Crispy Potato Pancakes (Print Version)
# Ingredients:
→ Main ingredients
01 -
1.75 pounds (800g) waxy or all-purpose potatoes
02 -
1 small onion
→ Binding ingredients
03 -
3 tablespoons all-purpose flour
04 -
2 medium eggs
05 -
1 teaspoon salt
06 -
1 teaspoon olive oil spray
# Instructions:
01 -
Peel the potatoes and grate them using the large holes of a box grater. Place the grated potatoes in a clean kitchen towel and squeeze out as much moisture as possible - this is crucial for crispy results. Finely chop the onion.
02 -
In a large bowl, combine the squeezed grated potatoes, chopped onion, flour, eggs, and salt. Mix thoroughly until everything is well incorporated.
03 -
Using your hands or a large spoon, form the mixture into even-sized potato pancakes, about 3-4 inches in diameter and 1/4 inch thick. Press the edges to make them compact.
04 -
Place the potato pancakes in the air fryer basket, being careful not to overcrowd (cook in batches if needed). Lightly spray with olive oil. Cook at 360°F (180°C) for about 15 minutes, flipping halfway through, until golden brown and crispy on both sides.
# Notes:
01 -
Thoroughly squeezing the moisture from the grated potatoes is essential for achieving crispy potato pancakes.
02 -
These can be served straight from the air fryer while still hot and crispy.