Print

Easy Crispy Potato Latkes with Cinnamon Applesauce

crispy potato latkes with cinnamon applesauce - featured image
Print Recipe

These crispy potato latkes are impossibly crunchy on the outside and tender on the inside, paired with a quick homemade cinnamon applesauce. A perfect Hanukkah or winter comfort dish that will convert even the biggest latke skeptics.

Ingredients

Scale
  • 2 pounds russet potatoes (about 4 medium)
  • 1 medium yellow onion
  • 2 large eggs, lightly beaten
  • 1/4 cup all-purpose flour (or matzo meal)
  • 1 teaspoon kosher salt (Diamond Crystal; use 1/2 teaspoon if using Morton’s)
  • 1/2 teaspoon black pepper, freshly ground
  • 1/2 cup neutral oil (avocado, grapeseed, or canola), for frying
  • 4 medium apples (mix of sweet and tart, like Honeycrisp and Granny Smith)
  • 1/4 cup water
  • 2 tablespoons maple syrup or brown sugar
  • 1 teaspoon ground cinnamon
  • Pinch of salt
  • 1 teaspoon lemon juice (optional)

Instructions

  1. Make the cinnamon applesauce: Peel, core, and chop apples into 1-inch chunks. Place in a medium saucepan with water, maple syrup, and cinnamon. Bring to a simmer over medium heat, then reduce heat to low, cover, and cook for 10-15 minutes, stirring occasionally, until apples are very soft. Mash with a potato masher or fork for chunky sauce, or use an immersion blender for smooth. Stir in lemon juice and a pinch of salt. Set aside.
  2. Prep the potatoes: Scrub potatoes well (leave skin on or peel). Using the large holes of a box grater, grate potatoes and onion together into a large bowl.
  3. Squeeze out moisture: Transfer grated mixture to a clean kitchen towel. Gather corners and twist, wringing over sink or bowl with all your strength to remove as much liquid as possible. The drier the mixture, the crispier the latkes.
  4. Form the batter: Transfer squeezed mixture to a clean, dry bowl. Add beaten eggs, flour, salt, and pepper. Mix with a fork until evenly combined. Mixture should look dry and shaggy, not wet. If soupy, add another tablespoon of flour.
  5. Heat the oil: Place a heavy-bottomed skillet over medium-high heat and add enough oil to coat bottom with a 1/4-inch layer. Heat for about 2 minutes. Test by dropping a tiny piece of potato into the oil—it should sizzle immediately and vigorously.
  6. Fry the latkes: Using a heaping tablespoon or small cookie scoop, drop potato mixture into hot oil. Gently flatten each mound with the back of a spatula into a 2-3 inch round. Don’t crowd the pan—leave about an inch between each. Cook for 3-4 minutes per side, until deep golden brown and crispy. Flip carefully.
  7. Keep warm: Transfer cooked latkes to a wire rack set over a baking sheet. Place sheet in a 200°F oven to keep warm and crisp while frying remaining batches.
  8. Serve immediately: Serve hot with a generous dollop of cinnamon applesauce on the side or on top. Sprinkle with flaky sea salt just before serving if desired.

Notes

For extra crispiness, salt the shredded potatoes and let sit for 5 minutes before squeezing. Keep oil at medium-high heat; if it smokes, turn down immediately. Do not press down on latkes while cooking. Clean pan between batches if burnt bits appear. Latkes are best eaten immediately but can be reheated in a 375°F oven for 5-7 minutes.

Nutrition

Keywords: potato latkes, crispy latkes, Hanukkah, cinnamon applesauce, easy latkes, homemade applesauce, holiday recipe

Find it online: https://vexifood.com/easy-crispy-potato-latkes-with-cinnamon-applesauce/