Easy Crispy Potato Latkes with Cinnamon Applesauce

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My Husband Swore He Hated Latkes. Then I Made These.

My husband, a man of generally sound opinions, had claimed for years that he hated potato latkes. “Too greasy,” he’d say with a grimace. “Soggy. A waste of a good potato.” He’d hold this position with the stubbornness of someone who’d never actually tried a good one—just the sad, pale, oil-logged versions served from a buffet tray at a holiday party seven years ago.

Then, last December, I was testing a batch for a Hanukkah dinner I was cooking for friends. I wasn’t trying to prove anything, honestly. I was just standing at the stove, listening to the satisfying sizzle, when I felt a presence behind me. I turned around, and there he was, fork in hand, reaching over my shoulder to snatch one straight from the cooling rack. He didn’t say a word. He just ate it. Then another. Then he looked at me with this almost offended expression, like I’d been hiding something from him.

That’s the thing about these crispy potato latkes. They don’t argue with you. They just sit there, all golden and shattery, and let the crunch do the talking. This isn’t a story about converting a picky eater. It’s about catching someone in the act of proving themselves wrong. And honestly, that quiet satisfaction is maybe better than any compliment.

These latkes are different. They’re not just a side dish or a holiday obligation. They’re the kind of recipe that makes you understand what the fuss is about. The exterior is impossibly crunchy—like, shatter-when-you-bite-it crunchy—while the inside stays tender and almost creamy. Paired with a quick, warming cinnamon applesauce, it’s a combination that feels like a hug on a cold December night. Maybe you’ve been there, holding onto a food memory that turned out to be wrong. Let me tell you, it’s worth revisiting.

Why You’ll Love This Recipe

I’ve tested a lot of latke recipes over the years. I’ve squeezed potatoes until my hands cramped. I’ve tried every type of oil. I’ve burned my fair share. This version is the one I keep coming back to, and for good reason. It’s the result of trial, error, and a few happy accidents.

• Unbelievably Crispy: The secret is a two-step process—squeezing out every drop of moisture and using a hot, shallow layer of oil. You get that deep golden crust without the greasy aftermath.
• Simple, Pantry-Friendly Ingredients: You probably have everything you need right now. Potatoes, onion, egg, flour, salt, and pepper. That’s it. No trips to a specialty store.
• Perfect for the Season: This is a dish that belongs to winter. It’s for cozy nights, holiday gatherings, or a quiet Sunday when all you want is something warm and satisfying. The cinnamon applesauce makes it feel like a celebration.
• Crowd-Pleasing Magic: I’ve watched kids who “don’t like potatoes” eat three of these. I’ve watched adults fight over the last one. It’s the kind of recipe that makes you look like a hero with very little effort.
• Weeknight-Friendly: Once you get the technique down, the whole process takes about 30 minutes. It’s fast enough for a Tuesday, special enough for a holiday.

What makes this recipe different? It’s the texture. So many latkes are either too dense or too oily. This method—using a box grater, salting the shreds, and squeezing them bone-dry—creates a latke that is light, crisp, and perfectly seasoned. It’s not just another version. It’s the best version, and I don’t say that lightly.

What Ingredients You Will Need

This recipe relies on a handful of humble ingredients, but each one plays a critical role. The quality of your potatoes matters, and the right oil makes all the difference. Here’s what you’ll need:

For the Latkes

• 2 pounds russet potatoes (about 4 medium): Russets are the gold standard here. They have a high starch content, which helps the latkes hold together and get that beautiful crispy crust. Yukon Golds work in a pinch, but they’re waxier and won’t get as crunchy.
• 1 medium yellow onion: The onion adds moisture and sweetness. Don’t skip it. It balances the earthy potato flavor.
• 2 large eggs, lightly beaten: The binder. Eggs hold everything together and add richness.
• ¼ cup all-purpose flour (or matzo meal for a traditional twist): This absorbs excess moisture and helps the latkes keep their shape. You can use gluten-free all-purpose flour if needed.
• 1 teaspoon kosher salt, plus more for seasoning: I use Diamond Crystal. If you’re using Morton’s, cut the amount by half.
• ½ teaspoon black pepper: Freshly ground is best.
• ½ cup neutral oil (like avocado, grapeseed, or canola), for frying: Avocado oil is my go-to. It has a high smoke point and a neutral flavor. Don’t use olive oil—it’ll burn and make the latkes taste bitter.

