
Air Fried Latkes with Yogurt-Scallion Sauce
3
Point(s)
Total Time
35 min
Prep
15 min
Cook
20 min
Serves
4
Difficulty
Easy
You’ll be amazed by how crispy these latkes get after cooking in the air fryer, with irresistibly crunchy, lacy edges. There are two keys to that ideal texture: rinsing and drying the shredded potato, and coating the latkes with nonstick spray before cooking. Traditionally, latkes are cooked in oil (often olive oil) as a symbolic gesture hearkening to the Hanukkah miracle of the oil. We use olive oil nonstick spray instead to lighten up these latkes.
Ingredients
Olive oil cooking spray
4 spray(s)
Uncooked Russet potato
1 pound(s), peeled
Uncooked Spanish onion(s)
½ small
Egg(s)
1 large egg(s)
Cornstarch
2 tbsp(s)
Kosher salt
¾ tsp(s), divided
Black pepper
¼ tsp(s)
Plain fat free Greek yogurt
½ cup(s)
Uncooked scallion(s)
3 tbsp(s), finely chopped
Unsweetened applesauce
½ cup(s), optional