#air fryer latkes

[inflatedrecords]

Hanukkah Recipe

These crispy latkes are made with only 4 ingredients and air fried in less than 15 minutes. Serve with sour cream and apple sauce.

[nicolexgoodwin]

Air Fryer Latkes With this crispy air-fried recipe, you can lighten up your latkes rather than frying them in oil on the stovetop. avocado oil cooking spray, 1 egg, 1 package frozen shredded hash brown potatoes thawed, 2 tablespoons matzo meal, kosher salt and ground black pepper to taste, 1/2 cup shredded onion

[themaddfeminist]

Recipe for Air Fryer Latkes Instead of frying your latkes on the stovetop in oil, lighten them up with this crispy air-fried recipe.

[septentrionalia]

Easy Air Fryer Latkes These crispy latkes are made with only 4 ingredients and air fried in less than 15 minutes. Serve with sour cream and apple sauce.

[waltonkenneth]

Latkes - Easy Air Fryer Latkes Only 4 ingredients are required to make these crispy latkes, which are air fried in under 15 minutes. Serve with apple sauce and sour cream.

[everqueer]

Air Fryer Latkes Instead of frying your latkes on the stovetop in oil, lighten them up with this crispy air-fried recipe.

[foodffs]

Air Fryer Potato Latkes Bites Air Fryer Potato Latkes Bites made with potatoes and onions are crispy on the outside and soft and luscious on the inside.

Recipe => https://thisoldgal.com/air-fryer-potato-latkes-bites/

[mariacallous]

Salmon croquettes aren’t exactly the most elegant dish. Traditionally made with canned salmon, some bread crumbs or matzah meal, eggs and seasoning, they are an easy and cheap way to throw together a meal. These classic patties, which are also referred to as salmon latkes, croquettes or cakes, may seem out of fashion to the young folks who came of age after the food revolutions of the late 20th century, but for me they will always be the ultimate comfort food. With the explosion of increasingly global ingredients at the ready and the emphasis on fresh food, all steered us away from the pre-1970s casserole-from-a-can type of cookery. And yet, classic old-time foods remain beloved, if not perhaps back in fashion.

No one in my mom’s or grandma’s generation made salmon croquettes with fresh salmon. Canned food had become popular during the Civil War, and even more so during WWI, when soldiers needed food that was convenient, safe and tasty. Canned salmon in particular became a household staple during the Depression, when meals had to be nutritious but also as cheap as possible, made with inexpensive proteins and stretched with filler to feed the whole family. New Deal subsidies helped make canned salmon economical enough for most of the immigrant and first-generation Jewish families at the time. And because salmon is kosher and pareve (neither meat nor dairy), the canned kind became ubiquitous in Jewish households, because fresh salmon was neither cheap nor readily available. 

Beyond the convenience, ease and cost, salmon croquettes occupy a particular place in my heart because they were also my mother’s last meal before she passed away. She didn’t know it would be the very last thing she ate when she fussed about the kitchen fixing up a batch of salmon croquettes for lunch. But had she known, my mother would have chosen them anyway. They were among her favorite foods and she made them at least once a week for as long as I can remember. As she used to say, “you just mix a can of salmon with an egg and as much matzah meal or bread crumbs as you need to shape them into patties.” 

It was the only dish my mother prepared just for herself, and, if I were visiting, for me too. That particular day, my aunt was over and the two sisters shared a salmon latke lunch while discussing whatever two older widowed women talk about in private. 

My dad had always refused to eat salmon croquettes because his mother made them so often when he was a kid, he had “enough for a lifetime,” he explained. They were a Jewish staple as far as we knew: Everybody’s mother or grandmother made them for lunch or for a “dairy” meal in the summer, capped off with sliced bananas and sour cream sprinkled with sugar.

The recipe didn’t deviate too much, though my mom would sometimes mixed in fresh dill and a chopped scallion if she had. She shaped them about 1-inch thick and fried them in vegetable oil. We would eat them hot or cold, plain or with sliced tomatoes, and during Passover, on matzah.

