These potato pancakes are really good--crispy on the outside, and creamy on the inside. The potato pancakes also are inexpensive and easy to make, and you won't need oil (and only one egg). What you will need are some white, starchy potatoes--I use Russet, but Yukon Gold will work, too. You simply peel and shred the potatoes in the food processor with an onion. The next step isn't conventional, but it's essential for good potato pancakes. You microwave the shredded potatoes to precook them a bit and get them to release some of their starch, which acts as a binder. The potatoes get a bit of seasoning, some cheese, and a little sour cream, and into the air fryer they go for about 10 minutes. You end up with a side dish that's worth eating on its own but is great alongside a variety of meats. We especially like the potato pancakes with pork and ham. The potato pancakes/cakes reheat well in the air fryer, if you have leftovers. Enjoy!
Air Fryer Potato Pancakes/Cakes -- Makes 8+
4 medium potatoes, peeled (Russet or Yukon Gold)
1 small onion
1/2 teaspoon of salt
1/4 teaspoon of pepper
1 tablespoon of water
1 teaspoon of dried parsley flakes
1/2 teaspoon of dried dill
1 large egg
1 tablespoon of grated Parmesan cheese
1/4 cup of light sour cream
1/4 cup of shredded Swiss/Gruyere cheese
Shred the potatoes and onion together in the food processor. You'll need about 4 cups of shredded potato/onion. Mix the potatoes/onion with the salt, pepper, water, dried parsley, and dill and microwave the mixture for about five minutes or until the potatoes soften and release a substantial amount of their starch. When you stir the potatoes, they'll seem a bit "gluey." Add the egg, Parmesan, sour cream, and Swiss cheese to the potatoes and stir the mixture well. Line your air fryer basket or an 8-inch baking pan with aluminum foil and spritz the foil well with non-stick cooking spray. Form 8 smallish potato patties, each about 1/2-inch thick and 3-inches round, with damp hands and place four of them on the foil, not overlapping. Air fry the potato pancakes/cakes at 400 degrees for about 10 minutes or until golden brown. Remove the potato pancakes from the air fryer and air fry the second batch. Serve the potato pancakes warm.
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