Air Fryer Latkes with Simple Homemade Apple Sauce

Air fryer potato latke in the middle of 4 others with a dollop of sour cream and a sprinkle of chives.

Air Fryer Latkes with Simple Homemade Apple Sauce

An easy latke recipe that's perfect for your next Hanukkah celebration! These crispy latkes are made in an air fryer for a healthier twist on a classic.

Course Breakfast, Side Dish

Cuisine American, Jewish

Diet Gluten Free, Kosher, Vegetarian

Prep Time 20

Cook Time 15

Applesauce Cook Time 20

Total Time 55

Servings servings

Calories 292kcal

Author Alana Lieberman

Cost $15

Equipment

Ingredients

For Homemade Applesauce

5 apples (5 cups diced) mixed variety, such as granny smith, fuji, and gala
1 cup water plus more if sauce is too thick
2 to 4 tablespoons granulated sugar
1 teaspoon cinnamon

For Air Fryer Latkes

3 to 4 medium russet potatoes (6 cups of shredded potatoes)
1 medium yellow onion (1 cup of grated onion)
3 large eggs
3 tablespoons unseasoned breadcrumbs
1 teaspoon kosher salt
¼ teaspoon black pepper
nonstick oil spray

Instructions

For Homemade Applesauce

Peel, core, and chop all the apples into large chunks. Add them to a large stockpot, along with water, sugar, and cinnamon. Stir to coat the apples.
Place the pot on the stove over medium-low heat. Allow the apples to cook for about 15 to 20 minutes, or until the apples soften, stirring intermittently so the bottom doesn't burn.
Once the apples are tender, turn the heat to low and mash apples with the back of a heavy spoon or a potato masher until you reach your desired consistency.
Slowly add more water if the applesauce gets too thick. Adjust the cinnamon and sugar to your taste.
Let the applesauce cool and place it in the refrigerator for a few hours or until you’re ready to serve the latkes. This recipe makes about 1 ½ quarts of applesauce.

For Air Fryer Latkes

Grate the potatoes and onion with the large holes of a box grater. Run a knife through the potatoes to cut them into shorter pieces.
Place the potatoes and onion in a colander. Rinse them under water and drain.
Add a small amount of potato/onion mixture to a cheesecloth or nut milk bag. Wring out all the moisture into a large mixing bowl, reserving the liquid for later. Set aside the wrung out potatoes and onions. Then, repeat with the rest of the mixture.
Allow the liquid in the mixing bowl to settle, then drain most it, reserving the potato starch at the bottom.
Add potatoes and onions, eggs, breadcrumbs, salt, and pepper to the mixing bowl and stir to combine.
Spray air fryer basket or tray with nonstick oil spray. Scoop ½ cup of the potato mixture and add it to the basket. Flatten with your hand or the back of a spoon to form a patty. Continue with a few more scoops of the mixture, leaving space for air to circulate around each one.
Spray the tops of the latkes with nonstick spray. Air fry at 380 degrees F for 10 minutes. Remove the basket from the air fryer and flip the latkes. Air fry again for another 5 minutes, or until the latkes are golden brown.
Repeat steps 5 and 6 until all of the mixture is used up. Serve with a side of sour cream and homemade applesauce. This recipe makes about 10 large latkes.

Storage

To store: Latkes are best when made the same day and eaten fresh from the air fryer.
To freeze: If you have leftover applesauce, or would like to make it ahead of time, you can freeze it in an airtight, freezer-safe container for up to 3 months. To defrost, place it in the refrigerator overnight.

Notes

Russet potatoes are the best for making latkes. Their starch content helps to bind the shredded potato together.
You do not need to peel the potatoes.
You can substitute the breadcrumbs 1:1 for matzo meal, if you prefer.
Make the applesauce a day or two ahead so it has time to chill in the refrigerator.
Make sure to remove as much moisture from the potatoes as possible. This will allow them to become extra crispy in the air fryer.

Nutrition