Lots of Latkes

These Hanukkah staples are delicious any time of year.

By Selma Brown Morrow


Potato Latke RecipeBest Potato Latkes with Super-Quick Chunky Applesauce

For the applesauce:

  • 3 large 'Gala' apples (11/2 pounds), peeled, quartered, and cored, each wedge cut into 4 chunks
  • 1 tablespoon (or more) frozen apple juice concentrate
  • Large pinch of kosher salt
  • 1 tablespoon sugar
  • 1/4 teaspoon (or more) ground cinnamon
  • 1/4 teaspoon (or more) fresh lemon juice


For the latkes:

  • 1 large egg
  • 1 teaspoon kosher salt
  • 1/2 teaspoon baking powder
  • 1/4 teaspoon freshly ground black pepper
  • 2 russet potatoes (11/2 pounds), peeled and diced
  • 1 1/2 cups chopped onions (from 1 large), divided
  • 1 tablespoon all-purpose flour
  • 1/4 cup (or more) vegetable oil
  • Sour cream

To make the applesauce:
In a 6-to-8-cup microwave-safe bowl, combine the apples, juice concentrate, and salt and toss to coat. Cover the dish with a plate. Microwave on high until the apples are tender, about 5 minutes. Using a potato masher, crush the apples to a coarse, chunky sauce. Mix in the sugar, cinnamon, and lemon juice to taste.

To make the latkes: Place a large rimmed baking sheet on the center rack of the oven and preheat to 325°F. In a large bowl, whisk the egg, salt, baking powder, and pepper to blend. Drape a smooth (not textured) kitchen towel over a large sieve.

Place the potatoes and 1/2 cup of the onion in a processor. Blend in several 10-to-15-second intervals, scraping down the sides of the bowl each time, until the potatoes are finely ground and the batter is wet and thick but not completely smooth. Turn the batter out into the kitchen towel.

Twist the towel very tightly around the batter and squeeze until the potatoes are very dry and about 3/4 cup liquid has been removed. Scrape the mixture into the bowl with the egg and seasonings. Add the flour and mix until the batter sticks together. Mix in the remaining 1 cup chopped onion. Lay a large piece of foil on a work surface. Drop 12 heaping tablespoons of batter into separate mounds on the foil, using all of the batter.

Add 1/4 cup oil to a large nonstick skillet. Heat over medium heat 3 minutes. Using a metal spatula, transfer 1 mound of batter to the skillet. Gently press to 21/2-to-3-inch-diameter round. Repeat three more times for four latkes. Cook until deep brown and crisp on the bottom, 3 to 4 minutes. Turn latkes over. Cook until deep brown and crisp on the bottom. Transfer to the baking sheet in the oven to keep warm. Repeat with the remaining batter, adding more oil to the skillet as needed.

Serve with applesauce and sour cream.

Be sure to try these other delicious latkes:

Photos by Mitch Mandell & food styling by Tara Long