Air Fryer Recipe
Crispy Potato Pancakes
These crispy potato pancakes are perfect for air frying, offering a golden and crunchy texture that's great for breakfast or as a savoury side dish.
Ingredients
- 4 large potatoes, peeled and grated
- 1 medium onion, grated
- 2 large eggs
- 3 tablespoons all-purpose flour
- Salt and pepper to taste
- Optional: Chives or parsley, finely chopped
- Oil spray for air fryer
Method
- Grate the potatoes and squeeze out moisture using a clean dish towel.
- In a large bowl, combine grated potatoes, onion, eggs, flour, salt, and pepper. Add herbs if using.
- Preheat the air fryer to 200°C for about 5 minutes.
- Form the potato mixture into small pancakes.
- Lightly spray the air fryer basket with oil and place pancakes in a single layer.
- Air fry for 8-10 minutes on one side, then flip and cook for another 5 minutes until golden and crispy.
Why this works in an air fryer
Squeezing the grated potato removes free water so the air fryer’s fast convection can dry and brown the surface instead of steaming it. Egg and flour bind the shreds just enough; a light oil spray helps heat transfer and promotes crisp, golden edges without deep frying.
Equipment notes
Assumes a 5–6 litre basket holding 4–6 small pancakes with gaps between them; in a single-drawer model cook in batches and keep pancakes centred away from cool corners, while dual-zone drawers may need 1–2 extra minutes because each side has less airflow and heat mass.
Common pitfalls
- Pancakes look pale and soft after 10 minutes: the potato was too wet or the basket is crowded; squeeze the next batch harder and leave visible gaps around each pancake.
- Pancakes break when flipped: the mixture is under-bound or the first side has not set; add 1 extra tablespoon flour and wait until the underside is browned before turning with a thin spatula.
- Edges brown but centres feel gummy: the pancakes are too thick; press them to about 1 cm thick before cooking and extend the second side by 2–3 minutes if needed.
- Dark specks appear before the potato is crisp: stray onion or herb pieces are scorching; tuck loose bits into the mixture and reduce to 190°C for the remaining time.
Variations & substitutions
- Use potato starch instead of flour for a gluten-free version; it gives a snappier crust and may brown slightly faster.
- Swap half the potato for grated parsnip or carrot; the extra sugars colour quickly, so check 1–2 minutes earlier.
- Add grated mature Cheddar to the mixture; it increases browning and can stick, so spray the basket well and flip only once the cheese has set.
- Use spring onion instead of grated onion for a drier, milder pancake that usually needs no extra flour.
Storage & reheating
Keep cooled pancakes in the fridge for up to 3 days, then reheat in a single layer at 180°C for 4–6 minutes until hot and re-crisped.
Nutrition
Calories: 250
