These crunchy latkes get a sweet hint from carrots, balanced by earthy cumin. Using an air fryer keeps them light and crispy without extra oil. Be sure to squeeze out as much water as possible from the potato mix for the best texture.
Active time: 20 minutes | Total time: 45 minutes
Air Fryer Potato-Carrot Latkes with Cumin Yogurt
Ingredients
- 1 ½ lb russet potatoes, peeled
- 1 lb carrots, peeled
- 1 yellow onion, peeled
- 1 large egg
- 1 large egg white
- 2 Tbsp cornstarch
- 1 tsp salt
- 1 ¼ tsp ground cumin (divided)
- Cooking spray
- ½ cup plain non‑fat Greek yogurt
- 1 small garlic clove, grated
Directions
- Preheat the oven to 250°F (130°C). Line a baking sheet with parchment paper or foil.
- Grate the potatoes using the large holes of a box grater. Rinse with cold water, drain well, then place the shredded potatoes on a clean kitchen towel. Grate the carrots and onion, add them to the potatoes, and twist the towel to squeeze out as much liquid as you can.
- In a big bowl, whisk the whole egg and the egg white together. Add cornstarch, salt, and 1 tsp of the cumin, then stir. Fold in the squeezed potato mixture until everything is evenly mixed.
- Set the air fryer to 400°F. Lightly spray the basket with cooking spray. Scoop about 2 Tbsp of the mixture for each latke, place it in the basket, and flatten to about ¼‑inch thick. Keep the latkes in a single layer without crowding. Spray the tops lightly.
- Cook for 6–8 minutes, flip, spray again, and cook another 4–6 minutes until golden and crisp. Transfer the cooked latkes to the prepared baking sheet and keep warm in the oven. Repeat with the remaining batter.
- While the latkes cook, mix the yogurt, grated garlic, and the remaining ¼ tsp cumin in a small bowl. This will be the dipping sauce.
- Serve each plate with two latkes and a tablespoon of the cumin yogurt sauce.
Serves: 8 (2 latkes and 1 Tbsp sauce per person)
Nutrition (per serving): 126 calories; 1 g total fat; 0 g saturated fat; 27 mg cholesterol; 355 mg sodium; 25 g carbohydrate; 3 g fiber; 4 g sugar; 5 g protein.
Nutrition Bonus: 594 mg potassium; 7 % iron; 632 % vitamin A; 16 % vitamin C; 6 % calcium.