Print

Lighter Crispy Potato Latkes with Homemade Cinnamon Applesauce

lighter crispy potato latkes - featured image
Print Recipe

These lighter, crispy potato latkes are made with simple ingredients and a squeeze-dry technique for perfect crunch. Paired with a quick homemade cinnamon applesauce, they’re a crowd-pleasing dish perfect for Hanukkah or any gathering.

Ingredients

Scale
  • 2 pounds russet potatoes, peeled
  • 1 medium yellow onion, peeled
  • 2 large eggs, lightly beaten
  • 3 tablespoons all-purpose flour
  • 1 teaspoon kosher salt
  • 1/2 teaspoon black pepper, freshly ground
  • 1/4 teaspoon baking powder (optional)
  • 1/2 cup avocado oil, for frying
  • 4 medium apples, peeled, cored, and chopped
  • 1/4 cup water
  • 2 tablespoons maple syrup
  • 1 teaspoon ground cinnamon
  • 1/4 teaspoon ground nutmeg
  • 1 tablespoon lemon juice

Instructions

  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.
  2. Using a box grater or food processor, shred the peeled potatoes and onion together. Work quickly to prevent oxidation.
  3. 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 until barely any moisture remains.
  4. Transfer the squeezed mixture to a large bowl. Add the beaten eggs, 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. 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. 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. Fry for 3-4 minutes per side, until deep golden brown and crispy. Flip carefully with a thin spatula.
  7. 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.
  8. 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 with a generous dollop of the homemade cinnamon applesauce on the side.

Notes

The squeeze-dry method is crucial for crispy latkes. Don’t skip it. Avocado oil is recommended for its high smoke point. For gluten-free, use almond flour. For vegan, use a flax egg. Latkes are best served immediately but can be reheated in a 375°F oven on a wire rack for 5-7 minutes.

Nutrition

Keywords: latkes, potato latkes, crispy latkes, lighter latkes, cinnamon applesauce, homemade applesauce, Hanukkah, holiday recipe, easy latkes

Find it online: https://coracooks.com/lighter-crispy-potato-latkes-with-homemade-cinnamon-applesauce-easy-and-best-recipe/