Easy Latkes with Applesauce

I am obsessed with these latkes — crispy, golden potato pancakes that hit a sweet spot between crunchy and tender, and yes, they pair like a dream with tangy applesauce. They’re the kind of recipe that makes the house smell like childhood and chilly mornings: simple pantry ingredients, a little elbow grease, and a payoff that’s way louder than the effort.

My husband declared these his “comfort-food champion” after I made them for brunch on a rainy Sunday and didn’t burn a single one (miracle). The kids? They eat their weight in latkes and then ask for more applesauce. This recipe turned into our quick-weeknight fallback: one skillet, a pile of grated potatoes, and laughs while someone inevitably flips one too soon. True story — I once tried to cut a corner and skipped squeezing the shredded potatoes dry. Soggy disaster. Learned the hard way, but now it’s ritual: squeeze, season, fry, repeat.

Kitchen Talk

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I do most of my latke-making with a food processor because I’m lazy that way, but hand-grating gives you that old-school rhythm and slightly chunkier texture — both are valid, dramatic differences included. Always squeeze the potatoes like you mean it; I use a clean kitchen towel and twist until my arms cry uncle. Also: don’t skimp on oil — a thin, hot layer is the trick to crisp edges without soggy middles. If you’re frying for a crowd, keep them warm in a 200°F oven on a rack so they stay crisp and don’t steam themselves into sadness.

Shopping Tips

– Produce/Fruit: Choose starchy potatoes (russets or Yukon gold) — they make for crispier latkes. For applesauce, Granny Smith or Honeycrisp give a good sweet-tart balance.
– Vegetables: Get one medium onion (yellow or sweet) — it adds flavor and moisture balance; avoid watery summer onions.
– Eggs: Use large eggs for binding; fresher eggs don’t change the texture much but they’re nicer to crack in a rush.
– Baking Basics (Flour/Sugar/Leaveners): A few tablespoons of all-purpose flour or matzo meal helps everything hold together; if you’re gluten-free, use a 1:1 GF flour or extra matzo meal.
– Fats & Oils: Neutral oil with a high smoke point (canola, vegetable, sunflower) is your friend for frying — don’t use olive oil for this unless you like smoke and drama.

Prep Ahead Ideas

– Grate the potatoes and onion the night before, toss them in a bowl lined with paper towels, and store covered in the fridge to let a bit of liquid settle.
– Make the applesauce a day ahead — it mellows and tastes way better after a night in the fridge.
– Whisk eggs and measure flour into a container so all you do is mix and fry when hunger hits.
– Store grated potatoes in an airtight container with a clean towel on top to keep them from oxidizing too quickly.

✔Time-Saving Tricks

– Use a food processor with the grater disk to shave minutes and save your knuckles.
– Keep a thermometer handy so oil stays in the sweet spot (around 350–375°F) — less time babysitting equals more time eating.
– Make a big batch and reheat in a toaster oven for 5–8 minutes to re-crisp instead of frying more.
– Store leftover applesauce in single-serve jars for grab-and-go breakfasts.

✔Common Mistakes

– Not squeezing the potatoes thoroughly — I did this once and ended up with limp, sad latkes; fix: drain and squeeze until practically dry.
– Oil too cool — latkes absorb oil and become greasy; fix: bump the heat and fry a test latke first.
– Overcrowding the pan — lowers the oil temp and makes everything soggy; work in batches.
– Batter too loose — add a tablespoon of flour or a sprinkle of matzo meal and try again.

What to Serve It With

– Classic applesauce and a dollop of sour cream (or plain Greek yogurt).
– Quick arugula salad with lemon vinaigrette to cut the richness.
– Smoked salmon and a quick dill-onion creme for brunch vibes.
– Fried egg on top for a hearty breakfast or dinner.

✔Tips & Mistakes

– Test one latke first to check seasoning and oil temp before committing to the whole batch.
– Use medium-high heat — you want a steady sizzle, not a scream from the pan.
– Don’t flip too early; wait until edges are golden and you can slide a spatula under easily.
– If a batch turns greasy, drain on paper towels and finish the rest at a slightly higher temp.

✔Storage Tips

Store leftovers in an airtight container in the fridge for up to 3 days. Reheat in a toaster oven or oven at 375°F on a rack to bring back the crispness — the microwave will make them chewy, but hey, it works in a pinch for breakfast. You can freeze cooked latkes double-layered with parchment in a freezer bag for up to 2 months; reheat from frozen in a hot oven to re-crisp. Cold latkes? No shame — they’re perfectly snackable with applesauce and a little sharp cheese.

✔Variations and Substitutions

– Sweet potato latkes: swap half or all potatoes for sweet potatoes, add a pinch of cinnamon for cozy vibes.
– Gluten-free: use matzo meal or a GF flour blend instead of all-purpose.
– Vegan-ish: try a flax “egg” (1 tbsp flax + 3 tbsp water) and add a bit more starch — they won’t be identical but still good.
– Herb add-ins: chopped chives, parsley, or dill brighten the batter. I’ve tried cheddar-studded latkes and no regrets, but they’re messier to flip.

Frequently Asked Questions

Easy Latkes with Applesauce

Crisp, golden potato latkes served with a cozy, cinnamon-kissed applesauce. Simple ingredients, big comfort.

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Prep Time: 25 minutes minutes

Cook Time: 35 minutes minutes

Total Time: 1 hour hour

Servings: 6

Ingredients

 

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Latkes

• ▢ 2.25 lb russet potatoes, peeled and coarsely shredded Squeeze out moisture well
• ▢ 0.75 cup grated yellow onion
• ▢ 2 large eggs, lightly beaten
• ▢ 0.5 cup matzo meal or use all-purpose flour
• ▢ 0.5 tsp baking powder
• ▢ 1.25 tsp kosher salt plus more to finish
• ▢ 0.5 tsp freshly ground black pepper
• ▢ 0.75 cup neutral oil for frying; add as needed

Applesauce

• ▢ 2 lb apples, peeled, cored, and chopped mix of sweet-tart varieties
• ▢ 0.5 cup water
• ▢ 2 tbsp granulated sugar adjust to taste
• ▢ 1 tbsp fresh lemon juice
• ▢ 0.5 tsp ground cinnamon
• ▢ 0.125 tsp kosher salt

Instructions

Preparation Steps

• Simmer apples, water, sugar, lemon juice, cinnamon, and salt in a medium saucepan over medium heat.
• Cover and cook, stirring occasionally, until apples are very tender, 15–20 minutes. Mash to chunky or smooth. Keep warm.
• Shred potatoes and grate onion. Wrap in a clean towel and wring out as much liquid as possible.
• Whisk eggs in a large bowl. Add potatoes, onion, matzo meal, baking powder, salt, and pepper. Mix until just combined.
• Heat a large skillet over medium to medium-high. Add oil to a thin layer, about 1/4 inch deep.
• Scoop heaping tablespoons of batter into the pan. Flatten gently. Fry until deep golden, 3–4 minutes per side.
• Transfer latkes to a rack or paper towels. Sprinkle with a pinch of salt. Repeat with remaining batter, adding oil as needed.
• Serve latkes hot with warm or chilled applesauce. Add sour cream if you like.

Notes

Variation: Swap in 1/2 lb shredded sweet potato for a touch of sweetness. To keep latkes crisp for a crowd, hold them on a wire rack set over a sheet pan in a 250°F oven for up to 30 minutes. Leftovers freeze well—cool completely, then reheat at 400°F until crisp.

This recipe is an original creation inspired by classic Easy Latkes with Applesauce flavors. All ingredient ratios and instructions are independently developed.