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.
Servings 5 servings
Calories 292kcal
Cost $15
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
Calories: 292kcal | Carbohydrates: 59g | Protein: 8g | Fat: 4g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Cholesterol: 112mg | Sodium: 559mg | Potassium: 818mg | Fiber: 8g | Sugar: 26g | Vitamin A: 259IU | Vitamin C: 35mg | Calcium: 64mg | Iron: 2mg