Ingredients
Scale
- 2 large russet potatoes, peeled
- 1 white onion
- 2 eggs, beaten
- ¼ cup matzah meal
- 1½ tsp kosher salt
- ½ tsp ground black pepper
- oil for spraying
- applesauce and sour cream for serving
Instructions
- 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.
- 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.
- 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.
- Add the beaten egg, matzah meal, salt, and pepper to the onion-potato mixture and stir together with a fork.
- Scoop 1/3 cup of the mixture and form into a patty, squeezing to ensure the mixture holds together. Repeat to form 6 patties.
- 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.
- 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.
- Repeat with the remaining batter. Serve latkes warm with sour cream or applesauce. 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.
- Prep Time: 25 minutes
- Cook Time: 30 minutes
- Category: Dinner
- Method: Air-fryer
- Cuisine: Holidays