Description: Food Network Kitchen's Air Fryer Latkes. Keywords: Potatoes, White Onion, Matzo Meal, Egg, Chives
Recipe courtesy of Dana Beninati for Food Network Kitchen

Air Fryer Latkes

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  • Level: Easy
  • Total: 1 hr (includes resting time)
  • Active: 30 min
  • Yield: 18 latkes
Potato latkes are an essential part of Passover, but the whole house smelling like fryer oil is not. This recipe promises all the crispy pleasures of classic latkes, without the muss and fuss of big pans of hot oil.



Special equipment:
a 6-quart air fryer
  1. Grate the potatoes and onion on the large holes of a box grater. Lay cheesecloth (or a kitchen towel) over a mixing bowl, transfer the potatoes and onions to the center of the cloth and twist to create a pouch. Squeeze tightly to wring out as much liquid as possible from the mixture. Discard the liquid.
  2. Put the potato mixture in the bowl and sprinkle with the matzo meal and kosher salt. Add the egg and mix to combine. Set aside for 15 minutes for the matzo to hydrate.
  3. Line the bottom of the basket of a 6-quart air fryer with parchment and brush with the oil. Scoop the potato mixture into balls using a 2-ounce scoop, pressing the mixture against the sides of the bowl to squeeze out any excess liquid. Flatten each ball between the palms of your hands to form a thin patty. Place the patties onto the oiled parchment. Brush the top of the latkes with oil.
  4. Air fry at 400 degrees F until the latkes are light golden brown on top and just crisp at the edges, 8 to 10 minutes, then flip. Brush with more oil and continue to air fry until the latkes are golden brown and crispy, 8 to 12 minutes more.
  5. Sprinkle the latkes with the chives and flaky sea salt. Serve warm with applesauce and sour cream.