Classic Potato Latkes with Applesauce
Classic Potato Latkes with Applesauce
Ingredients
For the Latkes
- 2 pounds Russet potatoes, peeled and coarsely grated
- 1/2 yellow onion, medium, finely grated
- 2 large eggs, beaten
- 1/4 cup all-purpose flour
- 1 teaspoon kosher salt
- 1/2 teaspoon black pepper, freshly ground
- 1 cup vegetable oil, for frying, as needed
For Serving
- 1 cup applesauce
- 1/2 cup sour cream
Instructions
- 1
Prepare the potatoes and onion: Place the grated potatoes and onion in a clean kitchen towel or cheesecloth. Squeeze out as much liquid as possible. This step is crucial for crispy latkes.
⏱️ 10 min
- 2
Combine ingredients: In a large bowl, combine the squeezed potatoes and onion with the beaten eggs, all-purpose flour, kosher salt, and black pepper. Mix well until everything is evenly incorporated.
⏱️ 5 min
- 3
Heat the oil: Pour about 1/2 inch of vegetable oil into a large, heavy-bottomed skillet (cast iron works best). Heat the oil over medium-high heat until it shimmers and reaches about 350°F (175°C). You can test the oil by dropping a small amount of potato mixture; it should sizzle immediately.
⏱️ 5 min•🌡️ 350
- 4
Form and fry latkes: Carefully drop spoonfuls (about 2 tablespoons each) of the potato mixture into the hot oil, flattening them slightly with the back of a spoon to form thin patties. Do not overcrowd the pan; cook in batches.
⏱️ 5 min•🌡️ 350
- 5
Cook until golden: Fry the latkes for 3 to 5 minutes per side, or until deeply golden brown and crispy. Adjust heat as needed to prevent burning. Add more oil to the pan between batches if necessary.
⏱️ 15 min•🌡️ 350
- 6
Drain and serve: Transfer the cooked latkes to a wire rack set over a baking sheet lined with paper towels to drain excess oil. Serve immediately with applesauce and sour cream on the side.
⏱️ 5 min
Kitchen Tools
Nutrition Facts (per serving)
Classic Potato Latkes with Applesauce
Ingredients
For the Latkes
- 2 pounds Russet potatoes, peeled and coarsely grated
- 1/2 yellow onion, medium, finely grated
- 2 large eggs, beaten
- 1/4 cup all-purpose flour
- 1 teaspoon kosher salt
- 1/2 teaspoon black pepper, freshly ground
- 1 cup vegetable oil, for frying, as needed
For Serving
- 1 cup applesauce
- 1/2 cup sour cream
Instructions
- 1
Prepare the potatoes and onion: Place the grated potatoes and onion in a clean kitchen towel or cheesecloth. Squeeze out as much liquid as possible. This step is crucial for crispy latkes.
⏱️ 10 min - 2
Combine ingredients: In a large bowl, combine the squeezed potatoes and onion with the beaten eggs, all-purpose flour, kosher salt, and black pepper. Mix well until everything is evenly incorporated.
⏱️ 5 min - 3
Heat the oil: Pour about 1/2 inch of vegetable oil into a large, heavy-bottomed skillet (cast iron works best). Heat the oil over medium-high heat until it shimmers and reaches about 350°F (175°C). You can test the oil by dropping a small amount of potato mixture; it should sizzle immediately.
⏱️ 5 min•🌡️ 350 - 4
Form and fry latkes: Carefully drop spoonfuls (about 2 tablespoons each) of the potato mixture into the hot oil, flattening them slightly with the back of a spoon to form thin patties. Do not overcrowd the pan; cook in batches.
⏱️ 5 min•🌡️ 350 - 5
Cook until golden: Fry the latkes for 3 to 5 minutes per side, or until deeply golden brown and crispy. Adjust heat as needed to prevent burning. Add more oil to the pan between batches if necessary.
⏱️ 15 min•🌡️ 350 - 6
Drain and serve: Transfer the cooked latkes to a wire rack set over a baking sheet lined with paper towels to drain excess oil. Serve immediately with applesauce and sour cream on the side.
⏱️ 5 min