Crispy Kosher Potato Pancakes With Applesauce Classic Latkes

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There’s nothing quite like the sound of latkes sizzling in hot oil during Hanukkah season. I’ve been making these crispy potato pancakes for over twenty years, and they still bring back memories of my grandmother’s kitchen. She’d stand at the stove for what felt like hours, turning out golden pancake after golden pancake while we kids waited impatiently at the table.

The key to perfect latkes isn’t complicated, but it does require some patience. Most people rush the grating process or don’t squeeze out enough moisture from their potatoes. I learned this the hard way after making soggy, falling-apart pancakes more times than I care to admit. Now I use a box grater for the perfect texture and always wrap the grated potatoes in a clean kitchen towel to wring out every drop of liquid I can manage.

The Secret to Crispy Latkes Every Time

What makes these latkes truly special is getting that contrast between the crispy exterior and tender interior just right. The oil temperature matters more than you might think. Too hot and the outside burns before the inside cooks. Too cool and you get greasy, limp pancakes that nobody wants. I keep my oil at a steady 375°F and test it with a small bit of potato mixture first.

Perfect Oil Temperature for Potato Pancakes

These potato pancakes are perfect for Hanukkah dinner, but honestly, I make them throughout the winter months whenever I want something comforting. Serve them alongside homemade applesauce and a dollop of sour cream if you’re not serving them with meat. They’re also wonderful as a side dish with brisket or roast chicken for Shabbat dinner.

Crispy Kosher Potato Pancakes With Applesauce Classic Latkes - Jewish recipe
There's nothing quite like the sound of latkes sizzling in hot oil during Hanukkah season. I've been making these crispy potato pancakes for over twenty years, and they still bring back memories of my grandmother's kitchen. She'd stand at the stove for what felt like hours, turning out golden pancake after golden pancake while we kids waited impatiently at the table. The key to perfect latkes isn't complicated, but it does require some patience. Most people rush the grating process or don't squeeze out enough moisture from their potatoes. I learned this the hard way after making soggy, falling-apart pancakes more times than I care to admit. Now I use a box grater for the perfect texture and always wrap the grated potatoes in a clean kitchen towel to wring out every drop of liquid I can manage. What makes these latkes truly special is getting that contrast between the crispy exterior and tender interior just right. The oil temperature matters more than you might think. Too hot and the outside burns before the inside cooks. Too cool and you get greasy, limp pancakes that nobody wants. I keep my oil at a steady 375°F and test it with a small bit of potato mixture first. These potato pancakes are perfect for Hanukkah dinner, but honestly, I make them throughout the winter months whenever I want something comforting. Serve them alongside homemade applesauce and a dollop of sour cream if you're not serving them with meat. They're also wonderful as a side dish with brisket or roast chicken for Shabbat dinner.
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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

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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