There’s something about the smell of potatoes crisping up that pulls you into the kitchen. These air fryer potato latkes deliver that cozy feeling without the mess of traditional frying. It’s like a warm invitation to slow down and enjoy a simple, satisfying meal.
The other night, I tried these latkes after a long day. I admit, I got distracted halfway through shaping the patties—somewhere between the grating and squeezing out the moisture, I lost track of time. But when I finally popped them into the air fryer, the sound of sizzling and that golden color emerging made me forget all about the rush. The first bite was crunchy, with a tender, fluffy inside that almost surprised me considering how easy they were to make. I didn’t even mind that I had a little extra flour on my fingers from mixing; it felt like part of the process.
- They’re crispy and golden without needing a deep-fry, which means less oil and less guilt.
- The air fryer cuts down cooking time, but you’ll still want to keep an eye on them so you get that perfect crunch.
- Simple ingredients come together quickly, though the moisture squeeze step requires a bit of patience.
- They’re great for dinner but can easily slide into brunch or a cozy snack time.
- It’s simple — and that’s kind of the point. No complicated steps, just good food.
If you’re wondering about leftovers, they actually reheat well in the air fryer. Just a few minutes and you’re back to crispy goodness without the sogginess that often comes with microwaving.
Print
Air Fryer Potato Latkes
- Total Time: 30 minutes
- Yield: 4 1x
Description
Crispy and golden potato latkes made healthier and easier with an air fryer. Perfectly crunchy on the outside and tender inside, these latkes are a delicious treat for any occasion.
Ingredients
3 medium russet potatoes (about 1 pound), peeled
1 small yellow onion, peeled
1 large egg
1/4 cup all-purpose flour
1 teaspoon salt
1/4 teaspoon black pepper
1/4 teaspoon baking powder
2 tablespoons vegetable oil
Instructions
Grate the peeled potatoes and onion using a box grater or food processor with a grating attachment.
Place the grated potatoes and onion in a clean kitchen towel and squeeze out as much excess moisture as possible.
In a large mixing bowl, combine the grated potatoes and onion with the egg, flour, salt, black pepper, and baking powder. Mix well until fully combined.
Preheat the air fryer to 375°F (190°C) for 3 minutes.
Form the potato mixture into small patties, about 2.5 inches in diameter and 1/2 inch thick.
Brush or lightly spray both sides of each latke with vegetable oil.
Place the latkes in a single layer in the air fryer basket, making sure they do not overlap. You may need to cook in batches.
Cook the latkes at 375°F (190°C) for 7 minutes. Then carefully flip each latke and cook for an additional 7 to 8 minutes, or until golden brown and crispy.
Remove the latkes from the air fryer and place them on a paper towel-lined plate to absorb any excess oil.
Serve warm with sour cream or applesauce if desired.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
Using an air fryer means you don’t have to keep watch over bubbling oil, which is a relief if you’re multitasking in the kitchen. I usually use a simple basket-style air fryer, and the latkes fit nicely without overlapping, but if you have a smaller model, you might need to do a couple of batches. Serving these with a dollop of sour cream or a spoonful of applesauce is a classic move, but I sometimes go rogue and add a sprinkle of fresh herbs or a touch of smoked paprika for a little twist.
Variations? Well, I haven’t tried all of these, but swapping the yellow onion for green onions or shallots could add a different bite. Sometimes I toss in a bit of shredded carrot or zucchini, but since those add extra moisture, it’s good to squeeze them out carefully or the latkes get a bit softer than I prefer. I’ve also thought about using a gluten-free flour mix if you want to keep it grain-free, but I haven’t tested that enough to say for sure how it turns out.
FAQ
Can I freeze leftover latkes? Yes, they freeze well. Just cool completely, freeze on a tray, then transfer to a container. Reheat in the air fryer to keep them crispy.
What’s the best potato for latkes? Russets are classic because they’re starchy and crisp up nicely, but you might experiment with Yukon Golds for a creamier texture.
Do I have to squeeze out the moisture? It really helps with crispiness. I usually wrap the grated potatoes in a clean kitchen towel and give them a good squeeze, though it can get messy.
Can I make the mix ahead of time? You can prep the grated potatoes and onion, but mix everything right before cooking for the best texture.
Ready to bring these crispy air fryer potato latkes into your kitchen? Give them a try and see how quickly they become a comforting favorite.