Lighter Crispy Potato Latkes with Homemade Cinnamon Applesauce – Easy & Best Recipe

The neighborhood potluck was in six hours and I’d completely forgotten. Everyone else would be bringing their signature dishes—Mrs. Gable’s legendary seven-layer dip, the Johnsons’ slow-cooked brisket that took two days, and my across-the-street neighbor’s famous chocolate soufflé. I had a bag of potatoes, one sad-looking apple, and a half-empty jar of cinnamon. Honestly, I almost just brought store-bought chips. But then I remembered my grandmother’s latke recipe, and a little voice in my head said, “Make it lighter, make it work.” So I grabbed a clean kitchen towel, started shredding, and hoped for the best. The power went out halfway through grating the onions, which meant I was crying over a cutting board by candlelight—not my finest moment, let me tell you. But I squeezed every last drop of moisture out of those potatoes, seasoned them with a heavy hand, and fried up a batch of the crispiest, most golden latkes I’d ever made. And the applesauce? I threw that single apple into a pot with some water and cinnamon, crossed my fingers, and let it simmer. The result was a revelation. That night, my lighter crispy potato latkes with homemade cinnamon applesauce were gone in fifteen minutes. Someone actually asked me for the recipe. Me! The person who brought the “simple” dish. Maybe you’ve been there—when the thing you threw together under pressure becomes the thing everyone wants. That’s this recipe. It’s the underdog that wins every time.

Why You’ll Love This Recipe

These aren’t your average latkes. I’ve tested this recipe more times than I care to count, tweaking the ratio of potato to onion, perfecting the squeeze-dry technique, and figuring out the exact heat for the crispiest exterior without a greasy mess. What you get is a latke that’s lighter, crispier, and more flavorful than the traditional version—and it won’t leave you feeling heavy.

• Quick & Easy: From start to finish, these latkes come together in under 45 minutes. Perfect for a last-minute holiday appetizer or a weeknight dinner when you want something special without the fuss.
• Simple Ingredients: You probably have everything in your kitchen right now. Potatoes, onion, egg, a little flour (or almond flour for gluten-free), salt, and pepper. That’s it.
• Perfect for Hanukkah or Any Gathering: Whether it’s a holiday party, a Sunday brunch, or just a Tuesday when you need comfort food, these latkes deliver.
• Crowd-Pleaser: I’ve served these to kids, grandparents, and picky eaters. They disappear every single time. The texture is that good.
• Unbelievably Delicious: The outside is shatteringly crispy, the inside is tender and flavorful, and the homemade cinnamon applesauce adds a sweet-tart contrast that makes each bite unforgettable.

What makes this recipe different from the rest? It’s the squeeze-dry method. I learned this the hard way after making soggy latkes for years. Getting as much moisture out of the potatoes as possible is the secret to that perfect crunch. And the applesauce? It’s not an afterthought—it’s a star. Simmered with cinnamon until thick and fragrant, it complements the savory latkes in a way that jarred applesauce just can’t match.

This recipe isn’t just good—it’s the kind that makes you close your eyes after the first bite. It’s comfort food reimagined: lighter, faster, but with the same soul-soothing satisfaction. Perfect for impressing guests without stress, or turning a simple meal into something memorable.

What Ingredients You Will Need

This recipe uses simple, wholesome ingredients to deliver bold flavor and satisfying texture without the fuss. Most of these are pantry staples, so you can whip up a batch anytime the craving hits.

For the Lighter Crispy Potato Latkes

• 2 pounds russet potatoes, peeled (Yukon Golds also work well for a creamier interior)
• 1 medium yellow onion, peeled
• 2 large eggs, lightly beaten (room temperature is best)
• 3 tablespoons all-purpose flour (or almond flour for a gluten-free option)
• 1 teaspoon kosher salt, plus more for finishing
• 1/2 teaspoon black pepper, freshly ground
• 1/4 teaspoon baking powder (optional, but gives a slightly fluffier texture)
• 1/2 cup avocado oil (or another high-smoke-point oil like grapeseed or vegetable), for frying

For the Homemade Cinnamon Applesauce

• 4 medium apples, peeled, cored, and chopped (I prefer Honeycrisp or Fuji for natural sweetness; Granny Smith works if you like it tart)
• 1/4 cup water
• 2 tablespoons maple syrup (or honey, or brown sugar)
• 1 teaspoon ground cinnamon
• 1/4 teaspoon ground nutmeg (freshly grated if you have it)
• 1 tablespoon lemon juice (to brighten the flavor and prevent browning)

Ingredient Tips: For the best texture, look for firm, medium-sized russet potatoes. They have the right starch content for crispy latkes. I recommend Bob’s Red Mill almond flour if going gluten-free—it doesn’t get gummy. For the applesauce, avoid using pre-sweetened applesauce as a substitute; the homemade version is where the magic happens. If you’re in a pinch, you can use 1 cup of store-bought unsweetened applesauce and stir in 1/2 teaspoon cinnamon and a drizzle of maple syrup, but honestly, the homemade version is so easy and so much better.

