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