Air Fryer Latkes with Yogurt-Scallion Sauce

You’ll be amazed by how crispy these latkes get after cooking in the air fryer, with irresistibly crunchy, lacy edges. There are two keys to that ideal texture: rinsing and drying the shredded potato, and coating the latkes with nonstick spray before cooking. Traditionally, latkes are cooked in oil (often olive oil) as a symbolic gesture hearkening to the Hanukkah miracle of the oil. We use olive oil nonstick spray instead to lighten up these latkes. You’ll be amazed by how crispy these latkes get after cooking in the air fryer, with irresistibly crunchy, lacy edges. There are two keys to that ideal texture: rinsing and drying the shredded potato, and coating the latkes with nonstick spray before cooking. Traditionally, latkes are cooked in oil (often olive oil) as a symbolic gesture hearkening to the Hanukkah miracle of the oil. We use olive oil nonstick spray instead to lighten up these latkes.

Ingredients

Olive oil cooking spray

4 spray(s)

Uncooked russet potato

1 pound(s) , peeled

Uncooked Spanish onion(s)

½ small

Egg(s)

1 large egg(s)

Cornstarch

2 Tbsp

Kosher salt

¾ tsp , divided

Black pepper

¼ tsp

Plain fat free Greek yogurt

½ cup(s)

Uncooked scallion(s)

3 Tbsp , finely chopped

Unsweetened applesauce

½ cup(s) , optional

Directions at weightwatchers.com

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