I made this Apple Sauce Latkes Recipe on a cold evening, and my kitchen smelled like fried onion and warm cinnamon within minutes. The edges turned so crisp that I heard them crackle on the plate.
The chunky applesauce on the side was soft, sweet, and a little tangy. I loved how the hot, salty pancake met the cool, fruity spoonful in one bite. If you want a cozy, crowd-pleasing treat, this apple sauce latkes recipe will become a favorite, just like it did for me.
Cooking Time
- Prep Time: 25 minutes
- Cooking Time: 55 minutes
- Total Time: 1 hour 20 minutes
Ingredients
Here is everything you need for both the applesauce and the latkes. I kept every note short so you can shop fast.
For the chunky applesauce
- 1 tablespoon vegetable oil: Helps the apples sauté instead of stick.
- 5 large sweet-tart apples (about 2 pounds), peeled and diced: Try Jonagold, Braeburn, or Fuji for a balanced flavor.
- 1/2 teaspoon ground cinnamon: Adds the warm, cozy base note.
- 1/8 teaspoon ground cloves: Use a light hand because cloves are strong.
- 2 tablespoons sugar: Rounds out the tartness of the fruit.
- 1 teaspoon lemon juice: Brightens the sauce at the very end.
For the latkes
- 4 large russet potatoes (about 1 1/4 pounds), peeled: Starchy potatoes give the crispiest edges.
- 1 medium onion, peeled and quartered: Adds flavor and slows the potato from browning.
- 3 tablespoons chopped parsley: Brings a fresh, green lift.
- 1 large egg, lightly beaten: Bind the shreds together.
- 2 tablespoons all-purpose flour: Soaks up extra moisture for a firmer pancake.
- 1/2 teaspoon baking powder: Keep the centers light, not dense.
- 3/4 teaspoon salt: Seasons the whole batch evenly.
- 1/2 teaspoon ground white pepper: Gives gentle heat without black specks.
- 1/4 cup vegetable or olive oil, plus more if needed: Fry in fresh oil and top up between batches.
- 1 cup sour cream or yogurt (optional): Cool, creamy topping that balances the fried crunch.
Note: serves several (makes about 18 latkes)
Equipment You Need
- Large skillet: Cooks the applesauce evenly.
- Large nonstick skillet: Fries the latkes without sticking.
- Food processor with coarse grating disk or box grater: Shreds the potatoes and onion fast.
- Colander: Drains the shredded mixture.
- Large mixing bowl: Holds and combines the potato batter.
- Spoon: Portions and flattens each latke.
- Two spatulas: Flip the latkes safely and cut down on splatter.
How to Make Apple Sauce Latkes Recipe?
This recipe has two simple parts: a chunky applesauce and crisp potato pancakes. Make the sauce first so it can cool while you fry. Follow the steps in order and you will get golden latkes every time.
Sauté the Apples
Heat the vegetable oil in a large skillet over medium-high heat. Add the diced apples and stir for about 2 minutes. You should see the edges begin to glisten and soften slightly.
Simmer Until Tender
Sprinkle in the cinnamon and cloves, then cover the pan. Lower the heat to medium-low and cook for 15 to 20 minutes. If the pan looks dry, splash in 1 to 2 tablespoons of water.
Thicken and Finish the Sauce
Remove the lid and cook for about 10 more minutes until the sauce thickens. Stir in the sugar and cook for 2 minutes until it dissolves. Add the lemon juice and let the sauce cool completely.
Grate the Potatoes and Onion
Switch between the potatoes and onion as you grate, using a coarse food processor disk or the large holes of a box grater. The onion’s acid helps keep the potato from turning gray. Work steadily so everything stays fresh and pale.
Squeeze Out the Liquid
Tip the shreds into a colander and press out water by the handful. Keep squeezing until the mixture feels quite dry. This is the secret to a latke that crisps instead of steams.
Mix the Batter
Move the shreds to a large bowl. Stir in the parsley, egg, flour, baking powder, salt, and white pepper. Mix until everything is evenly coated and no dry flour remains.
