Crispy Potato Latkes Applesauce (Print)

Golden potato pancakes paired with applesauce and sour cream for a festive comfort food enjoyed at any meal.

# Components:

→ Latke Base

01 - 2.2 lbs russet potatoes, peeled
02 - 1 medium yellow onion
03 - 2 large eggs
04 - 1/2 cup all-purpose flour
05 - 1 1/2 teaspoons kosher salt
06 - 1/2 teaspoon black pepper
07 - 1/2 teaspoon baking powder
08 - Vegetable oil, for frying

→ Serving Accompaniments

09 - 1 cup sour cream
10 - 1 cup applesauce
11 - Chives or green onions, finely chopped (optional)

# Directions:

01 - Grate the peeled russet potatoes and yellow onion using a box grater or food processor.
02 - Place grated potatoes and onion in a clean kitchen towel, then squeeze thoroughly to remove as much liquid as possible.
03 - Transfer the mixture to a large bowl. Add eggs, all-purpose flour, kosher salt, black pepper, and baking powder. Mix until evenly incorporated.
04 - Pour about 1/2 inch of vegetable oil into a large skillet. Heat oil over medium-high until it shimmers.
05 - For each latke, scoop approximately 2 tablespoons of potato mixture and drop into the hot oil. Flatten gently with a spatula.
06 - Fry latkes for 3 to 4 minutes per side, or until crisply browned. Avoid crowding the pan and cook in batches as needed.
07 - Transfer fried latkes onto paper towels using a slotted spatula to drain.
08 - Present latkes warm alongside sour cream and applesauce. Garnish with chopped chives or green onions if desired.

# Expert Advice:

01 -
  • Easy to find ingredients in most kitchens
  • No special equipment needed just a box grater and a skillet
  • Totally customizable toppings from classic applesauce to spicy chili crisp
  • Feeds a crowd or keeps well for snacking
02 -
  • Vegetarian and easy to make gluten free with simple swaps
  • Surprisingly filling thanks to protein and fiber from eggs and potatoes
  • Pairs with just about any dip or spread
03 -
  • Grate the potatoes last so they do not brown while you prep other ingredients
  • Hand squeezing removes more liquid than spinning or pressing so do not skip that part
  • Use a thermometer if you have one for oil temperature aim for about one hundred eighty degrees Celsius
  • Lastly always season freshly cooked latkes with a pinch of salt while they are still hot That finishing touch brings all the flavor

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