Frying Off the Shelves

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by Hannah (BitterSweet)
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Hang on to your stockings and buckle in for a wild ride. There’s hardly time to breathe between holidays this year, coming in rapid succession one after the other. Before we can even fully digest the big Thanksgiving feast, it’s time to dive head-first into Hanukkah, looming just three days away.

Don’t panic. We can do this. I have the secret that will solve your Black Friday shopping crisis, furtive menu planning, and straining elastic waist pants all at once.

Get an air fryer.

Still the hot gift that everyone wants this season, you have no shortage of promising choices with competitive prices right now. It’s easy to understand the craze; it’s healthier than deep frying, easier to make small batches for smaller celebrations, and both quicker and crispier than conventional baking.

Once you’ve checked those presents off your list, don’t forget to save one for yourself. You’ll need it for making the best latkes ever.

Made with some smart shortcuts, prepared shredded hash browns and dried onion flakes allow almost instant gratification. These Hanukkah staples are no longer a celebration of oil, but a miracle of light; lighter choices, that is. Still, no concessions are made for flavor or texture, which remain as satisfyingly savory and crunchy as ever.

If that’s not fancy enough for you, go all out with luscious cashew creme and lentil caviar to seal the deal. No one will believe that such a luxurious take on the classic potato pancake could be so healthy. The good news is that they don’t have to; everyone will eat them up, no questions asked.

Yield: Makes 16 - 18 Latkes, 1 1/2 Cups Cashew Sour Cream, 3/4 Cup Lentil Caviar

Air Fryer Latkes with Cashew Sour Cream and Lentil Caviar

Air Fryer Latkes with Cashew Sour Cream and Lentil Caviar

Meet the crispiest, tastiest, and healthiest latkes ever! Made in the air fryer for almost instant gratification, this is the last recipe you'll ever need for the Hannukah staple. Paired with luscious cashew creme and lentil caviar, there's no beating this plant-based rendition.

Prep Time 30 minutes
Cook Time 30 minutes
Total Time 1 hour

Ingredients

Latkes:

  • 1 (20 Ounce) Bag Refrigerated or Frozen and Thawed Shredded Hash Brown Potatoes
  • 1 Tablespoon Dried Onion Flakes
  • ¾ Teaspoon Salt
  • ¼ Teaspoon Ground Black Pepper
  • ¼ Cup Aquafaba
  • ¼ Cup Potato Starch or Cornstarch
  • Neutral Oil Spray, Such as Avocado or Grapeseed

Cashew Sour Cream:

  • 1 Cup Raw Cashews, Soaked for 6 Hours and Thoroughly Drained
  • 1/2 Cup Plain, Unsweetened Vegan Yogurt
  • 1 Tablespoon Apple Cider Vinegar
  • 1/2 Teaspoon Salt

Lentil Caviar:

  • 1 Small Square Kombu
  • 1 Tablespoon Liquid Aminos
  • 2 Teaspoons Balsamic Vinegar
  • 1 Teaspoon Olive Oil
  • 3/4 Cup Water
  • 1/4 Cup Black Lentils

Instructions

  1. Place the hash browns in a large bowl and sprinkle the onion flakes, salt, and pepper on top, tossing to coat.
  2. Separately, whisk the aquafaba and starch together until smooth before adding the mixture into the bowl of potatoes. Stir well to blend throughout, using your hands if needed.
  3. Line the racks of your air fryer with foil and lightly grease with spray oil. Use a cookie scoop to portion out about 1/4 cup per latke. With a spatula, flatten latkes to about 1/4 thick. Spray oil on top to coat generously.
  4. Air Fry at 375 degrees for 15 minutes, rotating the trays halfway through. Serve with cashew sour cream and lentil caviar.
  5. To make the cashew sour cream, place all ingredients in your blender or food processor. Blend on high speed until the mixture is completely smooth and creamy, pausing to scrape down the sides of the canister as needed. Allow 5 - 8 minutes to get the mixture perfectly silky-smooth.
  6. Transfer to a small dish to serve the vegan sour cream immediately or store in an airtight jar fridge for up a week. The mixture will thicken slightly as it sits and chills. Add a few teaspoons of water to thin and stir vigorously before serving.
  7. For the lentil caviar, in a small saucepan over medium heat, combine all the ingredients and stir well. Bring to a boil, cover, and reduce the heat to low. Maintain a gentle simmer for 25 - 30 minutes, until the lentils are tender. Drain any remaining liquid and remove the kombu; discard or use in another recipe. Thoroughly chill the lentils before serving.
  8. Stored in an airtight container in the fridge, the lentils will keep for 9 - 10 days.

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Nutrition Information:

Yield:

18

Serving Size:

1
Amount Per Serving: Calories: 106Total Fat: 7gSaturated Fat: 1gTrans Fat: 0gUnsaturated Fat: 6gCholesterol: 1mgSodium: 226mgCarbohydrates: 8gFiber: 1gSugar: 2gProtein: 3g

All nutritional information presented within this site are intended for informational purposes only. I am not a certified nutritionist and any nutritional information on BitterSweetBlog.com should only be used as a general guideline. This information is provided as a courtesy and there is no guarantee that the information will be completely accurate. Even though I try to provide accurate nutritional information to the best of my ability, these figures should still be considered estimations.

© Hannah Kaminsky
Cuisine: Jewish / Category: Salads and Sides

13 thoughts on “Frying Off the Shelves”

  1. Wow ,your latkes look so crispy and delicious! I have been thinking to buy an AirFryer for a long time already, but have not yet, but I think I should…. Happy Hannukah Hannah

  3. If I were to shred the potatoes myself, about how many potatoes should I do? And what type of potato would be best? Can’t wait to try these!! Thanks!

    1. Good question! You’ll need about 4 2/3 cups of shredded potatoes to equal 20 ounces, which would be about 4 – 5 medium potatoes. I’d suggest using Russet potatoes because they’re higher in starch, meaning that the latkes will hold together better. Enjoy and happy Hanukkah!

  5. These look absolutely incredible! I really need to try them! I was wondering – when I saw the photo – what the lil round black things were – LENTILS! Makes total sense – and I adore them!

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