Prep the potatoes: Shred the potatoes on the large holes of a box grater or food processor. Place the shreds in a large bowl of cold water and swish to release excess starch.

Drain and squeeze: Drain the potatoes, then wrap them in a clean kitchen towel or several layers of paper towel. Squeeze hard to remove as much water as possible. The drier the potatoes, the crispier the pancakes.

Mix the base: In a bowl, combine the squeezed potatoes, grated onion, egg, flour (start with 2 tablespoons), salt, pepper, and any optional spices or herbs. Stir until the mixture holds together. If it feels wet or falls apart, add another tablespoon of flour or starch.

Preheat the air fryer: Set to 380°F (193°C) for 5 minutes. A hot basket helps the pancakes start crisping right away.

Shape the pancakes: Lightly oil your hands. Scoop about 1/4 cup of mixture per pancake and form 1/2-inch-thick rounds. Press to compact. You should get 10–12 small pancakes.

Oil and arrange: Lightly spray the air fryer basket. Place pancakes in a single layer without touching. Spray the tops lightly with oil for better browning.

Air fry the first side: Cook at 380°F (193°C) for 8–10 minutes, until the edges turn golden.

Flip and finish: Flip, spray again, and cook 6–8 more minutes until deep golden and crisp. Time varies by air fryer and pancake thickness—add 1–2 minutes if needed.

Keep warm and repeat: Move cooked pancakes to a wire rack and keep warm in a low oven (200°F/95°C) while you cook the rest in batches.

Serve: Top with sour cream or Greek yogurt, a sprinkle of chives, or serve with applesauce or hot sauce on the side.