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Crispy Kosher Potato Pancakes With Applesauce Classic Latkes

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Crispy potato latkes are the classic Chanukah food, fried in oil to remember the miracle of the oil in the Temple. Grated potato and onion are mixed with egg and flour, fried until golden and lacy at the edges, and served with homemade cinnamon applesauce.

The Secret to Crispy Latkes

Moisture is the enemy. After grating the potatoes and onion, squeeze out as much liquid as you can in a clean towel, let the mixture sit for 5 minutes, then squeeze again. Heat the oil until a shred of potato sizzles immediately, and don’t crowd the pan. Flatten each latke so the edges get thin and crisp. Drain on a rack rather than paper towels so they stay crunchy.

Kosher Notes

Latkes are pareve, so they can be served with meat (like brisket) or with sour cream at a dairy meal. For Passover, replace the flour with matzo meal or potato starch.

Serving and Reheating

Latkes are best right away but keep warm in a 200°F oven for up to 30 minutes. Reheat leftovers in a 400°F oven for 5 to 7 minutes to restore the crunch.

Crispy Kosher Potato Pancakes With Applesauce Classic Latkes
Golden, crispy potato pancakes that are tender inside and perfectly seasoned. These classic kosher latkes come with homemade applesauce for the ultimate Hanukkah tradition.
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Prep Time 20 minutes
Cook Time 20 minutes
Total Time 40 minutes
Servings: 4 servings
Course: Appetizer, Side Dish
Cuisine: Jewish, Kosher
Calories: 285
Ingredients Method Notes

Ingredients
  

For the Latkes
  • 2 pounds russet potatoes peeled
  • 1 medium yellow onion
  • 2 large eggs beaten
  • 3 tablespoons all-purpose flour
  • 1 teaspoon kosher salt
  • 1/2 teaspoon black pepper freshly ground
  • 1/2 cup vegetable oil for frying
For the Applesauce
  • 6 medium apples Granny Smith or Honeycrisp, peeled and chopped
  • 1/4 cup water
  • 2 tablespoons granulated sugar adjust to taste
  • 1/2 teaspoon ground cinnamon
  • 1 tablespoon lemon juice freshly squeezed

What I use for this recipe

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Method
 

Make the Applesauce
  1. Combine chopped apples, water, sugar, and cinnamon in a medium saucepan over medium heat.
  2. Cook for 15-20 minutes, stirring occasionally, until apples are very soft and breaking down.
  3. Mash with a fork or potato masher until you reach desired consistency. Some chunks are fine.
  4. Stir in lemon juice and adjust sugar to taste. Keep warm or serve at room temperature.
Prepare the Latkes
  1. Grate potatoes using the large holes of a box grater. Place grated potatoes in a clean kitchen towel.
  2. Twist the towel tightly around potatoes and squeeze firmly over the sink to remove as much liquid as possible. This step is crucial for crispy latkes.
  3. Grate the onion using the same grater and add to the squeezed potatoes in a large bowl.
  4. Add beaten eggs, flour, salt, and pepper. Mix well until everything is evenly combined.
  5. Heat vegetable oil in a large skillet over medium-high heat until it reaches 375°F. Test with a small bit of potato mixture.
  6. Working in batches, drop 1/4 cup portions of potato mixture into hot oil. Flatten slightly with the back of a spoon.
  7. Fry for 3-4 minutes per side until golden brown and crispy. Don't overcrowd the pan.
  8. Transfer to a paper towel-lined plate to drain. Season immediately with a pinch of salt while hot.
  9. Serve hot with warm applesauce and sour cream if desired.

Notes

For extra crispy latkes, let the grated potato mixture sit for 5 minutes after squeezing, then squeeze out any additional liquid that accumulates. Latkes are best served immediately but can be kept warm in a 200°F oven for up to 30 minutes. Leftover latkes can be reheated in a 400°F oven for 5-7 minutes to restore crispiness.
Nutrition Facts
4 servings per recipe
Serving size 1 serving
Calories 285
% Daily Value*
Total Fat 16g 21%
Saturated Fat 2g 10%
Trans Fat 0g
Cholesterol 47mg 16%
Sodium 485mg 21%
Dietary Fiber 3g 11%
Total Sugars 12g
Protein 4g 8%
*Percent Daily Values are based on a 2,000 calorie diet.

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Ess gezunterheit!

Yiddish for "eat in good health." Kosher recipes for Shabbat, the holidays and every weeknight, with meat, dairy and pareve always kept apart.

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