Crispy Potato Pancakes

Ingredients

• 1 ½ lbs (about 3 medium) russet potatoes, peeled
• 1 small yellow onion, peeled
• 1 large egg, lightly beaten
• 3 tablespoons all-purpose flour
• 1 teaspoon salt
• ½ teaspoon black pepper
• ¼ teaspoon garlic powder
• 2 tablespoons vegetable or olive oil (for brushing)
• Optional: 2 tablespoons chopped chives or green onions

Instructions

1. 1. Prepare the Potatoes (10 minutes | Moderate Intensity) Grate the peeled potatoes and the onion using the large holes of a box grater or a food processor fitted with a shredding disc. Transfer the mixture to the center of a clean, dry kitchen towel. Gather the corners and twist tightly over the sink to wring out as much liquid as possible. Squeeze firmly—you should extract at least ½ cup of starchy water. The drier the potatoes, the crispier the final result .
2. 2. Mix the Batter (5 minutes | Low Intensity) In a large bowl, combine the drained potato-onion mixture, beaten egg, flour, salt, pepper, garlic powder, and chives (if using). Use your hands or a fork to mix until the flour is fully absorbed and the mixture holds together when pressed. If the batter feels excessively wet, add an extra tablespoon of flour .
3. 3. Shape the Pancakes (3 minutes | Low Intensity) Divide the mixture into 8 equal portions. Shape each into a flat disc about ½ inch thick and roughly 3 inches in diameter. Press gently to compact the mixture so the pancakes don’t fall apart during flipping.
4. 4. Preheat the Air Fryer (5 minutes | Low Intensity) Set your air fryer to 375°F (190°C) and preheat for 5 minutes. Preheating is essential for an immediate crisping reaction when the cold batter hits the hot basket .
5. 5. First Air Fry (7–8 minutes | High Intensity) Lightly brush both sides of each pancake with oil. Place the pancakes in a single layer in the air fryer basket, leaving a small gap between them—do not overcrowd, or they will steam instead of crisp. Cook at 375°F for 7 to 8 minutes .
6. 6. Flip and Finish (7–8 minutes | High Intensity) Carefully flip each pancake using a thin spatula. Cook for another 7 to 8 minutes until both sides are deep golden brown and the edges look visibly crisp. If your air fryer runs cool, add 1–2 minutes; if it runs hot, check at the 6-minute mark .
7. 7. Rest and Serve (2 minutes | Low Intensity) Transfer the pancakes to a wire rack or a paper-towel-lined plate. Let them rest for 2 minutes—this allows the interior to set and the exterior to firm up further. Serve immediately with sour cream, applesauce, or a sprinkle of fresh chives.

Nutrition

Calories: ~150–170 kcal · Protein: 4–5 g · Fat: 5–6 g · Carbohydrates: 22–25 g · Saturated Fat: <1 g · Fiber: 2–3 g · Sodium: ~300–350 mg