Equipment Needed

You don’t need a fancy kitchen to make these latkes. Here’s what I use:

• Box grater or food processor with a shredding disc: I use a box grater for the best texture—it gives you those long, thin shreds that crisp up beautifully. A food processor is faster, but the shreds are shorter and can sometimes get mushy. If using a food processor, pulse gently.
• Clean kitchen towel or cheesecloth: This is non-negotiable. You need to squeeze every drop of liquid out of the potato-onion mixture. A thin dish towel works perfectly.
• Large mixing bowl
• Large skillet (cast iron is ideal for even heat and crispiness, but non-stick works too)
• Spatula (a thin metal spatula is best for flipping)
• Paper towels or a wire rack for draining
• Small saucepan for the applesauce
• Immersion blender or potato masher (if you want chunky or smooth applesauce)

Budget-Friendly Tip: Don’t have a food processor? No problem. A box grater costs a few dollars and works like a charm. I actually prefer it. And if you don’t have cheesecloth, a clean, lint-free kitchen towel is your best friend.

Preparation Method

Let’s make these lighter crispy potato latkes with homemade cinnamon applesauce. Trust me, the process is easier than you think.

1. Start the applesauce first. In a small saucepan, combine the chopped apples, water, maple syrup, cinnamon, nutmeg, and lemon juice. Bring to a boil over medium-high heat, then reduce the heat to low, cover, and simmer for 15-20 minutes, until the apples are very soft and falling apart. Stir occasionally. Once done, remove from heat and mash with a potato masher for a chunky texture, or use an immersion blender for a smooth sauce. Set aside to cool. The flavors will deepen as it sits.
2. Prepare the potato mixture. Using a box grater or food processor, shred the peeled potatoes and onion together. Work quickly—potatoes oxidize and turn pinkish-gray if left too long (don’t worry, it’s safe, just not pretty).
3. The most important step: squeeze out the liquid. Transfer the shredded potato-onion mixture to a clean kitchen towel. Gather the corners and twist tightly over the sink, squeezing with all your strength. You’ll be amazed at how much liquid comes out. Keep squeezing until barely any moisture remains. This is the secret to crispy latkes. I once skipped this step in a hurry, and I ended up with greasy, soggy pancakes. Never again.
4. Mix the batter. Transfer the squeezed mixture to a large bowl. Add the beaten eggs, flour (or almond flour), salt, pepper, and baking powder (if using). Stir until everything is well combined. The mixture should hold together when pressed—if it’s too wet, add another tablespoon of flour.
5. Heat the oil. Pour the avocado oil into a large skillet and heat over medium-high heat until shimmering but not smoking. The oil should be about 1/4 inch deep. To test if it’s ready, drop a tiny piece of potato mixture into the oil—it should sizzle immediately.
6. Form and fry the latkes. Scoop about 2 tablespoons of the mixture and carefully drop it into the hot oil. Use the back of a spatula to gently flatten it into a 3-inch round. Don’t overcrowd the pan—leave space between each latke so they crisp evenly. Fry for 3-4 minutes per side, until deep golden brown and crispy. Flip carefully with a thin spatula.
7. Drain and season. Transfer the cooked latkes to a paper towel-lined plate or a wire rack set over a baking sheet. Sprinkle immediately with a pinch of flaky sea salt while they’re still hot. This step makes a huge difference.
8. Keep warm. If making a large batch, place the finished latkes on a wire rack in a 200°F oven to keep them warm and crispy while you fry the rest.
9. Serve immediately. Latkes are best eaten within minutes of frying. Serve with a generous dollop of the homemade cinnamon applesauce on the side.

Cooking Tips & Techniques

I’ve made a lot of latkes in my day, and I’ve learned a few things the hard way. Here are my best tips for perfect results every time.

• Don’t skip the squeeze. I cannot stress this enough. The more moisture you remove, the crispier your latkes will be. I once got distracted and didn’t squeeze enough, and my latkes turned out like sad, oily pancakes. Learn from my mistake.
• Use the right oil. Avocado oil has a high smoke point and a neutral flavor, making it ideal for frying. Olive oil will burn and impart a bitter taste. Vegetable oil or grapeseed oil also work well.
• Don’t overcrowd the pan. This is a common mistake. When you add too many latkes at once, the oil temperature drops, and they absorb more oil instead of getting crispy. Fry in batches and let the oil come back up to temperature between batches.
• Grate the onion with the potato. The onion releases moisture that helps bind the latkes, and grating them together saves time. Plus, the flavor melds beautifully.
• Season while hot. That final sprinkle of salt right after frying is what makes the latkes truly irresistible. It also helps draw out any remaining moisture from the surface.
• Multitask wisely. While the applesauce simmers, you can prep the potatoes. While the latkes fry, you can set the table. It all comes together in under an hour.