For the Cinnamon Applesauce

• 4 medium apples (a mix of sweet and tart, like Honeycrisp and Granny Smith): The combo gives you a balanced, not-too-sweet sauce. Peel them for a smoother texture.
• ¼ cup water: Just enough to get the apples cooking without burning.
• 2 tablespoons maple syrup or brown sugar: A little sweetness to round out the tartness.
• 1 teaspoon ground cinnamon: The star of the show. It makes the whole kitchen smell like a holiday market.
• Pinch of salt: To brighten all the flavors.
• 1 teaspoon lemon juice (optional): A tiny splash at the end keeps the applesauce from browning and adds a little zing.

Ingredient Tips: For the potatoes, look for firm, unblemished russets. I’ve found that organic ones tend to have a better texture, but conventional works just fine. For the applesauce, you can use store-bought unsweetened applesauce in a pinch—just stir in ½ teaspoon of cinnamon and a drizzle of maple syrup. But honestly, homemade takes five minutes and tastes like a completely different thing.

Equipment Needed

You don’t need fancy gear for this recipe, but a few tools will make your life a lot easier.

• Box grater or food processor with a shredding disc: A box grater gives you the best texture—those long, thin shreds create more surface area for crisping. A food processor is faster, but the shreds are shorter and chunkier. I prefer the box grater for the texture, but I won’t judge you for using the processor.
• Clean kitchen towel or cheesecloth: This is non-negotiable. You need to wring every drop of liquid out of the shredded potatoes. A thin, lint-free dish towel works best. Avoid paper towels—they’ll disintegrate.
• Large mixing bowl: For combining the ingredients.
• Heavy-bottomed skillet (cast iron or stainless steel): Cast iron is ideal because it holds heat evenly. A non-stick pan works, but you won’t get quite the same crust.
• Spatula: A thin, slotted metal spatula is perfect for flipping and lifting the latkes.
• Baking sheet with a wire rack: This is for keeping the cooked latkes warm and crispy in the oven while you finish the batch. Trust me on this one.
• Paper towels: For blotting any excess oil.

Budget-Friendly Tip: If you don’t have a wire rack, just use a paper-towel-lined plate. It works fine, though the latkes might not stay quite as crispy. Also, don’t stress about the grater—a basic $10 box grater from the grocery store does the job beautifully.

Preparation Method

Let’s get cooking. I’ll walk you through every step, including the little tricks I’ve learned after making about a hundred batches of these things.

Step 1: Make the Cinnamon Applesauce

Start with the applesauce so it can cool slightly while you work on the latkes. Peel, core, and chop the apples into 1-inch chunks. Toss them into a medium saucepan with the water, maple syrup, and cinnamon. Bring to a simmer over medium heat, then reduce the heat to low, cover, and cook for 10-15 minutes, stirring occasionally, until the apples are very soft and falling apart. Mash them with a potato masher or fork for a chunky sauce, or use an immersion blender for a smooth one. Stir in the lemon juice and a pinch of salt. Set aside.

Step 2: Prep the Potatoes

Scrub the potatoes well—you can leave the skin on or peel them. I leave the skin on for extra texture and nutrients, but peeled works too. Using the large holes of a box grater, grate the potatoes and the onion together into a large bowl. You’ll notice the mixture starts turning pinkish-gray almost immediately. That’s normal—it’s oxidation.

Step 3: Squeeze, Squeeze, Squeeze

This is the most important step. Transfer the grated potato-onion mixture to a clean kitchen towel. Gather the corners and twist, then wring it over the sink or a bowl with all your strength. You want to get as much liquid out as possible. I’m serious—squeeze until you think you’re done, then squeeze again. The drier the mixture, the crispier the latkes. You should see a milky liquid pooling in the sink. That’s the starch you’re removing, and it’s the key to a non-soggy latke.

Step 4: Form the Batter

Transfer the squeezed mixture to a clean, dry bowl. Add the beaten eggs, flour, salt, and pepper. Mix with a fork until everything is evenly combined. The mixture should look somewhat dry and shaggy, not wet. If it looks soupy, add another tablespoon of flour.

