Crispy Potato Latkes with Homemade Cinnamon Applesauce (47 characters)

My brother-in-law Mark had refused to eat anything that came out of a frying pan for the better part of a decade. The man would order a salad at a diner, for crying out loud. Then last Hanukkah, I was standing at the stove, making a batch of potato latkes just for myself—honestly, I wasn’t even thinking about him. I was focused on getting that perfect golden-brown edge, the one that shatters when you bite into it. I had my back turned for maybe thirty seconds, and when I looked around, there he was, standing at the counter, eating one straight off the paper towel with this look of pure, unguarded surprise on his face. He didn’t even say anything at first. He just reached for another one.

That moment caught me off guard. I mean, I had been making these crispy potato latkes for years, tweaking the recipe every single time. I had learned the hard way that squeezing out every last drop of moisture from the shredded potatoes was non-negotiable. I had burned my knuckles on box graters more times than I care to admit. But watching Mark, who had sworn off fried food entirely, get caught in the act of eating one of my latkes? That was a different kind of satisfying. It wasn’t about proving a point. It was about the way the tangy, warm homemade cinnamon applesauce cut through the rich, salty crunch of the potato. It was a combination that even a self-proclaimed fried-food hater couldn’t resist.

Maybe you’ve been there, trying to convince someone that a certain dish is worth their time. Or maybe you’re the skeptic yourself, wondering if a homemade version can really beat the boxed stuff. Let me tell you, this recipe is the one that changes minds. It’s the one I keep coming back to, not just for holidays, but for those random Tuesday nights when you need a little bit of comfort. It stayed with me because it proved that a simple, well-made thing can speak for itself. No convincing required.

Why You’ll Love This Recipe

This isn’t just another latke recipe you’ll find floating around the internet. This is the version I have tested about twelve times to get the texture just right—crispy on the outside, tender on the inside, and never, ever greasy. I have made the mistakes so you don’t have to. I have used too much flour (gummy), not enough salt (bland), and I have definitely tried to rush the drying process (soggy disaster). This recipe is built on all those little failures.

• Foolproof Crispiness : The secret is in the squeeze. We are removing maximum moisture, which means you get that shatteringly crisp exterior every single time. No more limp, sad latkes.
• Simple, Pantry-Friendly Ingredients : You probably have potatoes, an onion, an egg, and some flour right now. The applesauce is just apples, water, cinnamon, and a touch of sweetness. No fancy grocery store scavenger hunt required.
• Perfect for Hanukkah or Any Night : Sure, these are a holiday staple, but they are also the perfect side dish for a cozy Sunday dinner or a fun appetizer for a game-day spread.
• Unbelievably Delicious Combo : The warm, spiced applesauce is not an afterthought. It is the yin to the latke’s yang. The sweet, soft applesauce balances the salty, crunchy latke in a way that feels like a hug on a plate.
• Crowd-Pleaser : Even Mark, the certified latke-skeptic, asked for the recipe. That is a win in my book. Kids love them, adults love them, and they disappear faster than you can fry the next batch.

This recipe is comfort food reimagined. It is wholesome enough to feel good about eating, but indulgent enough to feel like a real treat. It is the kind of food that makes you close your eyes after the first bite, just for a second.

What Ingredients You Will Need

This recipe relies on a short list of humble ingredients to create something genuinely special. The magic is in the technique, not the complexity of the shopping list.

For the Crispy Potato Latkes:

• 2 pounds russet potatoes (about 4 medium), peeled. Russets are my go-to because they have a high starch content which helps bind the latkes and gives that fluffy interior. Yukon Golds work too, but they are a little waxy and might not get as crispy.
• 1 medium yellow onion, peeled. The onion adds moisture and sweetness, but we are going to squeeze that moisture right back out.
• 2 large eggs, lightly beaten. These are the binder that holds everything together.
• 3 tablespoons all-purpose flour (or matzo meal for a more traditional texture). You can use a gluten-free all-purpose blend here with good results.
• 1 teaspoon kosher salt, plus more for finishing. I prefer Diamond Crystal brand for its clean taste and flaky texture.
• 1/2 teaspoon black pepper, freshly ground.
• 1/2 cup neutral oil for frying, like avocado oil or grapeseed oil. Do not use olive oil here; it has a low smoke point and will burn, making the latkes taste bitter.

