by Susan Hanna
I made this recipe from Taste of Home while recreating a dish from one of my favourite restaurants—a salad of greens topped with potato pancakes and smoked salmon. Air frying the latkes is less messy and healthier than deep frying them and the results are excellent. Form the potato pancakes and air fry for about 17 minutes. Cook’s note: I served these with greens and smoked salmon, topped with a sour cream and horseradish sauce.
Serves 3.
Avoiding Additives and Preservatives
Check the garlic powder to make sure it doesn’t contain colour or anti-caking agents. I used canola oil in a spray bottle instead of a canned cooking spray, which tends to contain artificial ingredients. For more recipes using all-natural ingredients, visit Eye For a Recipe.
Ingredients:
- 2 medium potatoes, peeled
- 1 large egg
- 1/3 cup (82 ml) chopped onion
- 1 tablespoon (15 ml) all-purpose flour
- ½ teaspoon (2.5 ml) salt
- ¼ teaspoon (1.25 ml) pepper
- ¼ teaspoon (1.25 ml) garlic powder
- Cooking spray
Preparation:
- Finely grate potatoes; firmly squeeze and drain any liquid. Place potatoes in a large bowl. Add egg, onion, flour, salt, pepper and garlic powder; mix well.
- Preheat air fryer to 375° F (190° C). In batches, drop batter by ¼ cupfuls (60 ml) onto greased tray in air-fryer basket; press lightly to flatten. Spritz with cooking spray. Cook until golden brown, 12-17 minutes. Serve immediately.
From Taste of Home
