Crispy Potato Latkes with Cinnamon Applesauce (55 chars)

I was standing in the freezer aisle at the grocery store last Tuesday when it hit me — that sharp, greasy smell of frozen latkes being reheated somewhere nearby. And just like that, I was seven years old in my Aunt Rosie’s tiny kitchen in Brooklyn, watching her stand over a sputtering pan of oil while snow piled up on the windowsill behind her. She’d flip each latke with this practiced wrist flick that I tried a hundred times to copy and never quite got right. The potatoes would hiss and crackle, and she’d shoo me away from the stove with a dish towel, muttering something in Yiddish that I always pretended to understand.

I honestly hadn’t thought about those afternoons in years. But there I was, holding a bag of frozen hash browns like an idiot, trying to remember the exact sound of her laugh. The thing is, I never actually learned her recipe. She was one of those cooks who measured everything by feel — a handful of this, a pinch of that, a shrug when I asked for specifics. So for years, I just bought the boxed mix and told myself it was close enough. But let me tell you, it never was. The boxed ones always had that weird metallic aftertaste, and they turned soggy before you even got them to the table.

So last winter, I decided I was done guessing. I called my cousin Miriam, who’d spent a summer writing down everything Aunt Rosie did in the kitchen. We talked for an hour while I took notes like I was studying for a final exam. I burned my fingers on the first batch. The second batch fell apart in the oil. But the third batch — that one had that shatteringly crisp edge and the soft, almost creamy center I’d been chasing. I ate one right out of the pan, burned my tongue, and didn’t care one bit. This is that recipe, the one I finally got right, paired with a cinnamon applesauce that tastes like fall in a bowl. Maybe you’ve had that feeling — the one where you’re trying to recreate something you can barely remember, but you know it when you taste it. That’s what this is for me.

Why You’ll Love This Recipe

Look, I’ve made a lot of latkes over the years. Some were disasters. Some were decent. These are the ones I actually look forward to making. And trust me, that’s saying something — grating potatoes is not exactly my favorite way to spend a Sunday afternoon. But these? They’re worth every shred.

• Seriously Crispy: The secret is squeezing out every drop of moisture from the potatoes and onions. I mean every drop. That’s what gives you that shatteringly crisp exterior that doesn’t turn soggy after five minutes on the plate.
• Simple Pantry Ingredients: Potatoes, onion, eggs, flour, salt, and oil. That’s it. No fancy trips to specialty stores, no weird ingredients you’ll use once and forget about.
• Perfect for Holiday Mornings or Cozy Dinners: I’ve served these for Hanukkah gatherings, lazy Sunday brunches, and even as a side dish with roast chicken. They work everywhere.
• Always a Crowd-Pleaser: Kids love the crispy edges. Adults love the nostalgia. And everyone loves the cinnamon applesauce on the side. I’ve never had leftovers, and I mean never.
• Freezer-Friendly: Make a double batch and freeze half. You’ll thank yourself on a busy weeknight when you want something that feels special but takes ten minutes to reheat.

What makes these different from every other latke recipe out there? It’s the technique. Most recipes tell you to grate the potatoes and call it a day. I’m telling you to grate them, salt them, let them sit, then squeeze them in a clean kitchen towel until your hands ache. It’s that extra step that separates good latkes from the ones that make people close their eyes after the first bite. And the cinnamon applesauce? It’s not just an afterthought. It’s cooked down with a cinnamon stick and a splash of lemon until it’s thick and almost jammy — the perfect sweet counterpart to the salty, crispy latkes.

What Ingredients You Will Need

This recipe uses simple, honest ingredients to create something that feels greater than the sum of its parts. Most of these are probably already in your kitchen, which is exactly how I like it. Let me walk you through what you’ll need and why each one matters.

For the Potato Latkes

• Russet potatoes, 2 pounds (about 4 medium): Russets are my go-to here because they have high starch content and low moisture. That means they crisp up beautifully. Yukon Golds work in a pinch, but they’re a bit waxier and won’t get quite as crunchy.
• Yellow onion, 1 large: The onion adds flavor and a little moisture, but don’t skip it. It’s not just for taste — the onion’s natural sugars help with browning. I’ve tried sweet onions and red onions, and yellow is the winner every time.
• Large eggs, 2: These bind everything together. Make sure they’re at room temperature so they incorporate smoothly into the potato mixture. Cold eggs can make the batter seize up.
• All-purpose flour, 3 tablespoons: Just enough to hold things together without making the latkes dense. You can substitute matzo meal if you’re making these for Passover, or use gluten-free all-purpose flour if needed.
• Kosher salt, 1½ teaspoons: I use Diamond Crystal. If you’re using Morton’s or fine table salt, reduce to 1 teaspoon. Salt isn’t just for flavor here — it also helps draw moisture out of the potatoes.
• Black pepper, ½ teaspoon: Freshly ground, please. It adds a subtle warmth that plays nicely with the applesauce.
• Vegetable oil, for frying (about 1 cup): Use something with a high smoke point — canola, grapeseed, or avocado oil all work well. Do not use olive oil; it burns too easily and gives the latkes a weird flavor.

