Homemade Latkes With Applesauce

There is nothing quite like the smell of fresh, golden latkes frying in a pan. These crispy potato pancakes are a beloved tradition that brings warmth to any kitchen. When you take that first bite, you experience a delightful crunch on the outside followed by a soft, savory middle. Pairing them with cool, sweet applesauce creates a perfect balance of flavors that will have everyone reaching for seconds. Whether you are celebrating a holiday or just want a cozy weekend breakfast, this recipe is a guaranteed crowd-pleaser.

Why Make This Homemade Latkes With Applesauce

Making your own latkes at home is rewarding because you can control the texture and flavor. Store-bought versions often lack that signature crunch and can feel oily. When you make them from scratch, you get to enjoy the freshest ingredients and a beautiful golden color that looks amazing on the plate. This dish is also very affordable. With just a few simple pantry staples like potatoes and onions, you can feed a whole family. The combination of hot, salty pancakes and chilled, sweet applesauce offers a sensory experience that is both comforting and exciting.

How to Make Homemade Latkes With Applesauce

The process of making latkes is straightforward and fun. First, you need to prepare your vegetables by grating them. The most important step is removing as much moisture as possible from the potatoes; this ensures your latkes stay crispy rather than soggy. Once the potatoes and onions are dry, you mix them with eggs and a little flour to bind everything together. You then drop small mounds of the mixture into hot oil and fry them until they are a deep, golden brown. The final step is simply draining the excess oil and serving them while they are still steaming hot and crunchy.

Ingredients:

• 2 pounds Russet potatoes (about 3 or 4 large ones)
• 1 large yellow onion
• 2 large eggs, lightly beaten
• 1/4 cup all-purpose flour or matzo meal
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• Vegetable oil for frying (enough to fill a pan about 1/4 inch deep)
• 1 cup unsweetened applesauce for serving

Directions:

1. Peel the potatoes and the onion. Using a box grater or a food processor with a grating disk, grate both the potatoes and the onion into a large bowl.
2. Place the grated mixture into a clean kitchen towel or cheesecloth. Twist the towel and squeeze as hard as you can to remove all the liquid. This is the secret to a crispy latke.
3. In a large mixing bowl, combine the squeezed potato and onion mixture with the beaten eggs, flour, salt, and pepper. Stir well until everything is evenly coated.
4. Heat about 1/4 inch of oil in a large skillet over medium-high heat. To test if it is ready, drop a tiny piece of the mixture into the oil; if it sizzles immediately, you are ready to fry.
5. Carefully drop about 2 tablespoons of the potato mixture into the hot oil for each latke. Use the back of a spoon to gently flatten them into circles.
6. Fry the latkes for 3 to 5 minutes on each side. They should be deep golden brown and very crispy.
7. Remove the latkes from the pan and place them on a plate lined with paper towels to drain the extra oil.
8. Serve the latkes immediately while hot, with a generous side of applesauce for dipping.

Nutritional Information

Each serving (approximately 2 latkes with 2 tablespoons of applesauce) contains the following estimated values:

• Calories: 210 kcal
• Total Fat: 9g
• Saturated Fat: 1.5g
• Cholesterol: 45mg
• Sodium: 320mg
• Total Carbohydrates: 28g
• Dietary Fiber: 3g
• Sugars: 6g
• Protein: 5g

How to Serve Homemade Latkes With Applesauce

Latkes are best enjoyed fresh from the frying pan when they are at their crunchiest. Place them on a large wooden board or a warm platter. Serve the applesauce in a small bowl in the center for easy dipping. If you want a full meal, you can serve these alongside a fresh green salad or a bowl of hot soup. They also make a fantastic side dish for roasted beef or chicken. For a beautiful presentation, garnish the platter with a few sprigs of fresh parsley or some thinly sliced green onions to add a pop of color.

How to Store Homemade Latkes With Applesauce

If you have leftovers, let them cool completely before storing. Place the latkes in an airtight container with pieces of parchment paper between the layers to prevent sticking. They will stay fresh in the refrigerator for up to 3 days. You can also freeze them for up to a month. To reheat, avoid using the microwave as it will make them soft. Instead, place them on a baking sheet in a 375°F (190°C) oven for about 10 minutes until they are heated through and crisp again. Store the applesauce separately in the fridge.

Expert Tips for Perfect Homemade Latkes With Applesauce

For the best results, always use Russet potatoes. They have a high starch content which helps the latkes hold their shape. When grating your onion, try to mix it in with the potatoes immediately; the onion juice actually helps prevent the potatoes from turning brown. Make sure your oil is hot before adding the batter; if the oil is too cool, the potatoes will soak up the grease and become heavy. Lastly, do not crowd the pan. Frying only 3 or 4 at a time ensures the temperature stays consistent and every edge gets perfectly crispy.

Delicious Variations

You can easily customize this recipe to suit your taste. Try replacing half of the Russet potatoes with sweet potatoes for a slightly sweeter and more colorful version. If you like herbs, stir in some fresh chopped dill or chives into the batter before frying. For a spicy kick, add a pinch of cayenne pepper or some finely diced jalapeños. You can also try adding grated carrots or zucchini (just make sure to squeeze the water out of the zucchini too!) for a vegetable-packed pancake that kids will love.

Frequently Asked Questions

Which potatoes are best for latkes?
Russet potatoes are the best choice because their starch helps the pancakes stick together and get very crispy.

Can I make the batter ahead of time?
It is best to fry the latkes immediately. If the batter sits too long, the potatoes will release liquid and turn grey.

Why are my latkes falling apart?
This usually happens if there is too much moisture in the mixture or not enough binder. Make sure to squeeze the potatoes dry and use the full amount of flour and eggs.

What kind of oil should I use?
Use an oil with a high smoke point, such as vegetable, canola, or grapeseed oil. These can handle the high heat needed for frying.

Can I use a food processor?
Yes! Using a food processor with the grating attachment is much faster than using a hand grater and works perfectly.

How do I keep the latkes warm while I fry the rest?
Place the finished latkes on a wire rack over a baking sheet in a 200°F (95°C) oven while you finish the remaining batches.

Do I have to peel the potatoes?
While peeling gives a more traditional look and texture, you can leave the skins on if you scrub them well first. It adds a more rustic feel.

What if I don’t have flour?
You can use matzo meal, breadcrumbs, or even a gluten-free flour blend as a substitute for the all-purpose flour.

Is the applesauce served hot or cold?
Most people prefer cold or room temperature applesauce to provide a refreshing contrast to the hot latkes, but warm applesauce is also delicious.

How thick should the latkes be?
Aim for about 1/2 inch thickness. If they are too thick, the middle might stay raw while the outside burns.

Conclusion

Homemade Latkes with Applesauce are a timeless dish that brings comfort and joy to any table. The simple combination of crispy potatoes and sweet sauce is a classic for a reason. By following these easy steps and tips, you can create a restaurant-quality meal in your own kitchen. This recipe is perfect for sharing with friends and family, making memories over a hot stove and a plate of golden treats. Give this recipe a try tonight, and don’t forget to share your results with us—we would love to hear how your latkes turned out!

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