These crispy latkes are made with only 4 ingredients and air-fried in less than 15 minutes. I made these in an air fryer oven but can be made in batches in a regular air fryer. Cook time may have to be adjusted.
Ingredients
- 1 pound russet potatoes , peeled and grated
- 2 large eggs
- 0.5 medium onion , sliced
- 0.25 cups seasoned bread crumbs
- salt and ground black pepper to taste
- nonstick cooking spray
Instructions
-
1
Preheat an air fryer to 375 degrees F (190 degrees C).
-
2
Place potatoes on a clean kitchen towel and squeeze out any excess moisture. Transfer to a bowl and stir in eggs, onion, bread crumbs, salt, and pepper.
-
3
Spray the air fryer basket with nonstick spray. Drop 1/4 cupfuls potato mixture into the basket. Spray tops with nonstick spray.
-
4
Air fry until crispy and golden brown, 8 to 12 minutes.
Nutrition Facts
Per serving
Want to cook this?
Open in the PantryLink app to scale servings, check your pantry stock, and generate a shopping list.
Sign In to Save Recipe Create Free AccountSuggest an Edit
Help improve this recipe's categorization, image, or dietary info. Earn points and badges!
Suggest Changes in AppPrefer a printed copy? Use our print-friendly view with adjustable servings and font size.
Open Print ViewMore Unknown Recipes
Green Chicken Tamales
These authentic Mexican green tamales (tamales verdes) are stuffed with chicken and a spicy tomatillo sauce. To make tamales from scratch takes time, but it is so worth it. [Recipe originally submitted to Allrecipes.com.mx]
Stuffed Chicken Thighs with Roasted Potatoes and Carrots
Meaty chicken thighs with a cheesy, savory filling and carrots and potatoes - an easy, one-pan meal.
Cold Roasted Moroccan Spiced Salmon
This easy dry rub blasts the fish with unique Middle Eastern flair and is perfect paired with other cold sides and salads. Roast it in the morning to enjoy cold with your guests that evening. Any variety of salmon, or even trout, works; cooking time remains the same as long as the cut is about one-inch thick. It may seem like a lot of seasonings to use on one cut of meat, but cold meat can lose flavor, so the idea is to blast it with flavors from the beginning. If cold fish isn't your thing, refrigerate it and bring it to room temperature to serve.