For the Cinnamon Applesauce

• Apples, 4 medium (about 1½ pounds): I like a mix of Honeycrisp and Granny Smith. The Honeycrisp adds natural sweetness, and the Granny Smith gives it a little tartness so it’s not cloying. Fuji or Braeburn also work great.
• Water, ¼ cup: Just enough to get the apples cooking without burning. You could use apple cider instead for extra flavor, but water is perfectly fine.
• Cinnamon stick, 1: This infuses the applesauce with a gentle, warm cinnamon flavor without making it gritty. Don’t substitute ground cinnamon here — it changes the texture and can taste dusty.
• Lemon juice, 1 tablespoon: Fresh is best. It brightens the applesauce and keeps the apples from browning while they cook.
• Brown sugar, 2 tablespoons (optional): I only add this if my apples aren’t sweet enough. Taste your apples first — if they’re already sweet, skip the sugar.
• Pinch of salt: Sounds weird in applesauce, I know. But a tiny pinch of salt makes all the flavors pop. Trust me on this one.

Equipment Needed

You don’t need a fancy kitchen to make these latkes. I’ve made them in a cramped apartment with a single burner and a dull box grater, and they still turned out great. Here’s what you’ll actually need.

• Box grater or food processor with grating disc: A box grater works fine, but it takes some elbow grease. If you have a food processor, use it. It’ll save you about fifteen minutes of grating time. I’ve used both, and honestly, the food processor wins for speed and consistency.
• Clean kitchen towel or cheesecloth: This is non-negotiable. You need something to squeeze the moisture out of the grated potatoes and onions. Paper towels will disintegrate. A thin cotton kitchen towel is perfect.
• Large mixing bowl: For the potato mixture. Use a bowl that’s big enough to toss everything without spilling.
• Large skillet or cast iron pan: Cast iron gives you the best heat retention and crispiest results, but any heavy-bottomed skillet works. I’ve used nonstick in a pinch, and it’s fine — just don’t expect quite the same level of crunch.
• Slotted spatula: For flipping the latkes and transferring them to the paper towels. A fish spatula works beautifully here.
• Paper towels or wire rack: For draining the fried latkes. A wire rack set over a baking sheet keeps them crisper than paper towels, but paper towels are easier for cleanup.
• Small saucepan: For the applesauce. Any small pot with a lid will do.
• Immersion blender or potato masher: For smoothing the applesauce. I prefer a chunky applesauce, so I use a potato masher. If you like it silky smooth, use an immersion blender.

Preparation Method

Alright, let’s get cooking. I’ll walk you through every step, including the little things I’ve learned from burning my fingers and making a mess more times than I care to admit.

1. Start the applesauce first. Peel and core the apples, then cut them into rough 1-inch chunks. No need to be precise — they’re going to break down anyway. Put them in a small saucepan with the water, cinnamon stick, lemon juice, and a pinch of salt. Bring to a boil over medium-high heat, then reduce the heat to low, cover, and simmer for 15 to 20 minutes. The apples should be soft enough to mash easily with a fork. Remove the cinnamon stick, then mash or blend to your preferred consistency. Taste and add brown sugar if needed. Set aside to cool. The applesauce will thicken as it cools.
2. Prep the potatoes. Scrub the potatoes well — you can peel them if you want, but I don’t. The peels add texture and a little extra fiber. Grate the potatoes and onion using the large holes of a box grater or the grating disc of your food processor. Work quickly here; potatoes start to oxidize and turn pinkish-brown as soon as they’re exposed to air. It’s fine, it won’t affect the taste, but it’s not pretty.
3. Squeeze out every drop of moisture. This is the most important step, and I cannot stress it enough. Transfer the grated potatoes and onion to a clean kitchen towel. Gather the corners, twist, and squeeze over the sink. Squeeze hard. Then squeeze again. You’ll be shocked at how much liquid comes out. I’ve squeezed out as much as half a cup of liquid before. The drier the mixture, the crispier the latkes. Don’t skip this.
4. Mix the batter. Transfer the squeezed potato-onion mixture to a large bowl. Add the eggs, flour, salt, and pepper. Mix with a fork until everything is evenly combined. The mixture should look shaggy and hold together when you press it, but it shouldn’t be wet. If it looks watery, add another tablespoon of flour.
5. Heat the oil. Pour about ¼ inch of oil into your skillet and heat over medium-high heat. You want the oil hot but not smoking — about 350°F if you’re using a thermometer. To test without one, drop a tiny piece of potato into the oil. If it sizzles immediately and floats to the surface, you’re ready.
6. Form and fry the latkes. Using a spoon or your hands, scoop about 2 tablespoons of the potato mixture and shape it into a rough patty about 2½ inches wide and ¼ inch thick. Don’t make them too thick, or the centers won’t cook through. Carefully place the latke in the hot oil. Don’t crowd the pan — I usually fit 4 to 5 latkes in a 10-inch skillet. Fry for 3 to 4 minutes per side, until deep golden brown and crispy. Flip carefully with a slotted spatula. The oil should stay hot but not smoking throughout; adjust the heat as needed between batches.
7. Drain and season. Transfer the cooked latkes to a paper towel-lined plate or a wire rack. Sprinkle with a little extra salt while they’re still hot. That salt sticks to the oil and makes a huge difference.
8. Keep warm while you finish. If you’re making a big batch, keep the finished latkes on a baking sheet in a 200°F oven while you fry the rest. They’ll stay crisp for up to 30 minutes this way.
9. Serve immediately. Latkes are at their absolute best within 10 minutes of coming out of the oil. Serve with a generous dollop of cinnamon applesauce on the side or on top.

