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Apple Sauce Latkes Recipe
Ash Tyrrell

Apple Sauce Latkes Recipe

I made these latkes 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.
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Total Time 1 hour 20 minutes
Ingredients Method Notes

Ingredients
  

  • 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.
  • 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.

Method
 

  1. 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.
  2. 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.
  3. 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.
  4. 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.
  5. 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.
  6. 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.
  7. 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.
  8. 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.
  9. 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.