Potato latkes are a beloved traditional dish often served during holidays and brunch gatherings.
Using an air fryer to cook latkes means you get the same crispy texture as frying without the extra oil.
This recipe pairs the latkes with a simple homemade applesauce to complement the savory flavors.
Why You’ll Love This Recipe
- Air frying reduces oil use while still delivering crispy, golden latkes with a tender interior.
- Grating the potatoes and squeezing out excess moisture ensures crispiness and avoids sogginess.
- Simple seasoning with onion, salt, and pepper highlights the potatoes without overpowering them.
Air Fryer Potato Latkes with Applesauce
Make crispy, golden potato latkes in your air fryer for a healthier twist on this classic dish. Serve with homemade applesauce for a delicious pairing.
- Prep time
- 15 minutes
- Cook time
- 20 minutes
- Servings
- 4
- Yield
- 12 latkes
Ingredients
- 3 medium russet potatoes (about 1.5 pounds/680 g), peeled and grated
- 1 small onion, grated
- 2 large eggs, beaten
- 1/4 cup (30 g) all-purpose flour
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 2 tablespoons vegetable oil, divided
- 1 cup (250 ml) homemade applesauce (see instructions)
Instructions
- Prepare the potatoes and onion Grate the peeled potatoes and onion using a box grater or food processor. Place the mixture in a clean kitchen towel and squeeze firmly to remove excess liquid. Transfer the squeezed potato-onion mixture to a large bowl.
- Make the latke batter Add the beaten eggs, flour, salt, and black pepper to the potato mixture. Stir well until combined.
- Preheat and prepare the air fryer Preheat your air fryer to 375°F (190°C) for 5 minutes. Lightly brush the air fryer basket with 1 tablespoon of vegetable oil to prevent sticking.
- Form and cook latkes Scoop about 2 tablespoons of the batter for each latke and flatten slightly to form a patty. Place the latkes in a single layer in the air fryer basket without overcrowding. Lightly brush the tops with the remaining 1 tablespoon of oil. Air fry for 10 minutes, then carefully flip the latkes and cook for another 8-10 minutes, or until golden brown and crispy. The internal temperature should reach at least 165°F (74°C) for food safety.
- Make homemade applesauce (optional) While latkes cook, combine 2 peeled and chopped apples, 1/4 cup (60 ml) water, and 1 tablespoon sugar in a small saucepan over medium heat. Simmer until apples are soft, about 10-12 minutes. Mash lightly with a fork or potato masher for a chunky texture.
- Serve Serve warm latkes immediately with a side of homemade applesauce.
Helpful Tips
- For even crispier latkes, soak grated potatoes in cold water for 5 minutes before draining and squeezing out moisture.
- Using a fine grater for potatoes and onion helps the latkes hold together better.
- Do not overcrowd the air fryer basket to allow proper air circulation and crisping.
- This recipe contains eggs and wheat (flour).
- Leftover latkes can be reheated in the air fryer for crispiness.
Storage and Make-Ahead
Store leftover latkes in an airtight container in the refrigerator for up to 3 days.
Reheat latkes in the air fryer at 350°F (175°C) for 5 minutes to restore crispness.
Do not freeze latkes as texture will degrade.
Frequently Asked Questions
Can I make these latkes gluten-free?
Yes, substitute the all-purpose flour with a gluten-free flour blend or almond flour.
How do I know when latkes are done?
They should be golden brown and crispy on both sides, and reach an internal temperature of 165°F (74°C).
Can I use sweet potatoes instead of russet potatoes?
Yes, sweet potatoes can be used, but the texture and flavor will be slightly different.
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