Cooking Tips & Techniques

I’ve made enough latkes to fill a swimming pool, and I’ve learned a few things the hard way. Here are the tips I wish someone had told me before I started.

Don’t rinse the grated potatoes. I know it’s tempting to rinse off the starch, but don’t. That starch is what helps bind the latkes together. If you rinse it away, your latkes will fall apart in the oil. I learned this after my first batch disintegrated into a sad pile of fried potato shreds.

Work in batches and don’t crowd the pan. Putting too many latkes in the pan at once drops the oil temperature, and you’ll end up with greasy, soggy latkes instead of crispy ones. I know it’s tempting to speed things up, but patience pays off here. Give each latke room to breathe.

Use a thermometer if you have one. Oil temperature is everything. Too low, and the latkes absorb oil like sponges. Too high, and they burn on the outside while staying raw in the middle. I aim for 350°F and adjust the heat between batches. If you don’t have a thermometer, watch for the sizzle — it should be lively but not violent.

Squeeze the potatoes again. I know I already said this, but I’m saying it again. After you squeeze the potatoes the first time, let the mixture sit for a minute. You’ll notice more liquid pooling at the bottom of the bowl. Squeeze it again. That second squeeze makes a real difference.

Don’t make them too big. I once made latkes the size of my hand, thinking bigger would be better. They were a disaster — burnt edges, raw center, and a mess in the pan. Stick to 2 to 3 tablespoons of mixture per latke. They cook evenly and flip easily.

Variations & Adaptations

One of the best things about this recipe is how flexible it is. Here are a few ways I’ve adapted it over the years for different diets, seasons, and cravings.

Gluten-Free Latkes: Swap the all-purpose flour for an equal amount of almond flour or gluten-free all-purpose flour. I’ve also used oat flour (just blitz rolled oats in a food processor) with great results. The texture is slightly more delicate, so handle them gently when flipping.

Sweet Potato Latkes: Replace half the russet potatoes with peeled sweet potatoes. The sweet potatoes add a beautiful orange color and a subtle sweetness that pairs beautifully with the cinnamon applesauce. Just note that sweet potatoes have more moisture, so squeeze them extra hard.

Zucchini and Potato Latkes: Grate one medium zucchini along with the potatoes. Salt the zucchini separately and let it sit for 10 minutes before squeezing out the water. This adds a tender texture and a little extra vegetable content. My kids don’t even notice the zucchini.

Savory Herb Variation: Add 2 tablespoons of finely chopped fresh dill or parsley to the batter. The herbs brighten up the flavor and make the latkes feel a little more elegant. I do this when I’m serving them as an appetizer with sour cream instead of applesauce.

Baked Latkes (for a lighter option): Preheat your oven to 425°F. Brush a baking sheet generously with oil. Form the latkes and place them on the sheet, then brush the tops with more oil. Bake for 12 minutes, flip carefully, and bake for another 10 to 12 minutes. They won’t be quite as crispy as fried, but they’re still delicious and way less messy.

Serving & Storage Suggestions

Latkes are at their absolute best fresh out of the pan, but let’s be real — sometimes you need to make them ahead or deal with leftovers. Here’s how to handle both situations.

Serving Temperature and Presentation: Serve latkes hot, straight from the pan or oven. I like to arrange them on a platter in a single layer (not stacked, or they’ll steam and get soft) with a bowl of cinnamon applesauce in the center. A sprinkle of fresh chives or parsley on top adds a nice pop of color. For a holiday table, I sometimes serve them with both applesauce and sour cream so people can choose their adventure.

