Air Fryer Reference
Latkes
appetizer · fresh
- Temperature
- 400 °F
- 204 °C
- Total time
- 14 min
- Fit 3–4 thin latkes in a single layer on a sheet of parchment or sprayed basket without touching; cook in batches and hold finished ones warm in a low oven so the last batch isn't the only hot one
- Flip at
- 7 min
- flip once
- Internal temp
- —
- use visual cue
Doneness
Done when the edges are lacy, deep golden-brown, and crisp and the centre is set, not wet. Squeeze the grated potato and onion as dry as you possibly can first — wet batter steams and stays pale. Form thin patties (thick ones go gummy in the middle), flip once at the halfway mark, and re-spray after the flip so the second side crisps as well as the first.
Oil & seasoning
Spray both sides generously — latkes are traditionally pan-fried in a shallow pool of oil, so air-frying needs a real coat to crisp the lacy edges instead of drying them out. Re-spray after the flip and hit any pale, floury spots.
Season with: Classic: grated russet potato and onion bound with egg, a little flour or matzo meal, salt, and pepper., Serve with applesauce and sour cream — the traditional sweet-and-tangy pairing., A pinch of baking powder lightens the interior; squeeze out the potato starch and stir it back in for extra crispness., Add scallion, garlic, or a little grated carrot or zucchini (squeezed dry) for variation..
Watch out for
- Wring the grated potato and onion bone-dry in a towel — trapped water is the single reason latkes come out pale and soft instead of crisp.
- Keep the patties thin and not too wide so the centre cooks before the edges over-brown.
- Grated potato browns fast once cut — work quickly or hold it in cold water and re-squeeze, or the mix turns grey.
- Spray well; an under-oiled latke bakes dry and cracker-like rather than frying golden and lacy.
- Use parchment or a well-sprayed basket so the egg-bound batter doesn't weld to the mesh.