Step 5: Heat the Oil

Place your skillet over medium-high heat and add enough oil to coat the bottom with a ¼-inch layer. Let it heat for about 2 minutes. To test if it’s ready, drop a tiny piece of potato into the oil—it should sizzle immediately and vigorously. If it sinks and sits there, the oil isn’t hot enough. If it burns instantly, it’s too hot.

Step 6: Fry the Latkes

Using a heaping tablespoon or a small cookie scoop, drop the potato mixture into the hot oil. Gently flatten each mound with the back of the spatula into a 2-3 inch round. Don’t crowd the pan—leave about an inch between each latke. I usually fit about 4-5 latkes in a 10-inch skillet. Cook for 3-4 minutes per side, until deep golden brown and crispy. Flip carefully—the oil can splatter. The first side should look like a beautiful, lacy brown crust.

Step 7: Keep Them Warm

Transfer the cooked latkes to the wire rack set over the baking sheet. Place the sheet in a 200°F oven to keep them warm and crisp while you fry the remaining batches. This is a game-changer. They’ll stay perfectly crunchy for up to 30 minutes.

Step 8: Serve Immediately

Latkes are best eaten within minutes of coming out of the oil. Serve them hot, with a generous dollop of the cinnamon applesauce on the side or on top. A sprinkle of flaky sea salt right before serving is a nice touch.

Cooking Tips & Techniques

I’ve made every mistake in the book so you don’t have to. Here’s what I’ve learned the hard way.

Don’t skip the salting step. Salting the shredded potatoes and letting them sit for 5 minutes before squeezing draws out even more moisture. It’s an extra step, but it makes a noticeable difference in crispiness.

Watch your oil temperature. If the oil is too cool, the latkes will absorb it and become greasy. If it’s too hot, they’ll burn on the outside before the inside is cooked. Medium-high heat is your sweet spot. If you see the oil smoking, turn it down immediately.

Use a slotted spatula. When you transfer the latkes from the pan, let the excess oil drip off over the skillet for a second before moving them to the rack. This keeps them from sitting in oil.

Don’t press down on the latkes while they’re cooking. I know it’s tempting, but pressing forces the oil into the latke instead of keeping it on the surface. Let them do their thing.

Batch size matters. I once tried to make a giant latke the size of the pan. It was a disaster. Stick to the 2-3 inch size. They cook faster and more evenly.

Clean the pan between batches if needed. After three or four batches, you’ll notice little burnt bits floating in the oil. Carefully wipe the pan clean with a paper towel and add fresh oil before continuing.

Variations & Adaptations

This recipe is a great starting point, but it’s also endlessly adaptable. Here are a few ways to switch it up.

• Vegan Latkes: Replace the eggs with 2 tablespoons of ground flaxseed mixed with 6 tablespoons of water (let it sit for 5 minutes to thicken). Use a gluten-free flour blend instead of all-purpose. They won’t be quite as crispy, but they’ll still be delicious.
• Sweet Potato Latkes: Swap half the russets for sweet potatoes. They’ll be slightly softer and sweeter. Pair them with a savory topping like sour cream and chives instead of applesauce.
• Zucchini Latkes: Replace the onion with one medium zucchini (grated and squeezed dry). These are great in the summer and pair well with a lemon-herb yogurt sauce.
• Herb & Garlic Latkes: Add 2 tablespoons of finely chopped fresh dill or parsley and 1 minced garlic clove to the batter. This is my personal favorite variation—it adds a bright, fresh note.
• Baked Latkes (Air Fryer Option): For a lighter version, preheat your air fryer to 375°F. Spray the basket with oil, arrange the latkes in a single layer, and spray the tops. Cook for 10-12 minutes, flipping halfway through. They won’t be as shatteringly crisp, but they’re still very good.

Serving & Storage Suggestions

These latkes are best served immediately, while they’re still hot and crunchy. But life happens, and leftovers are a real thing.

Serving: Pile the latkes on a warm platter and serve with a bowl of cinnamon applesauce for dipping. I also love a side of sour cream or Greek yogurt for a tangy contrast. For a full meal, serve them alongside a simple green salad with a lemony vinaigrette or a bowl of roasted vegetables. They’re also fantastic as a base for smoked salmon and a dollop of crème fraîche—perfect for a brunch spread.

