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Crispy Potato Latkes Recipe with Creamy Applesauce and Sour Cream

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A simple and satisfying recipe for crispy potato latkes served with homemade creamy applesauce and sour cream, perfect for a comforting meal or festive brunch.

Ingredients

Scale
  • 4 medium russet potatoes (about 2 pounds or 900 grams), peeled and shredded
  • 1 medium yellow onion, finely grated or minced
  • 2 large eggs, beaten
  • 1/4 cup (30g) all-purpose flour (or almond flour for gluten-free)
  • 1 teaspoon salt, or to taste
  • 1/2 teaspoon freshly ground black pepper
  • Vegetable oil (canola or sunflower) for frying
  • 1 cup (240 ml) homemade applesauce (peeled and simmered apples with cinnamon and lemon juice)
  • 1/2 cup (120 ml) full-fat sour cream (or Greek yogurt as substitute)

Instructions

  1. Peel and grate the potatoes using the large holes of a box grater or food processor. Grate the onion finely. This should take about 10 minutes.
  2. Place the shredded potatoes and onion in a clean kitchen towel or cheesecloth. Gather and twist to squeeze out as much liquid as possible.
  3. Transfer the drained potato and onion mixture to a large bowl. Add the beaten eggs, flour, salt, and pepper. Stir until combined. The mixture should be sticky but not runny. Add more flour if too wet.
  4. Pour about 1/4 inch (6 mm) of vegetable oil into a large skillet and heat over medium-high heat until shimmering but not smoking. Test by dropping a small spoonful of batter; it should sizzle immediately.
  5. Using a tablespoon or small ice cream scoop, drop spoonfuls of batter into the hot oil, flattening gently with the back of the spoon to form thin pancakes.
  6. Fry for 3-4 minutes per side until deep golden brown and crispy. Avoid overcrowding the pan to maintain oil temperature.
  7. Transfer cooked latkes to a plate lined with paper towels to drain excess oil. Keep warm in a 200°F (95°C) oven while frying remaining batter.
  8. To prepare the creamy applesauce, combine peeled and diced apples with a splash of water, cinnamon, and a teaspoon of lemon juice in a saucepan. Simmer on medium heat for about 15 minutes until soft. Mash or blend to desired consistency.
  9. Serve the crispy potato latkes with a generous spoonful of creamy applesauce and a dollop of sour cream. Garnish with fresh chives or parsley if desired.

Notes

Squeeze out as much moisture as possible from the potatoes and onions to ensure crispiness. Fry in batches to avoid overcrowding and maintain oil temperature. Reheat latkes in a 350°F oven for 8-10 minutes to retain crispiness. For gluten-free, substitute flour with almond or chickpea flour. Vegan option: replace eggs with flaxseed egg and use dairy-free sour cream.

Nutrition

Keywords: potato latkes, crispy latkes, homemade applesauce, sour cream, comfort food, easy latkes, gluten-free latkes, vegan latkes option

Find it online: https://lumalunch.com/crispy-potato-latkes-recipe-with-creamy-applesauce-and-sour-cream-easy-guide/