For the Homemade Cinnamon Applesauce:

• 3 medium apples, peeled, cored, and roughly chopped. I love using a mix of Honeycrisp and Granny Smith. The Honeycrisp brings natural sweetness, and the Granny Smith adds a nice tangy kick.
• 1/4 cup water.
• 2 tablespoons maple syrup or brown sugar. Adjust based on how sweet your apples are.
• 1 teaspoon ground cinnamon. I prefer Saigon cinnamon for its warm, slightly spicy flavor.
• Pinch of salt.

The applesauce is almost too easy to make from scratch, and the difference from the store-bought stuff is night and day. You get to control the sweetness and the texture—chunky or smooth, it is up to you. If you are in a pinch, a good quality store-bought applesauce works, but I promise the homemade version is worth the extra ten minutes.

Equipment Needed

You do not need a lot of fancy tools to make these latkes, which is part of their charm. But a few specific items will make the process much smoother.

• Box grater or food processor with a shredding disc. A box grater gives you more control over the texture, but a food processor is significantly faster. I use my Cuisinart food processor when I am making a double batch for a crowd.
• Clean kitchen towel or cheesecloth. This is the most important tool. You need something sturdy to wring every last drop of liquid out of the shredded potatoes and onions. A thin dish towel works perfectly.
• Large mixing bowl. For combining the shredded, dried potato mixture with the eggs and flour.
• Large heavy-bottomed skillet. Cast iron is ideal because it holds heat evenly, but a stainless steel or non-stick pan will work. Avoid thin pans that create hot spots.
• Spatula. A thin metal spatula is best for flipping the latkes without breaking them.
• Paper towels or a wire rack set over a baking sheet. For draining the fried latkes. A wire rack keeps them crispier than paper towels, which can trap steam.

If you don’t have a food processor, do not worry. Grating by hand takes a little longer, but it is a great arm workout and gives you a slightly more rustic texture. I have done it both ways, and honestly, the results are equally delicious.

Preparation Method

This process has a few key steps, but they are all straightforward. The most important part is the drying step—do not skip it or rush it.

1. Start the applesauce first. In a medium saucepan, combine the chopped apples, water, maple syrup, cinnamon, and a pinch of salt. Bring to a simmer over medium heat, then reduce the heat to low, cover, and cook for 15-20 minutes, stirring occasionally, until the apples are very soft and falling apart. Remove from the heat and mash with a fork or potato masher for a chunky sauce, or blend with an immersion blender for a smooth one. Taste and adjust the sweetness or cinnamon. Set aside to cool. It will thicken as it sits.
2. Shred the potatoes and onion. Using the large holes of a box grater or your food processor’s shredding disc, shred the peeled potatoes and the peeled onion together. Work quickly, as the potatoes will start to oxidize and turn pinkish—this is normal and won’t affect the flavor.
3. The crucial squeeze. Transfer the shredded mixture to the center of your clean kitchen towel. Gather the corners of the towel and twist it tightly over the sink. Squeeze and wring with all your strength. You want to extract as much starchy liquid as possible. This is the single most important step for crispy latkes. Keep squeezing until barely any liquid comes out. The mixture should feel dry to the touch.
4. Mix the batter. Transfer the squeezed, dry potato-onion mixture to a large bowl. Add the beaten eggs, flour, salt, and pepper. Mix with a fork until everything is evenly combined. The mixture should hold together when you press a small amount in your palm. If it seems too wet, add another tablespoon of flour.
5. Heat the oil. Place your large skillet over medium-high heat and add enough oil to coat the bottom of the pan with about 1/4 inch of oil. Let the oil heat up for 2-3 minutes. To test if it is ready, drop a tiny piece of potato mixture into the oil—it should sizzle immediately and vigorously.
6. Form and fry the latkes. Using a heaping tablespoon or a small cookie scoop, carefully drop portions of the potato mixture into the hot oil. Gently flatten each one with the back of your spatula to form a pancake about 1/4 to 1/2 inch thick. Do not overcrowd the pan—work in batches, leaving about an inch of space between each latke. Fry for 3-4 minutes per side, until deeply golden brown and crispy. Resist the urge to flip them too early; let them develop a proper crust.
7. Drain and season. Using your slotted spatula, transfer the cooked latkes to a wire rack set over a baking sheet or a plate lined with paper towels. Immediately sprinkle them with a pinch of flaky sea salt while they are still hot. This final seasoning makes a big difference.
8. Keep warm while frying the rest. Place the baking sheet with the latkes in a 200°F (93°C) oven to keep them warm and crispy while you finish frying the remaining batches. Add a little more oil to the pan between batches if needed.

