Photo credit: Emily Paster
Prep Cook Yield Ready In
25 minutes 30 minutes 4-6 55 minutes

You Should Be Air-Frying Your Latkes. Here’s How.

The secret to latkes with crispy outsides, creamy insides, and no grease.

Whether you are Team Sour Cream or Team Applesauce, no one can resist the crispy exterior and tender inside of a well-fried latke. But far less appealing is the inevitable oil splatter all over your stove and countertops, and the odor of fried food that seems to linger for days.

What if you could make delicious, crispy latkes this Hanukkah with only a spritz of oil, instead of a whole panful — with no mess and no odor? It may seem too good to be true, but the air fryer — 2019’s hottest kitchen appliance — is the secret to lighter, easier, yet just-as-tasty latkes.

An air fryer is essentially a powerful countertop convection oven. Like convection ovens, air fryers are equipped with fans that forcefully blow hot air around food so that it cooks quickly and evenly. When you brush or spray food with oil and cook it in the air fryer, the powerful fan circulates microdroplets of the oil around the food, which mimics the effects of deep-frying.

The results are sublime: golden brown, crispy latkes with a creamy inside, and no grease. Plus, an air fryer makes a great Hanukkah present

Need to make the latkes in advance and reheat them? No problem! The air fryer actually makes foods crispier upon reheating by whisking away any moisture that has accumulated.

For more air fryer recipes, check out my my new cookbook Epic Air Fryer: 100 Recipes that Take Air Frying in Deliciously Exciting New Directions.

Photo credit: Emily Paster


  • 2 large russet potatoes, peeled
  • 1 white onion
  • 2 eggs, beaten
  • 1/4 cup matzah meal
  • 1 1/2 tsp kosher salt
  • 1/2 tsp ground black pepper
  • oil for spraying
  • applesauce and sour cream for serving


  1. Grate the potatoes on the coarse side of a box grater. Place the grated potato in a bowl and cover with cold water to remove the starch. Allow to sit for at least 15 minutes.
  2. Remove a handful of grated potato from the water and squeeze to remove as much liquid as possible. Place drained shreds in a clean bowl. Repeat until all the potato has been drained.
  3. Grate the onion on the coarse side of a box grater. Squeeze to remove as much of the liquid as possible. Place drained onion in the bowl with the potato.
  4. Add the beaten egg, matzah meal, salt, and pepper to the onion-potato mixture and stir together with a fork.
  5. Scoop 1/3 cup of the mixture and form into a patty, squeezing to ensure the mixture holds together. Repeat to form 6 patties.
  6. Spray the basket of the air fryer with oil and place the patties in the basket, taking care not to overcrowd them. Spray the tops of the patties with oil. 
  7. Cook at 375 degrees F for 8 minutes, then carefully flip the patties, spray the second side with oil, and cook for an additional 5 to 6 minutes, until browned and crispy. Remove latkes to an oven-safe platter. Keep warm in a 250 degree F oven.
  8. Repeat with the remaining batter. Serve latkes warm with sour cream or applesauce.
  9. To reheat latkes, place in the air fryer (no need for extra oil) and cook at 300 degrees F for 5 to10 minutes until heated through. 

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