Easy Wholesome Potato Latkes with Cinnamon Applesauce

I was supposed to be making a simple roasted chicken dinner last Tuesday. The apples were meant to be a side—baked with cinnamon, maybe a little brown sugar, something predictable and fine. But somewhere between chopping onions for the chicken and realizing I had accidentally grabbed a bag of russet potatoes instead of sweet ones, the whole plan went sideways. My mandoline was in the back of the cabinet, the oil was already heating because I got distracted, and I just stood there staring at a bowl of shredded potatoes thinking, well, I guess we’re doing this now.

Honestly, I almost scraped the whole idea. I mean, who makes latkes on a random Tuesday? But the thing is, once you start grating potatoes, there’s no going back. You’re committed. So I squeezed them dry—which, let me tell you, is a workout—and I tossed in an egg, a little flour, salt, and pepper. The apples I had originally planned for baking? I threw them in a pot with cinnamon and a splash of water, figuring I’d salvage something. What came out of that chaotic, over-caffeinated hour was nothing like the dinner I had planned. It was better.

That first bite—the crunch of the latke, the warmth of the cinnamon applesauce—it stopped me mid-chew. I actually laughed. You know that feeling when something so simple tastes like you accidentally won at cooking? That was it. I’ve made these latkes three times since that Tuesday, and every time, I remember how close I came to just ordering pizza. Maybe you’ve been there—staring at ingredients that don’t match your plan, ready to give up. Don’t. Sometimes the best recipes are the ones that start as a complete mess.

Why You’ll Love This Recipe

These latkes aren’t just good for being a “happy accident.” They’re genuinely the best version of potato pancakes I’ve ever made, and I’ve tested a lot of them over the years. As someone who has burned more latkes than I care to admit, I can tell you this recipe is foolproof—if you follow a few key steps.

• Quick & Easy: From start to finish, these are on your plate in about 45 minutes. Perfect for a weeknight when you want something that feels special but doesn’t require a culinary degree.
• Simple Ingredients: Potatoes, onion, egg, flour, salt, pepper, and oil. That’s it. No fancy grocery trips, no obscure spices you’ll never use again.
• Perfect for Hanukkah or Any Night: While latkes are a holiday classic, they’re also incredible for breakfast, brunch, or a cozy dinner with soup.
• Crowd-Pleaser: I’ve served these to kids, picky eaters, and my dad who “doesn’t like potatoes” (he ate six). They disappear every single time.
• Unbelievably Delicious: The contrast between the crispy, golden exterior and the tender, almost creamy inside is pure comfort food magic. And the cinnamon applesauce? It’s not just a topping—it’s the partner that makes the latke sing.

What sets this recipe apart is the technique. Most latke recipes tell you to squeeze the potatoes dry, but I go a step further: I let the shredded potatoes sit in a colander with salt for 10 minutes before squeezing. This draws out even more moisture, giving you a latke that’s shatteringly crisp on the outside and never soggy. It’s a small step, but it makes a huge difference. This isn’t just another latke recipe—it’s the one you’ll come back to again and again.

What Ingredients You Will Need

This recipe relies on a handful of humble ingredients, but each one plays a critical role in delivering that perfect texture and flavor. No complicated pantry items here—just real, wholesome food.

• Russet Potatoes (2 pounds, about 4 medium): Russets are ideal because they have a high starch content, which helps bind the latkes and gives them a fluffy interior. Yukon Golds work too, but they’ll be slightly less crispy. Peel them unless you want a more rustic texture.
• Yellow Onion (1 medium): Grated right along with the potatoes, the onion adds moisture and a subtle sweetness that balances the savory notes. Don’t skip it—it’s not just for flavor, it also helps prevent the potatoes from turning brown.
• Large Egg (1, lightly beaten): This is the binder. One egg is usually enough for 2 pounds of potatoes, but if your mixture seems dry, you can add a second. I’ve found that one works perfectly if you’ve squeezed the potatoes well.
• All-Purpose Flour (3 tablespoons): A small amount of flour helps hold everything together. For a gluten-free version, use almond flour or a gluten-free all-purpose blend. Matzo meal is also traditional and works beautifully.
• Kosher Salt (1 teaspoon, plus more for the applesauce): Salt is non-negotiable. It seasons the latkes and helps draw moisture out of the potatoes during the resting step. I prefer Diamond Crystal kosher salt—it’s less salty by volume, so adjust if using a different brand.
• Black Pepper (½ teaspoon, freshly ground): Adds a subtle warmth. Don’t skip it—it makes the latkes taste more complex.
• Neutral Oil (for frying, about ½ cup): You need an oil with a high smoke point. Avocado oil, grapeseed oil, or canola oil all work. Olive oil will burn and make the latkes taste bitter. Trust me, I learned this the hard way.