Cooking Tips & Techniques

I have made a lot of mistakes with latkes over the years. Here is what I have learned so you can skip the frustration.

First, do not rinse the shredded potatoes after squeezing them. I used to think you had to rinse off the starch, but that starch is your friend. It helps bind the latkes together and gives them that soft, tender interior. Just squeeze them dry and move on.

Second, watch your oil temperature. If the oil is not hot enough, the latkes will absorb it like a sponge and become greasy. If it is too hot, they will burn on the outside before the inside is cooked. Medium-high heat is usually the sweet spot. If you see the oil starting to smoke, turn the heat down immediately. I learned this the hard way when I set off my smoke detector at 7 AM on a Sunday.

Third, do not press down on the latkes while they are frying. I know it is tempting to smash them flat with your spatula, but this forces the oil into the latke and makes them heavy. Just flatten them gently when you first put them in the pan, and then leave them alone.

Finally, timing is everything. I like to make the applesauce first so it can cool while I prep the latkes. Then I fry all the latkes and serve them immediately with the applesauce on the side. If you are serving a crowd, keep the latkes warm in the oven as described, but do not hold them for longer than 30 minutes or they will start to lose their crunch.

Variations & Adaptations

This recipe is a fantastic base for experimentation. Here are a few ways I have adapted it over the years.

• Vegetable Medley Latkes : Swap out half the potato for shredded zucchini or carrot. If using zucchini, be sure to squeeze it even more aggressively, as it holds a lot of water. The color and flavor are wonderful.
• Sweet Potato Latkes : Replace the russet potatoes with peeled sweet potatoes. They fry up beautifully and have a natural sweetness that pairs perfectly with the cinnamon applesauce. You might need to add an extra tablespoon of flour since sweet potatoes are less starchy.
• Herb and Garlic Latkes : Add 2 tablespoons of finely chopped fresh chives or dill and one minced garlic clove to the batter. It adds a bright, fresh note that cuts through the richness of the frying oil.
• Vegan Option : Replace the eggs with a flax egg (1 tablespoon ground flaxseed mixed with 3 tablespoons water, let sit for 5 minutes) and use a gluten-free flour blend. They will be a little more delicate, so handle them gently when flipping.
• Savory Topping Twist : While the applesauce is a classic, try serving these with a dollop of sour cream or Greek yogurt and a sprinkle of smoked paprika for a completely different, but equally delicious, experience.

My personal favorite variation is the sweet potato version with extra cinnamon in the applesauce. It feels like fall on a plate, and I have been known to make it for breakfast with a fried egg on top.

Serving & Storage Suggestions

These latkes are best served immediately, fresh out of the pan, while they are still shatteringly crisp. Pile them on a warm platter and serve the homemade cinnamon applesauce in a small bowl on the side. A sprinkle of fresh chopped chives or a dusting of powdered sugar makes for a beautiful presentation.