Variations & Adaptations

This recipe is wonderfully adaptable. Here are some of my favorite variations:

• Gluten-Free Version: Swap the all-purpose flour for almond flour or gluten-free all-purpose blend. The texture is slightly more delicate but still delicious.
• Vegan Option: Replace the eggs with a flax egg (1 tablespoon ground flaxseed mixed with 3 tablespoons water, let sit for 5 minutes). The texture won’t be quite as crispy, but it’s still very good.
• Add Vegetables: Grate a small zucchini or carrot along with the potatoes. Squeeze out the excess moisture just like you do with the potatoes. This adds color and nutrients.
• Herb-Infused Latkes: Add 2 tablespoons of chopped fresh dill or chives to the batter. It gives a lovely fresh flavor that pairs beautifully with the applesauce.
• Spiced Applesauce: For a twist, add a pinch of cardamom or ginger to the applesauce. I once added a star anise while simmering, and the flavor was incredible.
• Sweet Potato Latkes: Replace half the russet potatoes with grated sweet potatoes. The result is slightly sweeter and beautifully orange. Pair with the cinnamon applesauce for a fall-inspired treat.

Serving & Storage Suggestions

These lighter crispy potato latkes with homemade cinnamon applesauce are best enjoyed fresh and hot, but here’s how to make the most of them.

Serving: Serve the latkes immediately after frying, while they’re still hot and crispy. Arrange them on a platter with a bowl of the homemade cinnamon applesauce in the center for dipping. For a savory twist, you can also serve them with a dollop of sour cream or Greek yogurt and a sprinkle of fresh chives. They pair beautifully with a simple green salad or a bowl of roasted chicken soup.

Storage: If you have leftovers (unlikely, but possible), let the latkes cool completely on a wire rack. Store them in an airtight container in the refrigerator for up to 3 days. The applesauce will keep for up to a week in the fridge.

Reheating: The best way to reheat latkes is in a 375°F oven on a wire rack for 5-7 minutes, flipping halfway. This restores their crispiness. Avoid the microwave—it will make them soggy. You can also reheat them in a dry skillet over medium heat for 2-3 minutes per side.

Freezing: Latkes freeze beautifully. Place them in a single layer on a baking sheet and freeze until solid, then transfer to a freezer-safe bag. To reheat, bake from frozen at 375°F for 10-12 minutes. The flavor and texture hold up surprisingly well.

Nutritional Information & Benefits

These lighter crispy potato latkes are a healthier take on a classic comfort food. Here’s the estimated nutrition per serving (3 latkes with 2 tablespoons applesauce):

• Calories: 220
• Fat: 10g
• Carbohydrates: 28g
• Fiber: 4g
• Protein: 5g
• Sugar: 8g (from the applesauce)

Health Benefits: Potatoes are a good source of vitamin C, potassium, and fiber (especially if you leave the skin on). The apples in the applesauce provide pectin, a type of fiber that supports gut health, and cinnamon is known for its anti-inflammatory properties. By using less oil and baking instead of deep-frying in the traditional method, these latkes are lighter without sacrificing flavor. This recipe is naturally vegetarian and can be made gluten-free and vegan with simple substitutions.

Dietary Considerations: This recipe is nut-free (if using all-purpose flour) and can be made dairy-free. It contains eggs and gluten (if using all-purpose flour).

Conclusion

These lighter crispy potato latkes with homemade cinnamon applesauce have become a staple in my kitchen, and I have a feeling they’ll become one in yours too. They’re the perfect balance of crispy, tender, savory, and sweet—everything you want in a comforting dish without the heaviness. Whether you’re making them for Hanukkah, a holiday gathering, or just a cozy night in, they never fail to impress. I love how simple ingredients can come together to create something so special. So go ahead, give them a try. Squeeze those potatoes dry, fry them until golden, and don’t forget that generous scoop of cinnamon applesauce. And when someone asks for the recipe—because they will—tell them it came from a panicked, underdog moment that turned into something wonderful. I’d love to hear how yours turn out! Leave a comment below or tag me in your photos. Happy cooking!

Frequently Asked Questions

Can I make these latkes ahead of time?

Yes! You can fry the latkes up to 2 hours ahead and keep them warm in a 200°F oven on a wire rack. For longer storage, freeze them as directed above and reheat in the oven.

Why are my latkes falling apart?

This usually happens if there’s too much moisture in the batter or not enough binder. Make sure you squeeze the potato-onion mixture very well, and if the batter still seems wet, add another tablespoon of flour or almond flour.

Can I use a different type of apple for the applesauce?

Absolutely. Honeycrisp, Fuji, Gala, or Braeburn all work beautifully. If you prefer a tart applesauce, use Granny Smith apples. You can also mix apple varieties for a more complex flavor.

How do I keep latkes crispy after frying?

The key is to drain them on a wire rack instead of paper towels. Paper towels trap steam and make the bottoms soggy. A wire rack allows air to circulate, keeping the latkes crisp. Sprinkle with salt immediately while hot.

Can I bake these latkes instead of frying?

Yes, for an even lighter version. Preheat your oven to 425°F, line a baking sheet with parchment paper, and brush with oil. Form the latkes on the sheet, brush the tops with more oil, and bake for 12-15 minutes per side, until golden and crispy. They won’t be quite as crispy as fried, but they’re still delicious.

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