For the Cinnamon Applesauce:

• Apples (4 medium, any variety): I use a mix of Honeycrisp and Granny Smith for a balance of sweet and tart. If you only have one type, that’s fine—just adjust the sugar to taste.
• Cinnamon (1 teaspoon, ground): The star of the show. Use a good quality cinnamon—I prefer Ceylon for its milder, more complex flavor.
• Lemon Juice (1 tablespoon): A squeeze of lemon brightens the applesauce and prevents the apples from browning.
• Water (¼ cup): Just enough to get the apples cooking without burning.
• Maple Syrup or Honey (1-2 tablespoons, optional): I add this only if the apples aren’t sweet enough. Taste your apples first—you might not need it.

Equipment Needed

You don’t need a fancy kitchen to make great latkes, but a few specific tools make the process much smoother. I’ve learned through trial and error what works and what doesn’t.

• Box Grater or Food Processor with Grating Disc: A box grater gives you more control over texture, but a food processor is faster. I use my food processor when I’m making a double batch for a crowd. If using a box grater, watch your knuckles—I’ve grated myself more times than I want to admit.
• Large Mixing Bowl: For combining the grated potatoes, onion, egg, flour, and seasonings.
• Clean Kitchen Towel or Cheesecloth: Essential for squeezing the moisture out of the potatoes. A thin dish towel works better than paper towels, which tend to tear.
• Colander: To let the salted potatoes rest and drain before squeezing.
• Large Skillet or Cast Iron Pan: Cast iron retains heat beautifully and gives you an even, golden crust. A non-stick skillet works too, but you won’t get quite the same level of crispiness.
• Spatula: A thin, metal spatula is best for flipping latkes without breaking them. I have a fish spatula that I swear by.
• Sheet Pan with Paper Towels: For draining the fried latkes. You can also keep them warm in a 200°F oven while you finish the batch.
• Medium Saucepan: For the applesauce. Any pot will do, but a heavy-bottomed one prevents scorching.

Preparation Method

Let’s get cooking. This method is broken down into clear steps, with all the little details I’ve picked up from making latkes more times than I can count.

1. Start the Applesauce First: Peel and core the apples, then cut them into 1-inch chunks. Place them in a medium saucepan with the cinnamon, lemon juice, and water. Bring to a gentle simmer over medium heat, then reduce the heat to low, cover, and cook for 15-20 minutes, stirring occasionally, until the apples are very soft and falling apart. Mash them with a fork or potato masher for a chunky texture, or use an immersion blender for a smooth sauce. Taste and add maple syrup or honey if needed. Set aside. (Pro tip: The applesauce can be made up to 3 days ahead and stored in the fridge.)
2. Grate the Potatoes and Onion: Peel the potatoes and grate them using the large holes of a box grater or your food processor’s grating disc. Grate the onion right along with the potatoes—the onion juice helps keep the potatoes from discoloring. Work quickly here; you want to get the potatoes into the colander fast.
3. Salt and Rest: Transfer the grated potato-onion mixture to a colander set over a bowl. Sprinkle with 1 teaspoon of kosher salt and toss gently. Let it sit for 10 minutes. You’ll see liquid pooling at the bottom of the bowl—that’s exactly what you want. This step is the secret to crispy latkes.
4. Squeeze, Squeeze, Squeeze: Transfer the mixture to a clean kitchen towel. Gather the corners and twist tightly over the sink, squeezing out as much liquid as you can. You’ll be amazed at how much comes out. Don’t be gentle—really wring it. The drier the mixture, the crispier the latkes.
5. Mix the Batter: In a large bowl, combine the squeezed potato-onion mixture with the beaten egg, flour, and black pepper. Stir until everything is evenly coated. The mixture should hold together when pressed between your fingers. If it seems too wet, add another tablespoon of flour.
6. Heat the Oil: Pour about ¼ inch of oil into your skillet and heat over medium-high heat. To test if it’s ready, drop a tiny piece of potato mixture into the oil—it should sizzle immediately. If it burns, the oil is too hot. If it just sits there, it’s not hot enough. Adjust accordingly.
7. Form and Fry: Using a tablespoon or small cookie scoop, drop mounds of the potato mixture into the hot oil. Gently flatten each mound with the back of the spatula to form a pancake about ¼-inch thick. Don’t overcrowd the pan—leave space between each latke so they crisp up evenly. Fry for 3-4 minutes per side, until deep golden brown and crispy. Flip carefully; the latkes are delicate when they’re first cooking.
8. Drain and Keep Warm: Transfer the cooked latkes to a paper towel-lined sheet pan. Sprinkle with a tiny pinch of salt while they’re still hot. If you’re making a large batch, keep them warm in a 200°F oven while you finish frying the rest.
9. Serve Immediately: Latkes are best eaten within minutes of coming out of the oil. Serve them hot with a generous dollop of cinnamon applesauce on the side or on top.

