Grate 2 large russet potatoes and 1 small yellow onion using the large holes on a box grater. Place grated mixture in a clean kitchen towel, twist tightly, and squeeze over the sink for 2 full minutes until liquid stops dripping, extracting about ¼ cup of liquid.
2 large russet potatoes, 1 small yellow onion
Transfer the squeezed potato mixture to a large bowl. Add 2 eggs, 3 tablespoons flour, 1 teaspoon salt, ½ teaspoon black pepper, optional ¼ teaspoon baking powder, and optional ½ teaspoon garlic powder. Stir with a fork until combined into a shaggy batter with no dry flour pockets.
2 large russet potatoes, 1 small yellow onion, 2 large eggs, 3 tablespoons all-purpose flour, 1 teaspoon salt, 0.5 teaspoon black pepper, 0.25 teaspoon baking powder, 0.5 teaspoon garlic powder
Preheat air fryer to 375°F for 5 minutes. Scoop 2-3 tablespoons of batter per latke, press into ¼-inch thick patties about 3 inches wide. Spray air fryer basket with vegetable oil spray and place 4-5 latkes in a single layer with about 1 inch space between each. Spray tops of latkes with oil.
vegetable oil
Cook latkes at 375°F for 8 minutes without opening the basket. Edges should look golden and set. If still pale, cook 1-2 minutes longer before flipping.
Use a thin spatula to carefully flip each latke. Spray tops again with vegetable oil spray. Cook for 7-10 minutes more until both sides are deep golden brown with crispy edges. Let latkes cool on the counter for 3 minutes before serving to set texture.
vegetable oil