Shape and Fry the Latkes
Warm the oil in a large nonstick skillet over medium heat. Spoon in 2 tablespoons of batter per latke and flatten to about 2 1/2 to 3 inches wide. Leave a little space around each one so they brown evenly.
Flip and Cook Until Golden
Fry for about 4 minutes per side until deep golden and cooked through. Turn them gently with two spatulas to avoid splatter. Stir the batter between batches and add more oil when the pan looks dry.
Plate and Serve Hot
Serve the latkes right away with a generous spoonful of applesauce. Add a dollop of sour cream or yogurt if you like. Enjoy them while the edges are still crackly.
Additional Tips for Making This Recipe Better
A few small habits made a big difference when I tested this recipe. These are the ones I would pass on to a friend.
- I always squeeze the potatoes twice. The second squeeze removes surprising extra liquid, and my latkes got noticeably crispier.
- I stir the batter before each batch because liquid settles at the bottom of the bowl.
- I make the applesauce first. It tastes better after cooling, and it frees me to focus on frying.
- I keep the heat at medium. Too high, and the outside burns before the center cooks through.
- I rest finished latkes on a wire rack instead of paper towels, so the bottoms stay crisp.
- I choose apples that are sweet and tart. They hold some shape and give the sauce a chunky, homemade feel.
Common Mistakes to Avoid
I have made nearly all of these slip-ups myself. Here is how to dodge them.
- Skipping the squeeze: I once left the shreds wet, and the latkes turned soggy. Press out as much liquid as you can.
- Crowding the pan: My first batch stuck together and steamed. Leave space around each latke.
- Frying on high heat: I burned the outsides while the centers stayed raw. Medium heat works best.
- Letting the batter sit too long: Left alone, the mixture turns watery and dull. I fry soon after mixing.
- Overcooking the applesauce: I once cooked it until it was a paste. Stop when it is thick but still chunky.
How to Serve Apple Sauce Latkes Recipe?
These latkes look best fresh from the pan. A little styling makes the plate feel like a celebration.
- Stack three or four latkes on a warm plate and spoon chunky applesauce on the side.
- Add a dollop of sour cream or yogurt on top for the classic latkes with applesauce and sour cream pairing.
- Sprinkle chopped parsley over the cream for a pop of green.
- Dust a little extra cinnamon over the applesauce for a pretty, fragrant finish.
- Serve them for brunch next to my Cottage Cheese Egg Bites for a protein-rich spread.
Variations
Latkes are friendly to tweaks. Try these ideas to make them fit your table.
- Latke recipe no egg: Skip the egg and add an extra tablespoon of flour. Press the mixture well so it holds together.
- Mini latkes recipe: Use 1 tablespoon of batter per latke and fry for slightly less time. They make great party bites.
- Apple latkes recipe twist: Fold a small handful of grated apple into the potato mixture for a fruity note. Squeeze it dry, too.
- Dairy-free topping: Use a plant-based yogurt or skip the cream and let the applesauce shine.
- Sugar-free applesauce: Leave out the sugar. Sweet apples give plenty of flavor on their own.
- Creamy dip upgrade: Swap sour cream for my Whipped Cottage Cheese Dip for a lighter, high-protein topping.
- Extra herbs: Replace the parsley with chives or dill for a different savory taste.
Nutritional Information
Here is an approximate look at one serving. Values will shift with your ingredients and portion size.
- Calories: 250
- Protein: 4 g
- Carbohydrates: 44 g
- Fat: 8 g
Make Ahead and Storage
Latkes taste best fresh, but you can prepare parts in advance.
Make ahead: Cook the applesauce up to a few days ahead and keep it in the fridge. Fry the latkes shortly before serving for the best crunch.
Storage: Cool the latkes fully, then store them in an airtight container in the refrigerator for 3 to 4 days. Keep the applesauce in a separate covered container.
Reheating: Warm the latkes on a baking sheet in a 375°F oven for 8 to 10 minutes. This restores the crisp edges better than a microwave.