Cooking Tips & Techniques

I’ve burned, broken, and soggy-fied my fair share of latkes over the years. Here’s what I’ve learned so you don’t have to make the same mistakes.

The Biggest Mistake: Not Squeezing Enough The number one reason latkes turn out greasy and sad is excess moisture. I cannot stress this enough—squeeze the potatoes like you mean it. I once made a batch where I got lazy and only squeezed lightly, and the latkes fell apart in the oil and soaked up grease like little sponges. It was a disaster. Take the extra minute to really wring that towel dry.

Oil Temperature Is Everything If your oil isn’t hot enough, the latkes will absorb oil and become heavy. If it’s too hot, they’ll burn on the outside before cooking through. Medium-high heat is your sweet spot. I test the oil with a tiny piece of the mixture every time I start a new batch. It’s a small habit that saves a lot of heartache.

Don’t Overcrowd the Pan I know it’s tempting to cook as many as possible at once, but overcrowding drops the oil temperature and leads to soggy latkes. Give them room to breathe. I usually cook 4-5 latkes at a time in a 12-inch skillet.

Use a Thin Spatula A thick spatula will crush the latke and make it harder to flip. I use a thin, slotted fish spatula, and it glides right under the latke without breaking it. If you don’t have one, a thin metal turner works too.

Make the Applesauce Ahead This is a time-saving hack I swear by. The applesauce can be made up to 3 days in advance, and it actually tastes better after the flavors have had time to meld. It also means one less thing to do while you’re frying.

Variations & Adaptations

Once you’ve mastered the basic latke, the possibilities are endless. Here are a few variations I’ve tried and loved.

• Sweet Potato Latkes: Swap half the russet potatoes for sweet potatoes. The sweetness pairs beautifully with the cinnamon applesauce. Just note that sweet potatoes have more moisture, so squeeze them extra well.
• Zucchini Latkes: Replace half the potatoes with grated zucchini (squeezed dry). This lightens up the latkes and adds a subtle green color. Great for summer when zucchini is abundant.
• Herb and Garlic Latkes: Add 2 tablespoons of finely chopped fresh dill or parsley and 1 minced garlic clove to the batter. The herbs add freshness, and the garlic gives a savory depth that’s incredible with sour cream.
• Vegan Latkes: Replace the egg with a flax egg (1 tablespoon ground flaxseed mixed with 3 tablespoons water, let sit for 5 minutes). Use a gluten-free flour blend instead of all-purpose flour. They won’t be quite as crispy, but they’re still delicious.
• Spiced Applesauce: Add a pinch of nutmeg, allspice, or cardamom to the applesauce for a more complex flavor. I once added a star anise while the apples simmered, and it was incredible—just remember to remove it before serving.

Serving & Storage Suggestions

Latkes are at their absolute best fresh out of the pan, but there are ways to enjoy them later without sacrificing too much quality.

Serving: Serve the latkes hot, with a generous side of cinnamon applesauce. For a savory option, serve with sour cream or Greek yogurt and a sprinkle of fresh chives. I love to make a meal of it by pairing latkes with a simple green salad dressed with lemon vinaigrette—the acidity cuts through the richness perfectly.