Storage: Let any leftover latkes cool completely on a wire rack. Store them in an airtight container in the refrigerator for up to 3 days. The applesauce will keep in a sealed jar in the fridge for up to a week.

Reheating: The oven is your best friend here. Preheat to 375°F, arrange the latkes on a wire rack over a baking sheet, and bake for 5-7 minutes, flipping halfway through. They’ll come back to life—almost as crispy as the day you made them. Avoid the microwave. It turns them into sad, soggy pancakes.

Freezing: You can freeze the uncooked latke batter? No, don’t do that. But you can freeze the cooked latkes. Arrange them in a single layer on a baking sheet and freeze until solid, then transfer to a freezer bag. To reheat, bake from frozen at 375°F for 10-12 minutes.

Nutritional Information & Benefits

Let’s be real—these are fried potatoes. They’re a treat, not a health food. But they’re made with whole ingredients, and there’s a certain comfort in that.

Per serving (3 latkes with ¼ cup applesauce): Approximately 280 calories, 12g fat, 38g carbohydrates, 5g protein, 4g fiber, 5g sugar. Values are estimates and will vary based on oil absorption and specific ingredients.

Health Highlights: Potatoes are actually a good source of vitamin C, potassium, and vitamin B6, especially if you leave the skin on. Onions are rich in antioxidants. The apples in the applesauce provide fiber and vitamin C. And cinnamon? It’s been studied for its anti-inflammatory properties and blood sugar-regulating effects. So while these aren’t a salad, they’re not empty calories either.

Dietary Notes: This recipe can be made gluten-free by using a gluten-free flour blend. It can be made vegan by using a flax egg. It’s naturally nut-free and dairy-free (as written). For a lower-carb option, substitute the potatoes with grated cauliflower—but honestly, at that point, you’re making something different.

Conclusion

These crispy potato latkes with cinnamon applesauce are more than just a recipe. They’re a little piece of winter magic. They’re the sound of oil sizzling on a cold night. They’re the smell of cinnamon filling your kitchen. They’re the look on someone’s face when they take that first bite and realize they’ve been wrong about latkes their whole life.

I hope you make these for yourself, for your family, or for a gathering of friends. I hope you customize them to your heart’s content—add more garlic, swap in sweet potatoes, pile on the sour cream. The best recipes are the ones you make your own.

And if you do make them, I’d love to hear about it. Leave a comment below and tell me how they turned out. Did you convert a latke skeptic? Did you discover a new favorite variation? Share your story. Let’s keep this conversation going.

Now go make a mess in your kitchen. It’s worth it.

Frequently Asked Questions

Can I use a food processor to shred the potatoes?

Absolutely. A food processor with a shredding disc will save you time and arm strength. Just be aware that the shreds will be shorter and chunkier than what you’d get from a box grater. The texture will be slightly different—a little less lacy—but they’ll still be delicious.

Why are my latkes falling apart?

This usually happens for one of three reasons: too much moisture in the potato mixture, not enough flour to bind it, or the oil isn’t hot enough. Make sure you’re squeezing the potatoes bone-dry. If the mixture still feels wet, add another tablespoon of flour. And always test the oil temperature before adding the first batch.

Can I make the batter ahead of time?

I don’t recommend it. The potatoes will oxidize and turn gray, and the mixture will release more liquid as it sits, making the latkes soggy. Your best bet is to shred and squeeze the potatoes right before cooking. If you need to prep ahead, you can make the applesauce a day or two in advance.

What’s the best oil for frying latkes?

Avocado oil is my top pick. It has a high smoke point (520°F), a neutral flavor, and it’s heart-healthy. Grapeseed and canola oil are also excellent choices. Avoid olive oil, butter, or coconut oil—they’ll burn at the temperature you need for crispy latkes.

Can I bake these instead of frying?

You can, but the texture won’t be the same. For a baked version, preheat your oven to 425°F. Line a baking sheet with parchment paper and brush it generously with oil. Form the latkes on the sheet, brush the tops with more oil, and bake for 12-15 minutes, flipping halfway through. They’ll be golden and tasty, but they won’t have that shatteringly crispy exterior that frying gives you.

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