Air fryer German Potato Pancakes

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Air Fryer German Potato Pancakes Recipe

Ingredients (makes ~10 medium pancakes)

  • 4 large russet potatoes (~2 lb), peeled and very finely grated

  • 1 small yellow onion, finely grated

  • 2 large eggs

  • ¼ cup all-purpose flour (optional: matzo meal for tradition or gluten‑free flour)

  • 1 teaspoon salt, plus freshly ground black pepper to taste; optional: ¼ tsp nutmeg for warmth
    Cooking spray or a small amount of oil for brushing

Equipment

  • Air fryer (flat basket recommended)

  • Box grater or food processor with shredding blade

  • Mixing bowls

  • Cheesecloth or clean dish towel (for wringing)

  • Silicone brush or spray bottle

  • Spatula or spoon

Step‑By‑Step Instructions

  1. Prep Potatoes & Onions
    Peel and grate the potatoes and onion. Put them into a cheesecloth or clean towel and squeeze out as much moisture as possible—this is key to crispiness. Optionally, reserve and stir in some of the starchy liquid for better texture.

  2. Mix Batter
    In a bowl, combine the wrung potato-onion mix with eggs, flour, salt, pepper, and nutmeg (if using). Stir until sticky and well bound.

  3. Preheat Air Fryer
    Preheat to 375 °F (190 °C) for about 3–5 minutes.

  4. Shape Pancakes
    Scoop ~¼ cup of the mixture per pancake, forming rounds ~4 inches across and ½ inch thick. Flatten slightly.

  5. Cook in Batches
    Lightly grease the air fryer basket. Place pancakes in a single layer without crowding. Spray the tops with oil. Air fry 10–12 minutes total, flipping halfway, until golden brown and crispy.

  6. Keep ‘Em Warm
    If making multiple batches, keep finished pancakes warm in a 200 °F (90 °C) oven on a wire rack.

  7. Serve
    Serve immediately with traditional or creative toppings (see below).

  8. Storage & Reheating

    • Refrigerate: In an airtight container for up to 4 days.

    • Freeze: Flash-freeze on a tray, then transfer to freezer bag. Keeps ~2 months.

    • Reheat: In air fryer at 350 °F (175 °C) for 3–5 minutes or in the oven at 375 °F for 8–10 minutes. Avoid microwaving—it saps crispiness.

Serving Suggestions

  • Sweet: Applesauce, powdered sugar

  • Savory: Sour cream or crème fraiche with chives, smoked salmon, sauerkraut, horseradish cream

  • Hearty meals: Side alongside schnitzel, bratwurst, roasted pork

Q&A (Air Fryer Method)

Q: Why use an air fryer over frying?
A: Cleaner, faster, less oil—yet still delivers crispiness. No grease splatter and more even cooking. Healthier too.

Q: Do I need to soak potatoes?
A: Soaking helps remove excess starch and prevents browning. Dry thoroughly afterwards.

Q: Can I use Yukon Gold instead of russets?
A: Yes—with Yukon Gold, texture will be creamier; russets make for crispier pancakes.

Q: How to make gluten‑free?
A: Substitute flour with gluten‑free blend or potato flour/starch.

Q: Can I prep ahead?
A: Yes—grate and mix the batter in advance; refrigerate up to a day. Cook fresh for best crispiness.

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