Ah, latkes. They’re such a treat. When I gave up fried foods, they went with it. No more crispy potato patties of happiness, I thought. Until the air fryer. Now, there are recipes on this blog that I have made and honed over years– staples I could cook while asleep–but this was a trial. Hence, I only made two latkes. I wanted to give them plenty of room to be moved around in the air fryer. I was expecting them to fall apart and require aggressive reassembly with a rubber spatula, as is the case with oil-fried latkes. But, I was wrong. These held together beautifully. I topped them with a white bean puree and some pea greens, which was a lovely combination. If you want to go with the OG’s (applesauce or vegan sour cream) they would work, too. And if you happen to live with someone who is always hungry, as I do, I recommend doubling the latke recipe.
2 small russet potatoes, peeled and grated
1/8 cup red onion, finely grated
2 teaspoons sea salt
2 teaspoon black pepper, divided
1 tablespoon all-purpose or gluten-free flour
1 cup cooked white beans
the juice of two limes
1/4 cup mild white miso
1 tablespoon tahini (with no added oil)
4 cloves of garlic, pressed
1 teaspoon fresh thyme
1 teaspoon dried oregano leaves
5 basil leaves, minced
1/2 teaspoon red chili flakes
10-12 pea greens
- Latkes: Mix together the potatoes, onion, flour, salt, and 1 teaspoon of the black pepper. Squeeze out all excess liquid until the mixture can be clumped together. Line the bottom of the air fryer with parchment paper. Make 2 latkes with the potato mixture. Turn the air fryer to 375 degrees, and cook the latkes for 15 minutes on each side, until they are nice and golden brown.
- Bean puree: Using a high-speed blender, puree the beans, garlic, miso, tahini, lime juice and remaining black pepper. Spoon into a bowl, and add the chili flakes, thyme, oregano, and basil.
- Plate: On each latke, add a generous dollop of bean puree, and top with pea greens.