While have moved more towards using fresh salmon when I make them, I still sometimes revert to using canned salmon (red, just like my mother said). I’ve added a little of this and that too: one of my family’s favorites includes mashed potatoes and fresh spinach. The thing is, the “recipe” for salmon croquettes is so basic it asks the modern cook to do what our grandmas did: add a bissel of this or that, perhaps some harissa, grated fresh ginger, horseradish or soy sauce. I’ve seen recipes that call for mustard, cooked peas, shredded carrots, chopped jalapenos or grated onion. Some people coat the patties with panko before frying them, to give them extra crispiness. And the latest version: salmon croquettes made in an air fryer!

Salmon latkes. Croquettes. Whatever you call them, they’re still going strong. After all, what’s old is always new again.

My mom died suddenly, unexpectedly, an hour or so after enjoying that lunch. I always feel a little sad when I make salmon croquettes, remembering that day. But I also smile to myself, knowing how much she enjoyed that last simple, perfect meal.

[vash-the-trans-catboy]

Share your setting appliances on fire stories in the tags!

I lit my air fryer on fire 3 times cause air fryers and latkes do not mix well

Pls reblog if u vote :)

[bitchbrisket]

I got an air fryer. Now this <~~~> close to having a latke party

[nylarac]

oo we doing top 5s? all my initial ideas were asked already so uhh, top 5 forms of potatoes? (like fries, latkes, etc)

ough yes big potato fan

1. potato mochi

2. fries (specifically five guy fries)

3. air fryer baked potato

4. mashed potato

5. hmm does gnocchi count

[gay-jewish-bucky]

I'm sorry for making air fryer latkes OTL I'm not even opposed to the normal amount of oil it's just a much more accessible cooking method for my particular brain situation 😭

that's totally fair!

my ire is targeted at the diet obsessed food bloggers determined to make hanukkah food ~healthy~

[selfundiagnosed]

hey btw idk who needs to hear this but air fryer latkes.

[dawnowar]

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A post shared by Dawn Owar (@dawnowar)

Chanukah Day 5: Brought the air fryer and the Trader Joe's Latkes to work for my curious co-workers who didn't eat that many so I'm assuming they were underwhelmed. Then I spent the evening watching this handyman install my new garbage disposal and try not to hover over him while he was having obvious problems. Anyway he's gone and it works now! so i lit the menorah while Violet plays with the laser pointer. Flashy's still hiding from the handyman who's long gone.

[ronniefein]

Airfried vs. Traditional Fried Breaded Chicken Wings

I’ve continued to experiment with my air fryer and have had great success, particularly with vegetables.

I don’t love it for everything and I’ve written about that (latkes were an absolute disaster). Also, you can only do a small amount in an air fryer, so whereas cooking for two can be a plus, for a family, not so much.

Recently I made breaded fried chicken wings again and tested it out on 6 people. I served one recipe of old fashioned fried chicken (fried in soybean oil), and one recipe of airfried chicken.

The score was 3-3! Half the people liked the regular, half liked the airfried!

And so my friends, here is the recipe I used for each: you choose!

Please note: this experiment was for breaded chicken. I have a different recipe and procedure for roasted and airfried UNbreaded chicken wings.

follow me on Instagram at @RonnieVFein

FRIED BREADED CHICKEN WINGS

12 chicken wings cut into sections

2/3 cup all purpose flour

3/4 teaspoon salt

3/4 teaspoon paprika

1/2 teaspoon garlic powder

1/4 teaspoon black pepper

vegetable shortening or vegetable oil

Wash and dry the chicken sections. Combine the flour, salt, paprika, garlic powder and black pepper in a large dish. Coat the chicken pieces with the flour mixture. If possible, let the pieces airdry for at least 15 minutes. Heat enough shortening or vegetable oil in a deep cast iron or heavy skillet to reach halfway up the sides of the chicken. When the temperature reaches about 365 degrees (hot enough to sizzle a bread crumb quickly), add a few chicken pieces at a time — do not crowd the pan. Cook over medium heat, turning pieces occasionally, for about 10 minutes or until all pieces are well browned and cooked through. Drain the chicken on paper towels.  

