Crispy Air-Fried Potato Pancakes
I’m always on the search for versatile recipes: can this be breakfast? Or snack? How about an appetizer for entertaining friends? This recipe checks all the boxes.
My air-fryer is one of my favorite gadgets in my kitchen. It doesn’t heat up the room yet produces super crispy food with minimal oil. A win-win! Here I’ve made potato pancakes with a simple yogurt-caper sauce. While some recipes I’ve seen use mashed potatoes, I prefer to use shredded potatoes. (But don’t let me stop you from using leftover mashed potatoes from Thanksgiving or otherwise!)
No air-fryer? No problem: you can also roast these guys in the oven (see recipe for specific time and temperature) or pan fry them.
Ingredients
- 2 medium potatoes, scrubbed, peeled. This should be about 2 cups of shredded potatoes.
- 1 small white onion, finely diced
- 2 scallions, cut
- 1 egg
- 1 tbsp breadcrumbs, panko, or flour
- 1 tsp parsley
- 1 tsp salt
- 1/3 cup Greek yogurt (nonfat or whole is completely up to you)
- 1/2 lemon, juiced
- 2 tbsp capers if desired
Directions
- Grate the potatoes on a wide box grater. This will give you larger potato slivers, which will maximize the crunch.
- Combine the diced onion and potatoes being careful not to break the potato shreds.
- Whisk the scallions, eggs, breadcrumbs, parsley, and salt together.
- Add the egg mix to the onion-potato combo.
- Form small patties with your hands and brush a little bit of oil onto each.
- Air fry for 12-15 minutes at 425F or roast in the oven for 15-18 minutes at 425F, flipping them over about halfway through.
- Make the sauce by simply combining Greek yogurt with lemon juice. Add capers if you like.
- Voila!
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