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When I started this blog, I told myself (and whoever else would listen, lol) that I was not going to include recipes in my blog, it would just be a crafting blog. After all, I don’t cook. Our household dynamic is that I make messy mise en place and my husband makes the food taste good!

But as you will soon learn, I have an obsession with air frying. So while preparing for Chanukkah this year, I was convinced we could air fry some latkes rather than having to stand over the stove individually flipping them in a frying pan for hours! And what kind of person would I be if I figured it out and didn’t share how?!? So here’s how we did it. If you already have a latke recipe you use and love, feel free to skip ahead to HERE. If not, no worries, this is super simple!

I do want to shout out a HUGE thank you to my husband for his patience as I photographed him preparing this batch of 35 for a holiday party. I also want to apologize to all of you, as measuring is not our strong suit and it’s not that I don’t want to share how much of any of the seasonings or ingredients we used, but I didn’t measure any of them. As I type this, I realize, this still isn’t a recipe blog, but more like a how-to…

Adam made this batch to bring to a holiday party, it wound up making 35 latkes. For just our family of 4, we will half everything we used next time. This was a great quantity for the pot-luck we brought them to!

To start out, we used somewhere in the neighborhood of three pounds of frozen tater tots. After thawing in the bowl on the counter for a little over an hour, Adam crumbled the tots by hand and chopped two yellow onions into slivers. He also prepared two boxes of latke mix.

Here is the result of everything mixed together.

If you were using your own recipe, this is where you’ll want to jump back in.

Next he took a square of about 12″ wax paper and he used a 1/3 cup measuring cup to scoop out an equal amount of mix for each, and then formed them into patties. He placed two on one side of the square. He then folded the square over to cover the first two patties and made a third patty on one side, and then very carefully folded the wax paper one more time, so all 3 patties were folded into pockets of wax paper. Then we put 4 sets into a gallon size freezer zip bag. Try your best to keep these as flat as possible when placing them into the zip bag. We learned that the wax paper will be much harder to remove later if it get wrinkled into the batter. He wore some food safe disposable gloves for all the mixing and patty forming to help keep things sanitary and also make clean up a breeze.

You can actually freeze them for as long as you want. When you’re ready to air-fry them, you’ll want to defrost for only a few minutes. Just long enough that you can easily remove the wax paper from your patties. You don’t want them to thaw and risk melting into the tray! Then spray your air-fryer trays with a non-stick cooking spray.

This next part is going to be slightly different for every model of air fryer. I have a Pampered Chef one and it only has one temperature, 400°, for air frying.

And that’s it! It’s almost 40 minutes of air frying for 8 latkes, but since it’s in the air fryer, you are free to do whatever while they cook. You aren’t stuck standing over a frying pan with oil splattering everywhere! If you’re making these for a small group, you’ll want to serve asap.

This particular batch was for a pot-luck, so we let them cool on a cooling rack for a few minutes and them spread them into a large foil pan in the oven to keep warm. We had the oven on 170°, the lowest temp ours allows. We grabbed some sour cream and applesauce to serve on the side, but I got caught up in the party and forgot to snap a pic of the platter before all the latkes got gobbled up by the crowd, oppps! At least everyone enjoyed. We hope you do too!

Have you tried this recipe or used a different method to air fry potato latkes? We’d love to hear about it if you did, in the comments below.