Name: Savory Potato Latkes with Applesauce for Hanukkah Celebrations
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Cuisine: Jewish
Ingredients: 4 medium Yukon Gold potatoes, grated; 1 small yellow onion, grated; 2 large eggs, lightly beaten; 3 tbsp all-purpose flour; 1 tsp kosher salt; ½ tsp freshly ground black pepper; ¼ tsp ground cumin; 2 tbsp fresh dill, finely chopped; ¼ cup vegetable oil (for frying); 1 cup unsweetened applesauce (for serving)

Prep Time

20 min

Cook Time

15 min

Servings

Why You'll Love This Recipe

✓ Crispy, Golden‑Brown Texture: The grated potatoes release just enough starch to bind, while a hot skillet creates a satisfying crunch that holds up to festive toppings.

✓ Classic Hanukkah Symbolism: Each latke represents a miracle; frying in oil honors the Temple’s dedication, making the dish both delicious and meaningful.

✓ Sweet‑Savory Pairing: A dollop of lightly spiced applesauce balances the salty crisp, creating a harmonious flavor that pleases every palate.

When the candles are lit and the family gathers, the sizzle of latkes hitting hot oil becomes the soundtrack of Hanukkah. This recipe blends tradition with a modern twist—crispy potato pancakes served alongside a fragrant applesauce that adds just the right hint of sweetness.

Root vegetables have been a staple of Jewish cuisine for centuries, but the secret to perfect latkes lies in technique: grate, squeeze, and season. By pairing them with a warm apple compote spiced with cinnamon and nutmeg, you honor the holiday’s history while delighting modern taste buds.

Whether you’re a seasoned cook or a first‑time celebrant, these latkes deliver the crunch, flavor, and warmth that make Hanukkah unforgettable. Serve them on a platter, garnish with fresh herbs, and watch the smiles appear around the table.

1 small onion, finely grated Adds moisture and sweet onion flavor; can omit for a milder latke.

2 large eggs, lightly beaten Bind the grated vegetables; substitute with flax egg for a vegan version.

1/4 cup all‑purpose flour Helps hold the latke together; almond flour works for a gluten‑free option.

1 tsp kosher salt Season to taste; add more if using low‑sodium potatoes.

1/2 tsp freshly ground black pepper Adds subtle heat; optional.

Vegetable oil for frying (3‑4 mm depth) Use a neutral oil with a high smoke point; can replace with clarified butter for extra flavor.

2 cups apples, peeled and diced Granny Smith or Braeburn work best; can use frozen apples if fresh are unavailable.

2 tbsp honey Sweetens the applesauce; maple syrup can replace for a deeper flavor.

1/4 tsp ground cinnamon Adds warmth to the applesauce; a pinch of nutmeg works as well.

Instructions

Prepare the Potatoes

Peel the potatoes, then grate them using the large holes of a box grater. Transfer to a clean kitchen towel, gather the corners, and squeeze firmly to remove excess moisture. This step prevents soggy latkes and promotes a crisp exterior.

Pro Tip: For extra dryness, let the grated potatoes sit in a colander for 5 minutes, then re‑squeeze.

Mix the Batter

In a large bowl combine the squeezed potatoes, grated onion, beaten eggs, flour, salt, and pepper. Stir gently until just incorporated; over‑mixing develops gluten and can make latkes tough.

Pro Tip: Add a tablespoon of cold water if the mixture feels too dry.

Fry the Latkes

Heat oil in a heavy skillet over medium‑high heat until shimmering. Spoon heaping tablespoons of batter into the pan, flatten gently, and fry 3‑4 minutes per side until deep golden brown. Adjust heat to keep the oil from smoking.

Pro Tip: Do not overcrowd the pan; crowding drops the temperature and yields soggy latkes.

Make the Applesauce

Combine diced apples, honey, cinnamon, and a splash of water in a saucepan. Simmer over low heat, stirring occasionally, until apples soften and the mixture thickens, about 8‑10 minutes. Remove from heat and let cool slightly.

Pro Tip: For a smoother sauce, mash the apples with a fork or blend briefly.

Serve Warm

Transfer fried latkes to a paper‑towel‑lined plate to drain excess oil. Arrange on a serving platter, garnish with fresh chives if desired, and accompany with a generous spoonful of warm applesauce. Enjoy immediately while the crust is still crisp.

Pro Tip: Keep finished latkes warm in a low oven (200 °F) while you finish the batch.

Expert Tips

Tip #1: Keep Ingredients Cold

Cold potatoes and eggs slow gluten development, ensuring each latke stays tender inside while staying crisp outside.

Tip #2: Use a Cast‑Iron Skillet

Cast iron retains heat evenly, giving a uniform golden crust and reducing hot spots that can burn latkes.

Tip #3: Finish Applesauce with Citrus

A splash of fresh lemon juice brightens the applesauce and balances the honey’s sweetness for a more complex flavor.

Nutrition

Per serving (2 latkes + 2 Tbsp applesauce)

Calories

210 kcal

Fat

12 g

Carbs

18 g

Protein

4 g

Frequently Asked Questions

Yes. Preheat the oven to 425 °F, place latke patties on a parchment‑lined sheet, brush lightly with oil, and bake 20 minutes, flipping halfway. They won’t be as crisp as fried, but still tasty and lower‑fat.

Place cooked latkes on a wire rack instead of a solid plate, and let them cool slightly before stacking. A thin layer of parchment between layers also prevents them from sticking.

Use a “flax egg” (1 Tbsp ground flaxseed + 3 Tbsp water, set 5 minutes) or a commercial egg replacer. Both bind the mixture well and keep the latkes moist.