📋 Air Fryer Shredded Potato Pancakes Recipe
These Air Fryer Potato Pancakes are quick and easy to make with shredded potatoes and a few pantry ingredients! They make a great breakfast, dinner, breakfast for dinner, side, or snack!
Servings 8 pancakes
Calories 106kcal
Ingredients
- 2 cups grated raw potato about 4 potatoes
- 3 teaspoon onion, grated, minced, or finely chopped about ½ a medium onion (I grate the onion through the smallest holes on the box grater)
- 2 whole eggs
- 6 tablespoon all-purpose flour
- ¾ teaspoon salt
Instructions
- Shred potatoes using a box grater through largest holes (or in a food processor).2 cups grated raw potato
- Combine grated potatoes with flour, eggs, onions and salt. *Don't worry if potatoes start to turn pink (see FAQ's at bottom of post for explanation)3 teaspoon onion, grated, minced, or finely chopped, 2 whole eggs, 6 tablespoon all-purpose flour, ¾ teaspoon salt
- Make into 8 patties.
- Spray inside of air fryer with oil.
- Place patties in a single layer and spray the tops of the pancakes with 2-3 pumps of oil.
- Air fry on 390 degrees F/ 198 C for 10 minutes until golden brown. *Make sure you set 'match cook' if you have a Ninja Foodi and are using both drawers.
- Turn and spray the pancakes with 2-3 pumps of oil
- Air fry on other side for another 3-5 additional minutes or until the internal temperature of pancake is 165 degrees F/74 degrees C.
- Garnish with fresh herbs (I used parsley ) if desired and serve with desired toppings (see Toppings in post),
Stove top
- Follow first 3 steps
- Drop mixture onto hot grill or frying pan.
- Flatten each cake with spatula and cook to golden brown on each side (internal temperature will be 165 degrees F/74 degrees C)
Notes
Expert Recipe Tips:
Use Russet potatoes for the best texture. They have a higher starch content and lower moisture, resulting in crispier pancakes.
Drain grated potatoes well before mixing. Excess moisture can make the pancakes soggy and prevent them from crisping up in the air fryer.
Grate the onion finely or use the small holes of a box grater. This helps distribute the flavor more evenly and prevents large onion chunks from falling out of the pancakes.
Let the mixture sit for 2–3 minutes before forming patties. This allows the flour to absorb some of the moisture and helps bind the pancakes better.
Preheat your air fryer for optimal results. A hot air fryer basket gives the pancakes a better initial crisp and more even cooking. * If you are using a Ninja Foodi you don't need to do this.
Don't overcrowd the air fryer basket. Leaving space between pancakes allows for better air circulation, which helps them cook evenly and get crispy on all sides.
Flip the pancakes gently using a silicone spatula. This prevents them from breaking apart, especially while they're still soft in the middle.
Use a food thermometer to ensure doneness. Potato pancakes should reach an internal temperature of 165°F/74°C to be fully cooked and safe to eat.
Avoid using aerosol sprays with propellants. These can damage your air fryer’s nonstick coating over time; opt for a refillable oil spray bottle instead.
Serve immediately for the best texture. Potato pancakes are crispiest right after cooking and tend to soften as they sit.
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Storage:
Store these crispy potato cakes in an airtight container in the fridge for up to 4 days.
You can freeze these pancakes in a freezer-safe container or Ziploc bag for up to 3 months.
Reheat: Reheat in the microwave for 30 seconds. If you are reheating from frozen, microwave them for 1 minute- 1 minute and 15 seconds.
Nutrition
Serving: 1pancake | Calories: 106kcal | Carbohydrates: 24g | Protein: 3g | Fat: 0.2g | Saturated Fat: 0.05g | Polyunsaturated Fat: 0.1g | Monounsaturated Fat: 0.02g | Cholesterol: 1mg | Sodium: 152mg | Potassium: 465mg | Fiber: 3g | Sugar: 1g | Vitamin A: 4IU | Vitamin C: 21mg | Calcium: 15mg | Iron: 1mg
