Crispy Latkes with Applesauce made with shredded russet potatoes, onion, eggs, matzo meal, and served with applesauce and sour cream.
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A crispy, golden potato classic that somehow feels both humble and a little bit magical.
The first time I made Latkes with Applesauce, it wasn’t during a holiday or anything particularly ceremonial. It was just one of those chilly evenings where the kitchen felt like the coziest room in the house. You know the kind—gray sky outside, socks on, and suddenly potatoes seem like a really good idea.
Sound familiar?
I had a couple of russet potatoes sitting on the counter looking slightly neglected. I almost turned them into mashed potatoes… but then I remembered latkes. Not fancy food. Just good food.
So I grabbed the grater and started shredding. And if you’ve ever grated potatoes by hand, you know there’s this moment where you think why didn’t I buy frozen hash browns instead? But somehow the process is part of the ritual.
When the first latke hit the hot oil, the kitchen filled with that unmistakable smell of crispy potatoes and onion. It’s the kind of smell that pulls people into the kitchen like a magnet.
Now here’s the funny thing. When someone first told me latkes are best served with applesauce, I honestly paused. Sweet apples… with fried potatoes?
But once you try latkes with applesauce, you get it immediately. The crispy salty potato pancake paired with cool, sweet applesauce is kind of brilliant. It’s that sweet-and-savory contrast that makes you reach for another one… and then another.
Honestly, every time I make this recipe now, it reminds me how simple food can still feel special. No fancy techniques. Just potatoes, oil, and a little patience.
And maybe someone standing nearby asking, “Are those ready yet?”
Why you’ll Love this Latkes with Applesauce?
There are plenty of potato recipes in the world, but Latkes with Applesauce have this special sort of charm that’s hard to explain until you’ve eaten one straight from the pan.
First, there’s the texture. A good latke has those crisp golden edges that crackle slightly when you bite into them. Then inside? Soft, tender potato. That contrast is what makes them irresistible.
Then there’s the flavor combination. Savory potato pancakes topped with cool applesauce might sound unexpected if you’ve never tried it before. But the sweetness actually highlights the salty, crispy potatoes in the best way. It’s a little surprising at first, maybe… but then you’re hooked.
Another thing I love about latkes with applesauce is that they feel both casual and celebratory. They show up during Hanukkah celebrations, but honestly, they’re just as perfect for a weekend brunch or a random Tuesday when you need comfort food.
And let’s be honest for a second.
Anything fried in a skillet tends to bring people into the kitchen faster than you can say “dinner’s ready.”
Ingredient Notes
The beauty of Latkes with Applesauce is that the ingredient list is refreshingly simple. Nothing complicated. Just humble ingredients working together in the most delicious way.
- Russet Potatoes – Russet potatoes are the classic choice for latkes because they’re high in starch and crisp beautifully when fried. If you’ve ever had latkes that didn’t quite get crispy, chances are the potato variety played a role.
- Onion or Shallot – A little chopped onion adds depth and savory flavor. It’s subtle but important—it gives the latkes that warm, comforting aroma while they cook.
- Matzo Meal – Matzo meal acts as the binder here. It helps the potato mixture hold together while frying without making the latkes heavy.
- Eggs – Eggs provide structure and help keep the shredded potatoes together. Without them, your latkes might fall apart in the skillet.
- Vegetable Oil – You’ll want a neutral oil with a good frying temperature. Vegetable oil works perfectly because it lets the potato flavor shine.
- Salt and Pepper – Simple seasoning is really all these latkes need.
- Garlic Powder and Onion Powder (Optional) – Not traditional in every recipe, but they add a little savory boost that I personally enjoy.
- Applesauce and Sour Cream – The classic toppings. Applesauce adds sweetness while sour cream brings tangy creaminess. Some people swear by one or the other… but I’ll admit, I like both.
How to Make Latkes with Applesauce?
Making Latkes with Applesauce might feel slightly chaotic the first time you do it—but in a good way. There’s oil sizzling, potatoes sizzling louder, and the occasional splatter reminding you to stand back just a bit.
Step 1: Prepare the Potato Mixture
Start by shredding the potatoes and draining them well. Potatoes hold a surprising amount of moisture, and getting rid of that extra liquid helps the latkes crisp up beautifully.
In a bowl, combine the shredded potatoes, chopped onion, matzo meal, beaten eggs, salt, pepper, garlic powder, and onion powder.
The mixture should hold together when pressed. If it feels too wet, add another spoonful of matzo meal.
Step 2: Heat the Oil
Pour vegetable oil into a large skillet and heat it over medium heat.
You want enough oil to coat the bottom of the pan so the latkes fry evenly. When the oil starts shimmering slightly, it’s ready.
