Ingredients
- 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 six 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°F for 8 minutes, then carefully flip the patties, spray the second side with oil, and cook for an additional 5-6 minutes, until browned and crispy. Remove latkes to an oven-safe platter. Keep warm in a 250°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°F for 5-10 minutes until heated through.
- Prep Time: 25 minutes
- Cook Time: 30 minutes
- Category: Dinner
- Method: Frying
- Cuisine: Holidays