What to Serve with Latkes: Besides the cinnamon applesauce, latkes pair beautifully with a simple green salad dressed with lemon vinaigrette — the acidity cuts through the richness. They’re also great alongside roasted chicken, brisket, or even a fried egg for breakfast. Honestly, I’ve eaten them as a snack straight from the fridge, and I’m not ashamed.

Refrigerator Storage: Leftover latkes keep in an airtight container in the fridge for up to 4 days. Place a paper towel in the container to absorb excess moisture. They will lose some of their crispiness, but they’re still tasty.

Freezer Storage: This is my favorite trick. Let the latkes cool completely on a wire rack. Place them in a single layer on a baking sheet and freeze for 1 hour, then transfer to a freezer bag. They’ll keep for up to 3 months. To reheat, place them on a baking sheet in a 400°F oven for 8 to 10 minutes, flipping halfway through. They come out almost as crispy as fresh.

Reheating Tips: Do not microwave latkes. I know it’s tempting, but the microwave turns them into sad, rubbery discs. Use the oven or an air fryer (375°F for 3 to 4 minutes) instead. If you’re in a hurry, reheat them in a dry skillet over medium heat for 2 minutes per side.

Flavor Development: The cinnamon applesauce actually gets better after a day in the fridge. The flavors meld and deepen, and the texture thickens nicely. I often make the applesauce a day ahead when I’m planning a big meal.

Nutritional Information & Benefits

I’m not going to pretend these are health food, but they’re made with real ingredients and that counts for something. Here’s the breakdown for one serving (about 3 latkes with ¼ cup applesauce).

• Calories: Approximately 320
• Total Fat: 18g
• Saturated Fat: 2.5g
• Carbohydrates: 35g
• Fiber: 4g
• Sugar: 12g (mostly from the applesauce)
• Protein: 7g
• Sodium: 480mg

The potatoes provide a good source of vitamin C, potassium, and fiber (especially if you leave the skins on). The apples in the applesauce add pectin and antioxidants, and the cinnamon has anti-inflammatory properties. This isn’t a meal you’d eat every day, but it’s a nourishing, satisfying dish that fits into a balanced diet. I like to serve it with a big green salad to round things out.

Dietary Considerations: This recipe is naturally dairy-free and nut-free. For a gluten-free version, use almond or gluten-free flour. For a lower-carb option, substitute the potatoes with grated cauliflower (squeeze it very dry) and use almond flour as the binder. The texture won’t be the same, but it’s a solid alternative.

Allergen Note: Contains eggs and wheat (if using all-purpose flour).

Conclusion

This recipe is more than just crispy potato pancakes to me. It’s the taste of my aunt’s kitchen, the sound of oil sizzling on a cold winter day, and the feeling of finally getting something right after years of trying. I hope it becomes something special for you too, whether you’re making it for a holiday gathering, a cozy weekend breakfast, or just because you’re craving something warm and crispy.

Don’t be afraid to make these your own. Add extra herbs, swap in sweet potatoes, or pile on the applesauce. The best recipes are the ones that adapt to your kitchen and your people. And if you make a batch that falls apart or burns a little? That’s okay. That’s how you learn. I’ve burned plenty of latkes in my day, and I’ll probably burn a few more.

I’d love to hear how yours turn out. Did you try a variation? Did your family fight over the last one? Drop a comment below and let me know. And if you’re looking for more cozy, comforting recipes, check out my crispy garlic chicken or these fluffy buttermilk pancakes — they’ve got that same soul-soothing energy. Happy cooking, friends.

Frequently Asked Questions

Can I make the latke batter ahead of time?

I don’t recommend it. The potatoes will release more liquid as they sit, and the mixture will turn watery and gray. If you need to prep ahead, grate and squeeze the potatoes, then store them in a sealed container in the fridge for up to 4 hours. Add the eggs and flour just before frying.

Why are my latkes falling apart in the oil?

This usually happens for one of three reasons: too much moisture in the potatoes, not enough flour or eggs as binder, or the oil isn’t hot enough. Make sure you’re squeezing the potatoes really well, and test the oil temperature before adding the first batch.

Can I use pre-shredded frozen potatoes?

You can, but thaw them completely and squeeze out every drop of moisture. Frozen shredded potatoes hold a lot of water. I’ve done this in a pinch, and it works, but fresh-grated potatoes give you a better texture and crispiness.

How do I keep latkes crispy for a party?

Keep them in a single layer on a wire rack set over a baking sheet in a 200°F oven. Don’t stack them, and don’t cover them with foil or plastic wrap — that traps steam and makes them soggy. They’ll stay crisp for about 30 minutes this way.

Can I make the cinnamon applesauce without a cinnamon stick?

Yes, but the texture will be different. Use ½ teaspoon of ground cinnamon instead, but stir it in after cooking. If you add it at the beginning, it can taste a bit dusty and might clump. The cinnamon stick gives a more subtle, even flavor that I really prefer.

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