Step 3: Shape the Latkes
Use about ¼ cup of the potato mixture for each latke.
Drop it gently into the hot oil and flatten it slightly with a spatula. Not too thin though—latkes need a little thickness to stay tender inside.
Step 4: Fry Until Crispy
Cook each latke for 3–4 minutes per side until golden brown.
This is the moment where patience helps. Let the bottom get properly crispy before flipping. If you rush it, the latke may fall apart.
Step 5: Drain the Latkes
Once golden and crisp, transfer the latkes to a paper towel-lined plate. This helps remove excess oil.
A light sprinkle of salt while they’re still warm really brings out the flavor.
Step 6: Serve with Applesauce
Serve your latkes with applesauce while they’re still warm.
You can also add sour cream if you like a creamy contrast. Personally, I switch back and forth depending on my mood.
Storage Options
If you somehow manage to have leftover latkes with applesauce, they store surprisingly well.
Allow them to cool completely before placing them in an airtight container. Store in the refrigerator for up to 3 days.
To reheat, bake them at 375°F for about 10 minutes until the edges become crisp again.
The microwave works in a pinch, but the oven keeps that lovely crispy texture.
Though honestly… leftover latkes rarely last that long in my house.
Variations & Substitutions
One thing I love about latkes with applesauce is how flexible the recipe can be.
- Sweet Potato Latkes – Replace the russet potatoes with sweet potatoes for a slightly sweeter twist.
- Zucchini Potato Latkes – Mix grated zucchini with the potatoes for a lighter version.
- Gluten-Free Version – Use potato starch instead of matzo meal.
- Herb Latkes – Add fresh parsley, dill, or chives for extra flavor.
Small tweaks like these can make the recipe feel brand new.
What to Serve With Latkes with Applesauce?
While Latkes with Applesauce are fantastic on their own, they also pair well with other foods.
- Smoked Salmon – The richness of smoked salmon works beautifully with crispy latkes.
- Fresh Green Salad – A bright salad balances the richness of fried potatoes.
- Scrambled Eggs – Latkes make a fantastic addition to a weekend brunch.
- Pickles or Pickled Vegetables – The acidity cuts through the richness of the dish.
FAQ
Why are my latkes not crispy?
Usually it comes down to moisture. Potatoes hold a lot of water, so draining them well is key.
Can I make latkes ahead of time?
Yes, you can cook them ahead and reheat them in the oven before serving.
Why serve latkes with applesauce?
The sweet applesauce balances the salty, crispy potatoes perfectly. It might sound unusual at first, but once you try latkes with applesauce, it makes complete sense.
There’s something comforting about latkes with applesauce that goes beyond the ingredients.
Maybe it’s the sizzling sound in the skillet. Maybe it’s the smell filling the kitchen. Or maybe it’s just the simple joy of crispy potatoes eaten with something sweet.
Whatever it is… it works.
And if you decide to make these at home, I’d love to know—are you team applesauce, team sour cream, or the brave souls who pile on both?
Seriously… I’m curious.
Latkes with Applesauce
Ingredients
- 2 russet potatoes peeled, shredded, and thoroughly drained
- 1/4 cup finely chopped onion or shallot
- 2 tablespoons matzo meal or additional as needed
- 2 large eggs beaten
- 1/4 cup vegetable oil or more if necessary for frying
- Salt to taste
- Freshly ground black pepper to taste
- 1/4 teaspoon garlic powder optional
- 1/2 teaspoon onion powder optional
- Applesauce for serving
- Sour cream for serving
Instructions
Prepare the potato mixture
- In a medium mixing bowl, combine the shredded and drained potatoes with the chopped onion or shallot. Add the matzo meal, beaten eggs, salt, pepper, garlic powder, and onion powder. Mix thoroughly until all ingredients are evenly incorporated. If the mixture appears excessively wet, add a small additional amount of matzo meal until the mixture holds together when pressed.
Heat the cooking oil
- Place a large skillet over medium heat and add the vegetable oil. Allow the oil to heat until it begins to shimmer slightly, indicating it is ready for frying.
Form the latkes
- Measure approximately one scant 1/4 cup of the potato mixture for each latke. Carefully place the mixture into the hot oil and gently flatten it using a spatula to create an even pancake shape.
Cook the latkes
- Fry each latke for approximately 3–4 minutes per side, or until the surface becomes golden brown and crisp. Turn carefully with a spatula and continue cooking until the second side reaches the same golden color.
Drain excess oil
- Transfer the cooked latkes to a plate lined with paper towels to remove excess oil. While still warm, lightly sprinkle with additional salt if desired.
Serve
- Serve the latkes immediately while hot and crisp. Accompany with applesauce, sour cream, or both, according to preference.
Notes
