Classic Potato Latkes with Applesauce
Shatteringly crisp potato pancakes with lacy edges, served the traditional way — with cool applesauce and sour cream.
In a nutshell: This authentic jewish classic potato latkes with applesauce comes together in just 45 mins using simple whole ingredients. The chef's secret: wringing the grated potato really dry is what separates shatteringly crisp latkes from. Perfect for home cooks seeking a dependable, restaurant-quality finish with minimal effort.
Classic potato latkes with applesauce: shatteringly crisp potato pancakes with lacy edges, served with applesauce and sour cream for Hanukkah.
Key Equipment
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- Box grater or food processor
- Large mixing bowl
- Clean kitchen towel
- Large cast-iron skillet
- Wire rack
Chef's Pro-Tips
- Squeeze twice if needed: wringing the grated potato really dry is what separates shatteringly crisp latkes from soggy ones — the towel should come away damp, not dripping.
- Drain on a rack, not paper: paper towels trap steam underneath and soften the crust you just worked for.
- Fry hot and uncrowded: oil that is too cool makes greasy latkes, and a crowded pan drops the temperature — 4-5 latkes at a time is plenty.
Ingredients
8
servings
-
2 lbs russet potatoes, peeled
-
1 yellow onion, peeled
-
2 eggs, lightly beaten
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¼ cup all-purpose flour
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1 ½ tsp kosher salt
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½ tsp black pepper
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½ cup neutral oil, such as vegetable or sunflower, for frying
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1 cup applesauce, for serving
-
½ cup sour cream, for serving
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2 tbsp fresh dill, for serving, optional
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Step-by-Step Instructions
Grate and Squeeze
Grate the potatoes and onion on the coarse side of a box grater or with a food processor. Bundle the mixture in a clean kitchen towel and squeeze out as much liquid as possible — this is the single most important step for crisp latkes.
Mix the Batter
Transfer to a bowl and quickly stir in the eggs, flour, salt and pepper. Work fast so the potatoes do not discolour, and do not add extra flour — it makes latkes gummy.
Fry in Batches
Heat 1/4 inch of oil in a large cast-iron skillet over medium-high heat until shimmering. Drop heaped tablespoons of batter into the pan and flatten lightly. Fry 3-4 minutes per side until deeply golden and crisp, adding oil between batches as needed.
Drain and Season
Drain on a wire rack (not paper towels, which trap steam) and sprinkle with a little extra salt while hot. Keep finished batches warm in a 200°F (95°C) oven.
Serve Traditional-Style
Serve immediately with applesauce and sour cream, and dill if you like. Latkes wait for no one — crispness fades fast.
Chef Clara's Kitchen Picks
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Nordic Ware Naturals Half Sheet, 2-Pack
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Silicone whisks safe for nonstick pans, in two sizes.
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Stainless racks that fit half sheets – for cooling bakes and crisping roasts.
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Six speeds with a snap-on storage case for the beaters.
View on AmazonFrequently Asked Questions
Yes — fry them, cool completely, and refrigerate up to 2 days, or freeze up to a month. Re-crisp on a baking sheet at 425°F (220°C) for 8-10 minutes until hot and crunchy again.
Almost always under-squeezed potatoes or oil that was not hot enough. Squeeze the grated mixture very dry and wait for the oil to shimmer before the first batch.
You can, at 425°F (220°C) on a well-oiled sheet, but they will never be as crisp. Frying in oil is also the traditional Hanukkah method, honouring the miracle of the oil.
Both! Applesauce is the classic Ashkenazi pairing and sour cream the dairy accompaniment. Set out both and let everyone choose.
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