These crispy Air Fryer Potato Pancakes deliver the perfect crunch without excess oil, making them a healthier twist on traditional latkes. The air fryer transforms shredded potatoes into golden-brown delights with just 33 calories per serving.
A quick 10-minute prep and cook time means you’ll have these crispy bites ready faster than conventional methods. Perfect for busy weeknights or when you want a lightened-up version of this classic comfort food.
Ingredients List
- Leftover Mashed Potatoes: 2⅓ cups, cold and firmly packed
- Green Onions: 3 stalks, separately diced whites and greens for garnish
- Herbs & Spices: 1 tsp oregano, 1 tsp smoked paprika
- Flour: 2 tbsp (gluten-free or regular all-purpose)
- Egg: 1 large, lightly beaten for binding
Step-by-Step Instructions
- Prepare Base: Place your cold mashed potatoes in a mixing bowl, ensuring they’re well-chilled for better handling
- Mix Ingredients: Add the white parts of diced onions, your choice of flour, oregano, and that lovely smoked paprika
- Add Binding: Combine the beaten egg with the potato mixture, mixing until everything is evenly incorporated
- Form Patties: Shape the mixture into uniform patties for even cooking
- Prepare Air Fryer: Either lightly oil your air fryer basket or line it with parchment paper/foil
- Air Fry: Cook at 380°F for 10 minutes total, flipping halfway for perfect golden-brown results
- Garnish & Serve: Top with reserved green onions and pair with sour cream if desired
Storage & Make-Ahead Tips
These potato pancakes are perfect for batch cooking! Store any extras in an airtight container in your fridge for up to 3 days. To reheat, just pop them back in the air fryer at 350°F for 2-3 minutes until they’re nice and crispy again. You can also freeze them between layers of wax paper in a freezer container for up to 2 months.
Substitutions & Variations
Don’t have green onions? Regular onions work great too! Feel free to play around with different seasonings – try Italian herbs, garlic powder, or even a dash of cayenne for some heat. If you’re making these gluten-free, any 1:1 flour substitute will do the job. For extra flavor, mix in some shredded cheese or crispy bacon bits before cooking.
Serving Ideas
These tasty potato pancakes make a fantastic breakfast when topped with a fried egg and some hot sauce. For dinner, serve them as a side dish with grilled meats or fish. Beyond the classic sour cream topping, try applesauce for a sweet twist, or add a dollop of plain Greek yogurt with fresh herbs. They’re also great for brunch parties – set up a toppings bar and let everyone create their own!
Air Fryer Tips
For the crispiest results, don’t overcrowd your air fryer basket – leave a bit of space between each pancake. A light spray of oil on both sides will help them brown beautifully. If your first batch comes out too dark or light, adjust the cooking time by 1-2 minutes. Every air fryer is a little different!
Air Fryer Potato Pancakes
Equipment
- Air Fryer
- Mixing Bowl
Ingredients
- 2 1/3 cups leftover mashed potatoes cold
- 3 green onions diced, whites and greens separated
- 1 tsp oregano
- 1 tsp smoked paprika
- 2 tbsp all purpose flour gluten-free or regular
- 1 egg
Instructions
- Scoop cold leftover mashed potatoes into mixing bowl.
- Add diced green onions, flour, oregano, and smoked paprika to bowl.
- Scramble egg in separate bowl, then add to potato mixture. Combine all ingredients well.
- Form mixture into potato patties.
- Place potato pancakes into air fryer basket after oiling or lining with parchment paper or aluminum foil.
- Cook at 380°F for 10 minutes. Flip potato pancakes halfway through cooking.
- Plate potato pancakes. Garnish with leftover green onions and serve with a side of sour cream (optional). Enjoy!