They pair wonderfully with a simple green salad dressed with a lemon vinaigrette to cut through the richness. For a heartier meal, serve them alongside roasted chicken or a piece of baked salmon. And honestly, they are fantastic on their own as a snack or appetizer.

If you have leftovers (which is rare in my house), store them in an airtight container in the refrigerator for up to 3 days. To reheat, do not use the microwave—it will turn them into sad, soggy discs. Instead, reheat them in a 375°F (190°C) oven on a wire rack for about 8-10 minutes, or until they are hot and crispy again. You can also reheat them in a dry skillet over medium heat for a couple of minutes per side.

The applesauce will keep in a sealed jar in the refrigerator for up to a week. It actually gets better as the flavors meld. I often make a double batch just to have it on hand for yogurt, oatmeal, or pork chops.

Nutritional Information & Benefits

Per serving (2 latkes with about 1/4 cup applesauce): Approximately 280 calories, 12g fat, 38g carbohydrates, 5g fiber, 7g protein.

These latkes are a source of complex carbohydrates from the potatoes, which provide sustained energy. The potatoes also contain vitamin C and potassium, especially if you leave the skin on (though peeling is traditional for latkes). The apples in the applesauce are rich in fiber and antioxidants, particularly quercetin, which is great for heart health.

This recipe is naturally nut-free and can be made gluten-free and vegan with the substitutions mentioned above. It is a satisfying dish that fits into a balanced diet when enjoyed in moderation. I love that it feels like a treat, but it is made from whole, recognizable ingredients. No preservatives, no weird additives—just good food.

Conclusion

This recipe for crispy potato latkes with homemade cinnamon applesauce is more than just a holiday dish. It is a testament to the power of simple ingredients and a little bit of patience. It is the recipe that convinced my brother-in-law to give fried food a second chance, and it is the recipe I turn to whenever I need a little bit of comfort that doesn’t come from a box.

I hope you give these a try, and I hope you make them your own. Maybe you add a little more pepper, or you swap in sweet potatoes, or you serve them with sour cream instead of applesauce. That is the beauty of cooking—you get to decide. Let me know in the comments how they turned out. Did you change anything? Did you have a Mark moment of your own? I would love to hear about it.

Go on, get your pan hot and your grater ready. You have some latkes to make. Happy cooking!

Frequently Asked Questions

Can I prepare the latke batter ahead of time?

It is best to fry the latkes immediately after mixing the batter. The potatoes will continue to release liquid and oxidize, which can affect the texture and color. If you must prep ahead, squeeze the potatoes dry and store them in a sealed bag in the fridge for up to a few hours, then mix in the eggs and flour right before frying.

Why are my latkes falling apart in the pan?

This usually happens if the mixture is too wet or if there is not enough binder. Make sure you are squeezing the potato-onion mixture very thoroughly. You can also try adding an extra tablespoon of flour or another egg to help hold things together. Let the latkes cook undisturbed for a full 3-4 minutes before attempting to flip them.

Can I bake these instead of frying them?

You can, but they will not be as crispy. To bake, preheat your oven to 425°F (220°C) and line a baking sheet with parchment paper. Brush the latkes with oil on both sides and bake for 12-15 minutes, flipping halfway through. They will be good, but they will lack that signature shatter-crunch of a fried latke.

What is the best potato for latkes?

Russet potatoes are the gold standard. Their high starch content and low moisture make for the fluffiest interior and the crispiest exterior. Yukon Golds are a decent substitute, but they are waxier and can result in a denser, less crispy latke.

Can I freeze cooked latkes?

Yes! Freeze them in a single layer on a baking sheet until solid, then transfer them to a freezer-safe bag. They will keep for up to 2 months. To reheat, place them directly from the freezer onto a baking sheet and bake at 375°F (190°C) for 10-12 minutes, or until hot and crispy. Do not thaw them first, or they will get soggy.

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