hannukah

This super-simple air fryer latkes —  made with grated potatoes, onion, matzo meal, and eggs — are just as crispy and delicious as traditional fried latkes. 

Air Fryer Latkes

russet potatoes (2 to 3 potatoes)

onion

eggs

matzo meal

salt

black pepper

Cooking spray

Sour cream and applesauce,

Peel 1 1/2 pounds russet potatoes. Grate the potatoes and 1/2 yellow onion on the large holes of a box grater. Place together on a clean kitchen towel, pull up the sides of the towel to form a bundle, and squeeze out excess moisture.

Transfer the potato mixture to a large bowl. Add 2 large eggs, 1/4 cup matzo meal, 2 teaspoons kosher salt, and 1/2 teaspoon black pepper, and stir to combine. 

Preheat an Instant Vortex Plus 7-in-1 Air Fryer Oven to 375ºF and set to 16 minutes. Coat the air fryer racks with cooking spray. Drop the latke mixture in 2-tablespoon dollops into the air fryer, flattening the tops to make a patty. Spray the tops of the latkes with cooking spray. Air fry, rotating the trays halfway through, for 8 minutes total. Repeat with the remaining latke mixture. Serve with sour cream and applesauce. 

This is the coziest and most comforting soup ever and it's made so much easier by using your instant pot!

Instant Pot Matzo Ball Soup

olive oil

bone-in (skin on chicken breasts)

carrots

garlic

turmeric (optional)

water

salt and pepper (to taste)

dill (minced)

baking powder

garlic powder

onion powder

white pepper

dill

To make the soup: pat the chicken breasts very dry with a paper towel and season with salt and pepper. Set the instant pot to "saute" and add 1 tablespoon of olive oil. Once the instant pot is preheated, place the chicken in the pot skin side down. Allow to brown for 4-5 minutes so that the chicken skin can render off some fat. Transfer the chicken from the pot to a plate and reserve the fat from the instant pot.

Add the onion, carrots, garlic, turmeric (if using), and water, and give everything a stir. Add the chicken breasts back to the pot with any juices from the plate. Place the lid on the instant pot and lock it into place. Change the setting to "pressure cook" or "manual" and cook on high pressure for 30 minutes with a natural release.

After the pressure has subsided and the lid can be removed, remove the chicken from the pot and transfer it to a plate to cool slightly. Once the chicken is cool, use two forks to shred the meat. Change the setting back to saute and bring the broth and veggies to a simmer. Season the broth with salt and pepper to taste.

To make the matzo balls: While the broth is cooking, whisk together the matzo meal, baking powder, and spices in a medium bowl. In a separate bowl whisk together the eggs and rendered fat from searing the chicken (or grapeseed oil). Add the eggs to the dry ingredients and stir with a fork until well combined. Cover and refrigerate for 20 minutes to firm up.

Using a 1 oz (2 tablespoon scoop), portion the matzo ball mix and roll into balls. Add the matzo balls to the simmering broth in the instant pot. Cover loosely with another lid (not the instant pot lid) and simmer for 30 minutes. Remove the lid, add the shredded chicken, and season to taste if necessary. Ladle into bowls with 2-3 matzo balls per person and top with fresh dill.

Falafel with beetroot hommus

400 g canned chickpeas

lemon juice

tbsp tahini

½ - 1 raw beetroot

g extra virgin olive oil

tsp cumin

sea salt

ground paprika

tsp coriander

spelt flour

parsley

coriander

Place garlic into mixing bowl and chop 3 sec/speed 7. Scrape down sides of mixing bowl with spatula.

Add all remaining hommus ingredients, except paprika, and chop 10-15 sec/speed 5, or until desired consistency is achieved. Transfer into a serving bowl, sprinkle with paprika and set aside until ready to serve. Clean and dry mixing bowl.

Beetroot hommus

Add all remaining falafel ingredients, except oil, and chop 15 sec/speed 4, or until a slightly chunky consistency is achieved.

Form falafel mixture into walnut-sized balls (approx. 20). Place a frying pan over medium-high heat and add oil. Cook falafel balls in batches for 3-4 minutes, turning occasionally to brown on all sides. Transfer falafels onto a plate lined with paper towel.

Serve falafels warm or cold with Beetroot hommus.

Falafel

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Air Fryer Latkes

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Top 3 hannukah recipes from across the web

The most viewed hannukah recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

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Air Fryer Latkes

Instant Pot Matzo Ball Soup

Falafel with beetroot hommus

The most viewed hannukah recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine