Easy Latkes with Applesauce
Crisp, golden potato latkes served with a cozy, cinnamon-kissed applesauce. Simple ingredients, big comfort.
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Servings:
Ingredients
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.