(Serves 2–3, makes 6–8 pancakes)
Ingredients
2 large potatoes (about 12 oz / 350 g), peeled
1 small onion
1 large egg
2–3 tbsp all-purpose flour (or potato starch for gluten-free)
1 tsp salt
¼ tsp black pepper
1/4 tsp nutmeg (optional)
2 tbsp olive oil or melted butter (for brushing pancakes)
Optional: sour cream or applesauce for serving
Instructions
- Prepare the potato mixture
Grate the potatoes and onion using a box grater or food processor.
Place grated potatoes and onion in a clean kitchen towel or paper towel, squeeze out excess moisture.
Transfer to a mixing bowl and add egg, flour, salt, pepper, and nutmeg. Mix until combined.
- Form the pancakes
Take 2–3 tbsp of the mixture and form a small, flat pancake (about 3–4 inches wide).
Brush both sides lightly with olive oil or melted butter.
- Preheat the air fryer
Preheat air fryer to 375°F (190°C) for 3–5 minutes.
- Cook the pancakes
Place pancakes in a single layer in the air fryer basket.
Tip: Don’t overcrowd; cook in batches if needed.
Air fry at 375°F (190°C) for 10–12 minutes, flipping halfway through, until golden brown and crispy on both sides.
- Serve
Serve immediately with sour cream, applesauce, or smoked salmon for a twist.
Garnish with fresh herbs like chives or parsley if desired.
Tips for Perfect Air Fryer Potato Pancakes
Squeeze out as much liquid as possible: ensures crispiness.
Don’t flatten too thin: ¼–½ inch thickness works best.
Lightly brush with oil instead of spraying too much to prevent sogginess.