Latkes are a beloved staple of Hanukkah celebrations, with roots tracing back to Eastern European Jewish communities who adapted the humble potato into a festive favorite. This season, air frying offers a fresh twist. For a lighter take on tradition, try these Potato Latkes.

Recipe courtesy Lines+Angles

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Potato Latkes

Makes 4 servings

• 3 large russet potatoes, peeled
• 2 eggs
• 1 teaspoon kosher salt
• 3 tablespoons matzo meal
• 1 tablespoon cornstarch or potato starch, plus extra for dusting
• Cooking spray
• Sour cream, to serve
• 1 tablespoon chives, snipped
• Salt
• Freshly ground black pepper

1. Coarsely grate potatoes on a box grater; alternatively, use the grater attachment on a food processor for uniform pieces.
2. Submerge potatoes in a bowl of cold water. Drain well and wring out in a clean dish towel to extract as much moisture as possible.
3. Beat eggs in a large mixing bowl with half the salt. Whisk in matzo meal and cornstarch or potato starch.
4. Add dried potato to egg mixture, stirring thoroughly to combine. Divide and shape into four large latkes, approximately 1/4-inch thick.
5. Dust with more cornstarch (or potato starch, whichever you use), gently shaking or brushing off excess. Season with remaining salt.
6. Preheat air fryer to 380°F. Spritz the basket with cooking spray before carefully arranging latkes in it.
7. Cook for 8 minutes. Turn and cook for a further 4 to 6 minutes until golden brown all over.
8. Remove from the air fryer and cool briefly before serving with a garnish of sour cream and chives.

Note: Alternatively, you can fry in a greased frying pan for about 3 to 4 minutes per side till golden and crispy.