Traditional Latkes with Homemade Applesauce
It doesn’t feel like Hanukah until I’ve had homemade latkes and the smell fills the house. When I was first married, my husband made his mom’s latkes for me and they were truly the best! Now he is stuck making these every year. When you bite into a latke, you want crunch on the outside and a smooth potato flavor on the inside, with just enough salt. These traditional latkes will not disappoint. It is worth going the extra step of wringing out latke batter in cheesecloth to ensure that they are the crispiest latkes they can be! Serve them with homemade applesauce for an extra special Hanukah treat.
  • CourseMain Course
  • CuisineJewish
Servings Prep Time
6People 20Minutes
Cook Time
20 Minutes
Servings Prep Time
6People 20Minutes
Cook Time
20 Minutes
For the Latkes
  • 6 Russet potatoesLarge ones, peeled and rough chopped
  • 1 Onionlarge, rough chopped
  • 3 Eggs
  • salt and pepper to taste
  • Cheesecloth
  • Oilfor frying (Grapeseed, peanut or Canola)
For the Applesauce
  • 6-8 Applespeeled, cored and rough chopped (may favorites for sauce are Braeburn, but most other apples will be just fine)
  • Water
  • Cinnamonoptional
  • Brown Sugaroptional
  • Water
  • Cinnamonoptional
  • Brown Sugaroptional
To make the Latkes
  1. Place half of the rough chopped potatoes and onions in the food processor with the regular blade and pulse until they are finely chopped, just before they become too mushy.
  2. Place in a large bowl and repeat with the remaining potatoes and onions. (Make sure to do a mixture of the potatoes and onions, as the onions will prevent the potatoes from turning brown).
  3. In batches, place some of the potato and onion mixture into cheesecloth and wring out and discard all of accumulated liquid.
  4. Place the now dried potato and onion mixture into a new bowl.
  5. Continue to do this until you have dried out the rest of the potato and onion mixture.
  6. Place the eggs in the now empty food processor and pulse until they are well mixed. Add the beaten eggs to bowl with the dry potato mixture and mix together well. The latke batter should be relatively yellow and eggy looking.
  7. Season liberally with salt and some pepper. (If you are not scared of raw eggs, you may want to stick your finger in to make sure there is a slightly salty taste to make sure there is enough seasoning.)
  8. Heat a large heavy sautee pan over medium high heat with about a ½ to 1/3 inch deep oil. You will know the oil is ready when you stick the handle of a wooden spoon in the oil and bubbles form around the wood. (Do not let the oil start smoking)
  9. If you are making regular sized latkes, spoon 1/8 Cup potato mixture per latke into oil and flatten to 2-3-inch diameter with a slotted spatula.
  10. If you are making mini latkes, you will only need a about a spoonful of batter. Play around with the quantities and sizes.
  11. Cook latkes until golden brown on one side and flip and repeat – about 3 minutes on each side. You may need to add more oil to the pan as you go. If oil starts to get too many burnt bits in it, you can either skim it or clean out and start with some new oil.
  12. When both sides are brown, remove to a paper lined sheet tray to degrease.
  13. If you are not eating the latkes immediately, keep the cooked latkes warm in a warming drawer or a low temperature oven.
  14. Serve with cold homemade applesauce. Recipe below.
To make the Applesauce
  1. Place the apples in a saucepan with enough water to just barely cover the apples. Cover and bring to boil and then simmer until the apples are soft enough to be mashed.
  2. Use a fork or potato masher to turn the apples into sauce. I prefer to leave some chunks, but you can make it as smooth or lumpy as you like.
  3. I like my sauce to taste like pure apple goodness, but if you like, add additional flavorings like brown sugar and cinnamon.