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Cozy Crispy Potato Latkes with Homemade Applesauce

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Crispy, golden potato latkes paired with a sweet and tart homemade applesauce. This recipe, inspired by a chance encounter at a corner market, delivers perfectly crunchy latkes every time.

Ingredients

Scale
  • 2 pounds Russet potatoes (about 4 medium)
  • 1 medium yellow onion
  • 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 vegetable oil, for frying (or enough to fill the pan 1/4 inch deep)
  • 3 pounds mixed apples (about 6 medium, e.g., Fuji, Gala, Granny Smith)
  • 1/4 cup water
  • 2 tablespoons granulated sugar (optional, adjust to taste)
  • 1 cinnamon stick
  • 1 tablespoon fresh lemon juice
  • Pinch of salt

Instructions

  1. Make the applesauce: Peel, core, and chop the apples into roughly 1-inch chunks. Place in a medium saucepan with water, sugar (if using), cinnamon stick, lemon juice, and a pinch of salt. Bring to a boil over medium-high heat, then reduce heat to low, cover, and simmer for 20-25 minutes, stirring occasionally, until apples are very soft. Remove cinnamon stick. Mash with a potato masher for chunky sauce or use an immersion blender for smooth. Taste and adjust sweetness. Let cool completely, then …
  2. Prepare the potatoes: Peel the potatoes and onion. Using a box grater, grate the potatoes and onion into a large bowl. Transfer the mixture to a colander set over a bowl and let drain for about 5 minutes. Then, working in batches, place a handful of the grated mixture in a clean kitchen towel and twist tightly over the sink to squeeze out as much liquid as possible. Repeat until all mixture is squeezed dry. Discard the liquid.
  3. Mix the batter: Transfer the squeezed potato-onion mixture to a clean, dry bowl. Add beaten eggs, flour, 1 teaspoon kosher salt, and 1/2 teaspoon black pepper. Mix until well combined. The mixture should be thick and slightly sticky. If too wet, add an extra tablespoon of flour. Let rest for 5 minutes.
  4. Fry the latkes: Place a large, heavy-bottomed skillet over medium-high heat and add enough oil to come about 1/4 inch up the sides. Heat until oil shimmers (a small piece of potato should sizzle immediately). Drop about 2 tablespoons of the potato mixture into the hot oil for each latke, flattening into even rounds about 3 inches wide. Do not overcrowd the pan. Fry for 3-4 minutes per side, until deep golden brown and crispy. Use a slotted spatula to flip. Transfer to a baking sheet lined with p…
  5. Keep warm and serve: If making a large batch, preheat oven to 200°F (95°C). Place drained latkes on a wire rack set over a baking sheet in the oven to keep warm and crispy while finishing the rest. Serve immediately with homemade applesauce.

Notes

The key to crispy latkes is squeezing out as much liquid from the potatoes as possible. Use a clean kitchen towel and twist tightly. The applesauce can be made a day ahead for better flavor. For gluten-free, substitute flour with a gluten-free all-purpose blend or almond flour. For a dairy-free option, this recipe is already dairy-free.

Nutrition

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

Find it online: https://perkypan.com/cozy-crispy-potato-latkes-with-homemade-applesauce/