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Crispy Potato Latkes with Homemade Cinnamon Applesauce

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These crispy potato latkes are perfectly golden and shatteringly crunchy, paired with a warm, spiced homemade cinnamon applesauce. A foolproof recipe that even fried-food skeptics will love.

Ingredients

Scale
  • 2 pounds russet potatoes (about 4 medium), peeled
  • 1 medium yellow onion, peeled
  • 2 large eggs, lightly beaten
  • 3 tablespoons all-purpose flour (or matzo meal)
  • 1 teaspoon kosher salt, plus more for finishing
  • 1/2 teaspoon black pepper, freshly ground
  • 1/2 cup neutral oil for frying (avocado or grapeseed oil)
  • 3 medium apples (Honeycrisp and Granny Smith mix), peeled, cored, and roughly chopped
  • 1/4 cup water
  • 2 tablespoons maple syrup or brown sugar
  • 1 teaspoon ground cinnamon (Saigon preferred)
  • Pinch of salt

Instructions

  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 heat to low, cover, and cook for 15-20 minutes, stirring occasionally, until apples are very soft. Remove from heat and mash with a fork or potato masher for chunky sauce, or blend with an immersion blender for smooth. Set aside to cool.
  2. Shred the potatoes and onion using the large holes of a box grater or a food processor with a shredding disc. Work quickly to prevent oxidation.
  3. Transfer the shredded mixture to the center of a clean kitchen towel. Gather the corners and twist tightly over the sink, squeezing out as much liquid as possible. The mixture should feel dry to the touch.
  4. Transfer the squeezed potato-onion mixture to a large bowl. Add beaten eggs, flour, salt, and pepper. Mix with a fork until evenly combined. The mixture should hold together when pressed.
  5. Place a large heavy-bottomed skillet over medium-high heat and add enough oil to coat the bottom with about 1/4 inch. Heat for 2-3 minutes until a test piece sizzles immediately.
  6. Using a heaping tablespoon or small cookie scoop, drop portions of the potato mixture into the hot oil. Gently flatten each with a spatula to form a pancake about 1/4 to 1/2 inch thick. Fry in batches without overcrowding, for 3-4 minutes per side, until deeply golden brown and crispy.
  7. Transfer cooked latkes to a wire rack set over a baking sheet or paper towel-lined plate. Immediately sprinkle with flaky sea salt while hot.
  8. Keep latkes warm in a 200°F (93°C) oven while frying remaining batches. Add more oil between batches if needed.

Notes

Do not rinse the shredded potatoes after squeezing—the starch helps bind the latkes. Watch oil temperature carefully; if it smokes, reduce heat immediately. Do not press down on latkes while frying. For best results, serve immediately. Leftover latkes can be reheated in a 375°F oven on a wire rack for 8-10 minutes. Applesauce keeps in the refrigerator for up to a week.

Nutrition

Keywords: potato latkes, crispy latkes, homemade applesauce, Hanukkah recipe, potato pancakes, cinnamon applesauce, holiday recipe, comfort food

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