To make this in an airfryer, coat the chicken with the flour mixture as above, then spray lightly with vegetable oil spray. Preheat the airfryer to 400 degrees. Place the wing parts in  a single layer in the airfryer. Cook for 8 minutes, turn the pieces and cook for about 8 minutes or until nicely browned and crispy.

Makes 4 servings

[bestconsumersguides]

How Do I Prepare My Food For an Air Fryer?

Using an air fryer can be an excellent way to prepare food. Whether you are making a meal for yourself or a party, it is important that you prepare your food before you begin using your air fryer.

Preparing your food

Using an air fryer to prepare food is a newfangled way to turn a good meal into a great meal. However, there are a few things to keep in mind when deciding to buy one of these devices.

The best way to get the most out of your air fryer is to follow the manufacturer's instructions. You should also try to work with smaller ingredients to reduce the risk of overcrowding. You can also take advantage of the machine's removable parts to simplify cleanup.

Some air fryer models even come with recipe booklets. These booklets can help you to save time by preparing meals on the fly.

Another way to save time is to use frozen vegetables. These can be stored in the freezer until you are ready to use the machine. Using frozen vegetables allows you to skip the preheating phase and still get crispy fried produce.

To get the best results from your air fryer, you should use a food thermometer. You should also use a light coating of oil to help your food get that golden brown. This is the same oil you would use to cook a piece of bread, but it can be applied to fresh vegetables as well.

Preparing your food for an air fryer is a lot of fun and can save you from burning up your oven while preparing your favorite meals. It also enables you to save on calories and fat.

Read more:

Cleaning your air fryer

Keeping your air fryer clean is an important part of the maintenance process. It helps keep the unit from getting greasy and contaminated with bacteria, and also reduces the chances of needing harsh chemicals to clean. However, cleaning an air fryer can be tedious.

For a good cleaning, the air fryer needs to be unplugged, cooled, and then cleaned. The cleaning process should include the exterior of the base as well as the interior.

The heating element should be cleaned with a non-abrasive sponge. You can also use a soft bristle brush to get stubborn food out. Then rinse and dry the parts.

You can also clean the air fryer with baking soda and water. This is a great scrubbing substance that can be used to remove tough messes in fryers.

You can also use a non-abrasive sponge or textured sponge. You may even want to use a soft bristle brush to clean the vents. Then rinse and dry the unit.

It is also a good idea to clean the base of the air fryer. You can do this with warm water. This is especially important if the unit has oily surfaces. You can also spray an all-purpose spray onto the base.

The air fryer may be a good way to prepare healthier fried foods, but it can also be a breeding ground for bacteria. Cleaning your air fryer regularly helps remove grime and buildup that can cause odors.

See more: https://www.pearltrees.com/bestconsumersguides/

Making latkes

Using an air fryer to make latkes is a great way to prepare this popular Jewish dish. The latkes are crispy and have a minimal frying smell. You can even cook your entire batch at once in the air fryer.

Traditional latkes are fried in oil. For a crisper latke, you can add potato starch to the mixture. This will help the latkes hold together.

To make traditional latkes, you will need the following ingredients: potato, egg, matzo meal, onion, and salt. For a delicious variation, you can add sweet potatoes to the mixture. This recipe is delicious year-round and can be served as a side dish or a main entree.

For the best results, use russet potatoes. They are the best for latkes. They are starchy, compact, and not waxy like Yukon gold potatoes.

Make sure to peel the potatoes before shredding. You can do this by hand or in a food processor. You should also rinse the potatoes with water. Once the potatoes are shredded, sprinkle them with matzo meal and chives.

