, but russet potatoes are best for this air-fryer latke recipe. Their high starch content keeps them from falling apart, and makes for a crispier texture.
• Egg: Whole eggs help bind the latkes and keep them from drying out.
• Onion: These air-fried latkes call for chopped onion, though you can grate them with the potatoes if your eyes can handle the sting!
• Flour: Use all-purpose flour as an additional binder, or use chickpea flour to make gluten-free latkes instead.
• Seasonings: These perfect potato pancakes are simply seasoned with salt, pepper and some garlic powder.
• Cooking spray: You’ll need cooking spray to oil up your air fryer and prevent the latkes from sticking.
• Garnishes: This air-fryer latke recipe calls for classic toppings like sour cream, applesauce, chives and green onion.

Directions

Step 1: Make the latke batter

Finely grate the potatoes. Firmly squeeze them to drain any liquid. Place the potatoes in a large bowl. Add the egg, onion, flour, salt, pepper and garlic powder. Mix well.

Editor’s Tip: To shred the potatoes, use a hand grater or a food processor with a grater attachment and squeeze out the moisture through a colander or cheesecloth. I also like putting the batter through a fine mesh strainer to give it a chance to drain before frying.

Step 2: Fry the latkes

Preheat the air fryer to 375°F and grease the basket tray with cooking spray. In batches, drop the batter by 1/4 cupfuls into the air-fryer basket. Lightly press to flatten them, then spritz them with cooking spray. Cook until the latkes are golden brown, 12 to 17 minutes. Repeat with the rest of the batter.

Step 3: Season and serve the latkes

If desired, sprinkle the latkes with additional salt and pepper and top them with chives. Serve them immediately with sour cream and applesauce.

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Air-Fryer Latkes Variations

• Add other vegetables: You can easily jazz up latkes by using different vegetables. You can keep the potato base and add shredded winter squash, zucchini, parsnips or celery root. You can also change the onion and use leeks, shallots or scallions.
• Try different toppings: Sour cream and applesauce are the classic latke toppings, but there are many ways to top a latke. Try a slice of smoked salmon or a small scoop of salmon roe; go with caviar if you want to get really fancy. You can also top latkes with eggs, brisket, tomatoes, herbs or microgreens.
• Add some cheese: Crispy fried potatoes are delicious on their own, so just imagine how good they could be with cheese. Add some shredded cheddar, pepper jack or Parmesan to the batter, or top them with shredded cheese and let it melt on the hot latkes.

How to Store Air-Fryer Latkes

Once your latkes are cooled, store them in an airtight container in the fridge. Air-fried latkes will last for up to four days.

Can you freeze air-fryer latkes?

This air-fryer latke recipe is great for making ahead and freezing. Cook the latkes until they’re almost crisp, then remove them from the air fryer to cool. Freeze the latkes in a single layer on a parchment-lined baking sheet until they’re frozen, then store them in a resealable plastic bag in the freezer for up to four months.

How do you reheat air-fryer latkes?

Reheat your latkes in the air fryer for three or four minutes or until they’re thoroughly warmed. You can also reheat them in the oven or in a pan on the stovetop.

Air-Fryer Latkes Tips

JOSH RINK FOR TASTE OF HOME

Do you need to peel the potatoes for air-fryer latkes?

This recipe calls for peeling the potatoes, but you don’t have to. Keep the skin on if you want the added nutrients, prefer the taste, or just want to save a little time.

Can you use the potatoes if they turn pink before cooking?

Once cut, potatoes start to oxidize, which means they’ll turn slightly gray or pink. Oxidization doesn’t affect the flavor, but it can be visually off-putting. We recommend quickly squeezing the liquid out of the shredded potatoes, or holding your peeled potatoes in a tub of water to prevent them from oxidizing. Once shredded, work quickly to minimize the color change.

Should you drain the batter for air-fryer latkes?

The liquid in latke batter is essential to binding them, but you may want to drain it so you’re not scooping soppy batter onto the griddle. Strain the batter by wrapping it in a big piece of cheesecloth and wringing it out, or just put some batter on a fine-mesh strainer and allow all of the liquid to drain out.

What can you serve with air-fryer latkes?

Latkes are wonderful with Hanukkah staples like sufganiyot, brisket, kugel and matzo ball soup. But you can also serve them with a big salad or fried eggs. I love to serve them on a latke grazing platter with different items like smoked salmon, pickles, olives, cheeses, greens like arugula, and whatever other toppings you can come up with.