Freezing: Freeze cooled latkes in a single layer, then move them to a freezer bag for up to 2 months. Reheat straight from frozen in the oven until hot and crisp.
Why You’ll Love This Recipe?
This recipe delivers a cozy flavor with simple, familiar ingredients. Here is why it keeps landing on my table.
- Easy ingredients: You only need pantry staples, potatoes, onion, and apples. Nothing here is hard to find or expensive.
- Big flavor contrast: Crispy, savory pancakes meet sweet, tangy applesauce. Every bite feels balanced and satisfying.
- Great for a crowd: The recipe makes about 18 latkes, so it works for holidays, brunches, and family dinners.
- Easy to customize: Make them mini, try a no-egg version, or switch up the toppings. The base recipe is forgiving.
- Homemade applesauce: The chunky sauce takes little effort and tastes far fresher than store-bought.
Latkes and Applesauce Origin
Latkes are a Jewish holiday classic, most often served during Hanukkah. The tradition of frying food in oil honors the story of the miracle of the oil. Pairing them with applesauce became a popular custom in many homes, and the sweet fruit balances the salty fried potato beautifully.
Many families still debate the best Jewish latkes recipes, and many serve a kosher applesauce recipe alongside theirs. This version fits well into that tradition.
FAQs
Can I use a different potato?
Russets work best because they are starchy and crisp up well. Other potatoes can work, but they may turn out softer.
Why are my latkes falling apart?
The mixture is usually too wet or the pan is too crowded. Squeeze the shreds well and keep the heat at medium.
Can I make the applesauce ahead of time?
Yes. It keeps well in the fridge for several days and tastes even better once it has fully cooled.
Do I have to use sour cream?
No. Yogurt works well, or you can serve the latkes with applesauce alone.
Can I bake these latkes instead of frying them?
You can bake them on a well-oiled sheet pan until golden, but they will be less crisp than pan-fried ones.
Apple Sauce Latkes Recipe
Ingredients
Method
- Heat the vegetable oil in a large skillet over medium-high heat. Add the diced apples and stir for about 2 minutes. You should see the edges begin to glisten and soften slightly.
- Sprinkle in the cinnamon and cloves, then cover the pan. Lower the heat to medium-low and cook for 15 to 20 minutes. If the pan looks dry, splash in 1 to 2 tablespoons of water.
- Remove the lid and cook for about 10 more minutes until the sauce thickens. Stir in the sugar and cook for 2 minutes until it dissolves. Add the lemon juice and let the sauce cool completely.
- Switch between the potatoes and onion as you grate, using a coarse food processor disk or the large holes of a box grater. The onion’s acid helps keep the potato from turning gray. Work steadily so everything stays fresh and pale.
- Tip the shreds into a colander and press out water by the handful. Keep squeezing until the mixture feels quite dry. This is the secret to a latke that crisps instead of steams.
- Move the shreds to a large bowl. Stir in the parsley, egg, flour, baking powder, salt, and white pepper. Mix until everything is evenly coated and no dry flour remains.
- Warm the oil in a large nonstick skillet over medium heat. Spoon in 2 tablespoons of batter per latke and flatten to about 2 1/2 to 3 inches wide. Leave a little space around each one so they brown evenly.
- Fry for about 4 minutes per side until deep golden and cooked through. Turn them gently with two spatulas to avoid splatter. Stir the batter between batches and add more oil when the pan looks dry.
- Serve the latkes right away with a generous spoonful of applesauce. Add a dollop of sour cream or yogurt if you like. Enjoy them while the edges are still crackly.
Notes
- I always squeeze the potatoes twice. The second squeeze removes surprising extra liquid, and my latkes got noticeably crispier.
- I stir the batter before each batch because liquid settles at the bottom of the bowl.
- I make the applesauce first. It tastes better after cooling, and it frees me to focus on frying.
- I keep the heat at medium. Too high, and the outside burns before the center cooks through.
- I rest finished latkes on a wire rack instead of paper towels, so the bottoms stay crisp.
- I choose apples that are sweet and tart. They hold some shape and give the sauce a chunky, homemade feel.