You should also be sure to grate the onion using a box grater. The grating process will also help to compact the latkes.

Once the latkes are finished cooking, you can serve them with applesauce, sour cream, and chives. You can also freeze them. They can be stored in an airtight container for up to five days.

Searing proteins

Whether you are an avid air fryer user or a beginner, it is important to understand how to sear proteins properly. A good sear will create a tender bite with rich flavor and a crispy outer crust.

The process of searing is fairly simple. It is a quick method of cooking meat that seals in juices. This also helps create a crisp, salty crust on the outside of the meat.

The main ingredient to a good sear is a hot pan. It is best to use a cast iron pan for high quality results. If you do not have one, you may want to invest in a pan that has a built in thermometer.

The Maillard reaction, also known as the frying pan effect, is a chemical reaction that occurs when food is heated at high temperatures. It produces large molecules called melanoidin pigments that create a dark brown color on meats. This reaction only occurs in foods that contain sugar, amino acids, and protein.

The Maillard reaction starts at a relatively low temperature, 250degF, and progresses quickly at 350degF. However, it takes a bit of patience to get the color on your protein.

For the best result, be sure to use a heart-healthy oil. Ideally, you should coat the bottom of the pan with a thin layer of fat before adding your protein.

For best results, you should pre-heat your pan. This helps ensure even heat distribution and prevents your protein from steaming and burning on the exterior. You should also be sure to flip your protein frequently so that juices stay in.

Roasting veggies

Using an air fryer to roast veggies is a quick and easy way to add flavor to vegetables. You can cook a variety of vegetables with this method, making it a great way to utilize fresh or frozen produce.

To start, preheat the air fryer at 400 degrees F. Add the vegetables to the air fryer basket and spread them in a single layer. It's important to leave space between the vegetables so they cook evenly.

Next, mix the vegetables with the olive oil and seasonings. Seasonings can include salt, garlic powder, and Italian seasoning. A good mix of these will help to bring out the flavor of the vegetables. If you don't have any of these ingredients, you can use dried herbs such as thyme and rosemary.

After the vegetables have been tossed with oil and seasonings, place them in the basket of the air fryer. It's important to shake the basket occasionally, so the vegetables cook evenly. If you don't have a silicon spoon, you can toss them with your hand to help spread the oil.

To roast vegetables in the air fryer, you need to cut them into equal sized pieces. The vegetable pieces should be about one to two inches in size. You may want to pre-chop some vegetables, such as carrots, to save time. You can also skip peeling some vegetables, such as eggplant, if you prefer.

Keeping your air fryer in tip-top shape

Keeping your air fryer in tip-top shape is essential for optimal cooking results. Cleaning your air fryer helps keep it functioning properly, reduces mechanical problems, and removes odors. Keeping your air fryer clean will also prolong its lifespan.

Using a food-safe cleaner rather than non-approved disinfectants is recommended. For optimal cleaning results, you should follow the guidelines listed in your air fryer manual.

After each use, you should clean the air fryer basket and parts. Most air fryers have dishwasher-safe components, making it easy to clean. You should use dish soap and warm water to wipe down the interior and exterior of your air fryer. It is also a good idea to wipe the heating coil with a damp cloth after it has cooled.

You can also use baking soda and water as a paste to clean hard-to-wash parts. Apply the paste to the soiled area, then use a soft bristle brush to scrub it. After the baking soda has sank in, rinse the air fryer thoroughly.

Keeping your air fryer clean will help prevent the buildup of food residue. If your air fryer has a grease catcher, you can wash it with hot soapy water. Alternatively, you can wipe it with a paper towel and let it air-dry.

Cleaning your air fryer may seem like an unnecessary step, but it is one that will keep your appliance in tip-top shape. Dirty air fryers are more prone to burning, causing food to cook unevenly and creating smoke in the kitchen. You should clean your air fryer after each use and every couple of months to keep it in good working order.