Air fried latkes with scallion yogurt sauce
4
Points®
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)
Uncooked Spanish onion(s)
0.5 small
Egg(s)
1 large egg(s)
Cornstarch
2 Tbsp
Kosher salt
0.75 tsp
Black pepper
0.25 tsp
Plain fat free Greek yogurt
0.5 cup(s)
Uncooked scallion(s)
3 Tbsp
Unsweetened applesauce
0.5 cup(s)
Instructions
1
Preheat air fryer, if needed, to 375°F. Shred potatoes on the large holes of a box grater or using shredding blade of a food processor. Place shredded potatoes in a colander and rinse well with cool water; drain. Shred onion on the large holes of a box grater. Place potatoes and onion on a clean kitchen towel; squeeze very firmly to remove as much excess liquid as possible.
2
In a large bowl, whisk egg until lightly beaten. Add potato mixture and toss well to coat. Sprinkle with cornstarch, ½ tsp salt, and pepper; toss well to combine.
3
Coat air fryer basket with nonstick spray. Spoon potato mixture by ¼-cupfuls into basket (4 per batch); flatten slightly. Coat top of latkes with nonstick spray. Air-fry until browned and crisp, 8 to 10 minutes, turning latkes over after 6 minutes. Repeat with remaining potato mixture.
4
Meanwhile, in a small bowl, stir together yogurt, scallions, and remaining ¼ tsp salt. Serve latkes with yogurt sauce and applesauce, if desired.
5
Serving size: 2 latkes, 2 tbsp yogurt sauce, and 2 tbsp applesauce (if desired)
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