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Easy Wholesome Potato Latkes with Cinnamon Applesauce

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Crispy, golden potato latkes paired with a warm, homemade cinnamon applesauce. This foolproof recipe turns humble ingredients into a comforting, crowd-pleasing dish perfect for Hanukkah or any night.

Ingredients

Scale
  • 2 pounds russet potatoes (about 4 medium), peeled
  • 1 medium yellow onion
  • 1 large egg, lightly beaten
  • 3 tablespoons all-purpose flour
  • 1 teaspoon kosher salt, plus more for the applesauce
  • ½ teaspoon freshly ground black pepper
  • ½ cup neutral oil (avocado, grapeseed, or canola), for frying
  • 4 medium apples (mix of Honeycrisp and Granny Smith), peeled, cored, and cut into 1-inch chunks
  • 1 teaspoon ground cinnamon
  • 1 tablespoon lemon juice
  • ¼ cup water
  • 1–2 tablespoons maple syrup or honey (optional)

Instructions

  1. Start the applesauce first: Place apple chunks, cinnamon, lemon juice, and water in a medium saucepan. Bring to a gentle simmer over medium heat, then reduce heat to low, cover, and cook for 15-20 minutes, stirring occasionally, until apples are very soft. Mash with a fork or potato masher for chunky texture, or use an immersion blender for smooth. Taste and add maple syrup or honey if needed. Set aside.
  2. Grate the potatoes and onion: Using the large holes of a box grater or a food processor with grating disc, grate the peeled potatoes and onion together. Work quickly to prevent discoloration.
  3. Salt and rest: Transfer the grated mixture to a colander set over a bowl. Sprinkle with 1 teaspoon kosher salt and toss gently. Let sit for 10 minutes to draw out moisture.
  4. Squeeze dry: Transfer the mixture to a clean kitchen towel. Gather the corners and twist tightly over the sink, squeezing out as much liquid as possible.
  5. Mix the batter: In a large bowl, combine the squeezed potato-onion mixture with the beaten egg, flour, and black pepper. Stir until evenly coated. The mixture should hold together when pressed.
  6. Heat the oil: Pour about ¼ inch of oil into a large skillet (preferably cast iron) and heat over medium-high heat. Test by dropping a tiny piece of mixture into the oil—it should sizzle immediately.
  7. Form and fry: Using a tablespoon or small cookie scoop, drop mounds of the mixture into the hot oil. Gently flatten each mound with the back of a spatula to form a pancake about ¼-inch thick. Fry for 3-4 minutes per side, until deep golden brown and crispy. Do not overcrowd the pan.
  8. Drain and keep warm: Transfer cooked latkes to a paper towel-lined sheet pan. Sprinkle with a tiny pinch of salt while hot. Keep warm in a 200°F oven while frying remaining batches.
  9. Serve immediately: Serve hot with a generous dollop of cinnamon applesauce on the side or on top.

Notes

For extra crispy latkes, let the salted shredded potatoes rest for 10 minutes before squeezing. Squeeze the potato mixture extremely well to remove excess moisture. Use a thin metal spatula for flipping. The applesauce can be made up to 3 days ahead.

Nutrition

Keywords: potato latkes, cinnamon applesauce, Hanukkah, potato pancakes, easy latkes, crispy latkes

Find it online: https://sparklechew.com/easy-wholesome-potato-latkes-with-cinnamon-applesauce/