Description
Crispy, golden potato latkes paired with a homemade cinnamon applesauce that tastes like fall in a bowl. This recipe recreates the nostalgic flavors of a family kitchen, with tips for achieving the perfect shatteringly crisp exterior and soft, creamy center.
Ingredients
Scale
- 2 pounds Russet potatoes (about 4 medium)
- 1 large yellow onion
- 2 large eggs, room temperature
- 3 tablespoons all-purpose flour
- 1½ teaspoons kosher salt (Diamond Crystal; reduce to 1 teaspoon if using Morton’s or fine table salt)
- ½ teaspoon freshly ground black pepper
- About 1 cup vegetable oil (canola, grapeseed, or avocado oil), for frying
- 4 medium apples (about 1½ pounds), a mix of Honeycrisp and Granny Smith
- ¼ cup water
- 1 cinnamon stick
- 1 tablespoon fresh lemon juice
- 2 tablespoons brown sugar (optional)
- Pinch of salt
Instructions
- Start the applesauce first. Peel and core the apples, then cut them into rough 1-inch chunks. 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 until the apples are 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 (it will th…
- Prep the potatoes. Scrub the potatoes well (peeling is optional). Grate the potatoes and onion using the large holes of a box grater or the grating disc of a food processor. Work quickly to minimize oxidation.
- Squeeze out every drop of moisture. 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. The drier the mixture, the crispier the latkes.
- 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 pressed, but not be wet. If it looks watery, add another tablespoon of flour.
- Heat the oil. Pour about ¼ inch of oil into a large skillet and heat over medium-high heat until hot but not smoking (about 350°F). To test, drop a tiny piece of potato into the oil; if it sizzles immediately and floats, you’re ready.
- 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. Carefully place the latke in the hot oil. Don’t crowd the pan (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. Adjust heat as needed between batches.
- Drain and season. Transfer the cooked latkes to a paper towel-lined plate or a wire rack. Sprinkle with a little extra salt while still hot.
- Keep warm while you finish. If 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.
- Serve immediately with a generous dollop of cinnamon applesauce on the side or on top.
Notes
The key to crispy latkes is squeezing out every drop of moisture from the potatoes and onions. Don’t rinse the grated potatoes—the starch helps bind the latkes. Work in batches and don’t crowd the pan to maintain oil temperature. For best results, serve within 10 minutes of frying. The cinnamon applesauce can be made a day ahead for deeper flavor.
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Category: Side Dish
- Cuisine: Jewish
Nutrition
- Serving Size: 3 latkes with ¼ cup
- Calories: 320
- Sugar: 12
- Sodium: 480
- Fat: 18
- Saturated Fat: 2.5
- Carbohydrates: 35
- Fiber: 4
- Protein: 7
Keywords: potato latkes, crispy latkes, cinnamon applesauce, Hanukkah, potato pancakes, holiday recipe, comfort food