Storage: Leftover latkes can be stored in an airtight container in the refrigerator for up to 3 days. Place a sheet of parchment paper between layers to prevent them from sticking together. The applesauce keeps for up to 5 days in the fridge.

Reheating: The best way to reheat latkes is in a 375°F oven on a wire rack set over a baking sheet. Bake for 8-10 minutes, flipping halfway through, until they’re hot and crispy again. The microwave will make them soggy—avoid it if you can. An air fryer also works beautifully: 375°F for 4-5 minutes.

Freezing: You can freeze cooked latkes for up to 2 months. Arrange them in a single layer on a baking sheet and freeze until solid, then transfer to a freezer bag. Reheat directly from frozen in a 400°F oven for 12-15 minutes. The texture won’t be quite as perfect as fresh, but it’s still pretty darn good for a quick dinner.

Nutritional Information & Benefits

These latkes are a treat, but they also offer some surprising nutritional benefits when made with wholesome ingredients.

Estimated Per Serving (3 latkes with ¼ cup applesauce):
Calories: 285 | Fat: 12g | Carbohydrates: 38g | Fiber: 4g | Protein: 6g | Sodium: 420mg

Health Highlights:
– Potatoes are often misunderstood. They’re actually a good source of vitamin C, potassium, and fiber, especially if you leave the skin on (though for latkes, peeled is best for texture).
– Apples are rich in antioxidants and fiber, particularly pectin, which supports gut health. The cinnamon adds anti-inflammatory properties.
– Using a neutral oil like avocado or grapeseed oil keeps the saturated fat content lower than if you used butter or coconut oil.

Dietary Considerations: This recipe can be made gluten-free (use almond or gluten-free flour) and vegan (use a flax egg). It’s naturally dairy-free. If you’re watching your sodium, reduce the salt in the latkes and skip the extra pinch at the end.

I’m not a nutritionist, but I do believe that food should nourish both body and soul. These latkes aren’t health food, but they’re made with real, whole ingredients—and that counts for a lot in my book. Enjoy them as part of a balanced diet, and don’t stress about the oil. Life is short.

Conclusion

These latkes started as a mistake, but they’ve earned a permanent spot in my recipe rotation. There’s something deeply satisfying about taking a few humble ingredients—potatoes, apples, a little flour, and some patience—and turning them into something that feels this special. The crunch, the warmth of the cinnamon, the way the applesauce mingles with the crispy edges—it’s comfort food at its most honest.

I hope you give these a try, whether it’s for a holiday celebration or just a random Tuesday that goes off the rails. And when you do, I’d love to hear how they turned out. Did you add your own twist? Did the applesauce disappear before the latkes? Drop a comment below and share your version—I read every single one. Happy cooking, my friend.

Frequently Asked Questions

Can I make the latke batter ahead of time?

I don’t recommend it. The potatoes will release more moisture and oxidize (turn gray) if left to sit. For best results, grate and fry the same day. You can, however, grate the potatoes and keep them submerged in cold water in the fridge for up to 4 hours. Just drain and squeeze them thoroughly before using.

Why are my latkes falling apart in the pan?

This usually happens for one of two reasons: too much moisture or not enough binder. Make sure you’re squeezing the potato mixture extremely well. If the mixture still seems wet, add an extra tablespoon of flour or another egg. Also, let the latkes cook undisturbed for the full 3-4 minutes on the first side before trying to flip—they need time to set.

Can I bake these instead of frying?

You can, but they won’t be as crispy. To bake, preheat your oven to 425°F and line a baking sheet with parchment paper. Brush the latkes lightly with oil on both sides and bake for 12-15 minutes, flipping halfway through. They’ll be more like potato pancakes than traditional latkes, but they’re still tasty.

What’s the best apple for cinnamon applesauce?

I love using a mix of Honeycrisp (sweet, juicy) and Granny Smith (tart, holds its shape). Fuji and Gala are also great options. Avoid Red Delicious—they turn into a bland, watery mush. If you only have one variety, taste it first and adjust the sweetener accordingly.

How do I keep latkes warm for a crowd?

After frying, transfer the latkes to a wire rack set over a baking sheet (this keeps them crispy) and place in a 200°F oven. They’ll stay hot and crisp for up to 30 minutes. Avoid stacking them, or the steam will make them soggy. If you’re serving a big group, consider making the applesauce ahead and frying the latkes in batches right before serving.

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