Crispy Potato Latkes with Applesauce and Herbs for Hanukkah
Potato Latkes
Golden, crispy latkes with applesauce — a warm, kosher Hanukkah classic.
Nutrition (per serving)
Latkes are one of those dishes I make whenever I want comfort and a little nostalgia on a plate. These crisp potato pancakes are simple—shredded potatoes and onion bound with egg and a touch of flour—then fried until lacy and golden. They’re naturally kosher and easily scaled up for a Hanukkah crowd or pared down for a family breakfast.
I love serving them with homemade applesauce and a sprinkle of fresh herbs; the bright acidity and herbal notes cut through the fried richness beautifully. The method below keeps the centers tender while the edges stay satisfyingly crunchy, and I’ll share small tips so your skillet becomes the latke machine you’ve always wanted.
Ingredients
- Russet potatoes, peeled and grated:2 lb
- Small yellow onion, grated:1 piece
- Large eggs:2 pieces
- All-purpose flour:1/3 cup
- Matzo meal (optional):1 tbsp
- Salt:1 tsp
- Freshly ground black pepper:1/2 tsp
- Vegetable oil (for frying):1/2 cup
- Applesauce (for serving):1 cup
- Fresh chives, chopped (for garnish):2 tbsp
- Lemon wedges (optional):2 pieces
Instructions
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Grate the potatoes and onion on the large holes of a box grater or in a food processor. Transfer to a large bowl.
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Wrap the grated potato and onion in a clean kitchen towel and squeeze out as much liquid as you can into a bowl; let the liquid sit for 1 minute so any starch settles, then pour off the clear liquid and reserve the starch at the bottom.
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Return the squeezed potatoes and onion to the bowl. Add the eggs, flour, reserved potato starch (if any), matzo meal (if using), salt, and pepper. Mix until combined.
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Heat 2 to 3 tablespoons of vegetable oil in a large skillet over medium-high heat until shimmering. Spoon about 1/4 cup of the potato mixture per latke into the skillet, flattening gently with the back of the spoon into 3-inch rounds. Don't overcrowd the pan.
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Fry until deep golden and crisp, about 3 to 4 minutes per side. Adjust heat as needed so the latkes brown without burning. Transfer to a wire rack set over a baking sheet or to paper towels to drain briefly.
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Repeat with remaining batter, adding more oil as needed. Keep finished latkes warm in a 200°F oven while you finish frying the rest.
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Serve hot with applesauce, a sprinkle of chopped chives, and lemon wedges on the side.
Tips & Notes
- Removing excess moisture from the shredded potatoes is the key to crisp latkes—squeeze them dry and use the settled potato starch for extra binding.
- Work in batches so the pan temperature stays steady; too-crowded latkes steam instead of crisping.
- If you want pareve (non-dairy) latkes suitable for serving with meat, skip any sour cream and stick to applesauce or pareve yogurt.
- For an extra-crisp finish, fry in a blend of vegetable oil and a tablespoon of neutral oil with a higher smoke point.
