Description
Delicious and crispy potato pancakes made in the air fryer.
Ingredients
Scale
- 1 medium Russet potato (shredded)
- 4 large Yukon potatoes (shredded)
- 1 onion (diced)
- 3 eggs
- 1/4 cup all purpose flour (or Matzo meal)
- 1 tsp salt
- 1 tsp garlic powder
- 1/4 tsp pepper
- olive oil spray
Instructions
- Shred potatoes with skin left on in a food processor or grater. Pour onto a few paper towels and fold over. Press gently to absorb as much water as possible. Then pour into a bowl.
- Preheat air fryer to 380 degrees F for 5 minutes. In your bowl with shredded potatoes, add all your other ingredients and stir to coat.
- Use 3 heaping Tbsp to make 1 potato pancake. Squeeze together gently in palms.
- Spray air fryer basket with olive oil spray and lay patties inside without overlapping them. Spray tops with olive oil spray gently.
- Close basket and cook for about 15 minutes total, flipping each one over halfway through total cook time (spray tops again after flipping).
- Remove when they are as browned as you’d like, serve with sour cream.
Notes
- For best results, ensure potatoes are well-drained to achieve crispiness.
- Can be served with a variety of dips or toppings.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Appetizers
- Method: Air Frying
- Cuisine: American
Nutrition
- Serving Size: 1 pancake
- Calories: 150
- Sugar: 1g
- Sodium: 250mg
- Fat: 5g
- Saturated Fat: 1g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 24g
- Fiber: 3g
- Protein: 4g
- Cholesterol: 60mg