Crispy Potato Latkes with Applesauce and Sour Cream

Quick Recipe Version (TL;DR)

• Yield: 4 servings (about 12 latkes)
• Prep Time: 20 minutes
• Cook Time: 20 minutes
• Total Time: 40 minutes

Quick Ingredients

• 2 lb (about 4 medium) russet potatoes, peeled
• 1 medium yellow onion, peeled
• 2 large eggs
• 1/4 cup all-purpose flour or matzo meal
• 1 1/2 tsp kosher salt, plus more to finish
• 1/2 tsp freshly ground black pepper
• 1/2 tsp baking powder (optional for extra lightness)
• 1/2–3/4 cup neutral oil for frying (canola, vegetable, or peanut)
• Applesauce and/or sour cream, for serving
• Chopped fresh chives or parsley (optional garnish)

Do This

• 1. Grate potatoes and onion on the large holes of a box grater or food processor.
• 2. Wrap grated mixture in a clean kitchen towel and squeeze very firmly to remove as much liquid as possible.
• 3. Whisk eggs, flour (or matzo meal), salt, pepper, and baking powder in a large bowl, then stir in the dry potato-onion mixture.
• 4. Heat 1/4 inch of oil in a large skillet over medium-high until shimmering (about 350°F).
• 5. Drop heaping tablespoons of batter into the oil, flatten gently into 2 1/2–3 inch patties.
• 6. Fry 3–4 minutes per side until deep golden and crisp; drain on a paper towel–lined rack and sprinkle with salt.
• 7. Serve hot with applesauce or sour cream and a sprinkle of fresh herbs, if using.

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Why You’ll Love This Recipe

• Classic, deeply crispy potato latkes with tender, almost creamy centers.
• Balanced savory-sweet flavors from onion, potatoes, and the optional applesauce on the side.
• Pan-fried, not deep-fried, so you can make them easily on a weeknight or for holidays.
• Make-ahead and freezer-friendly, perfect for parties or family gatherings.

Grocery List

• Produce: Russet potatoes, yellow onion, optional fresh chives or parsley, apples (only if making homemade applesauce).
• Dairy: Sour cream, eggs.
• Pantry: All-purpose flour or matzo meal, kosher salt, black pepper, baking powder, neutral frying oil, applesauce (if not making from scratch).

Full Ingredients

For the Potato Latkes

• 2 lb russet potatoes (about 4 medium), peeled
• 1 medium yellow onion, peeled
• 2 large eggs
• 1/4 cup all-purpose flour or matzo meal
• 1 1/2 tsp kosher salt, plus more to finish
• 1/2 tsp freshly ground black pepper
• 1/2 tsp baking powder (optional, helps keep latkes lighter and puffier)
• 1/2–3/4 cup neutral oil for frying (such as canola, vegetable, or peanut), used as needed to maintain a 1/4-inch depth in the pan

For Serving

• 1–2 cups applesauce (store-bought or homemade)
• 1 cup sour cream
• 2 tbsp chopped fresh chives or flat-leaf parsley (optional, for garnish)
• Flaky sea salt, to finish (optional but lovely)

Step-by-Step Instructions

Step 1: Set up your workspace and equipment

Clear some counter space and gather your tools: a box grater or food processor with a shredding disc, a large mixing bowl, a clean kitchen towel (or several layers of cheesecloth), a large skillet (cast iron or heavy stainless steel works best), a slotted spatula, and a wire rack set over a baking sheet or a plate lined with paper towels. Preheat your oven to 200°F (95°C) if you want to keep cooked latkes warm while you fry the rest.

Step 2: Grate the potatoes and onion

Peel the potatoes and keep them whole in a bowl of cold water to prevent browning while you work. Peel the onion as well. Working over a large bowl, grate the potatoes on the large holes of a box grater, or use a food processor fitted with the shredding disc. Grate the onion on the same side or disc. Add the grated onion to the potatoes and toss to combine. The mixture will release a lot of liquid; that is expected at this stage.

Step 3: Squeeze out excess moisture

Transfer the grated potato-onion mixture to the center of a clean kitchen towel. Gather up the corners to form a tight bundle over the sink. Using both hands, twist and squeeze the bundle very firmly to remove as much liquid as possible; keep twisting until almost no more liquid drips out. This step is crucial for crispy latkes, so do not rush it. Once well wrung out, transfer the dry shreds to a clean mixing bowl. If you see any darkened or oxidized bits, you can discard them.

Step 4: Make the latke batter

In a separate small bowl, whisk together the eggs, flour (or matzo meal), kosher salt, black pepper, and baking powder (if using) until smooth. Pour this mixture over the dried potato-onion shreds. Use a fork or your hands to toss everything together until the potatoes and onions are evenly coated and no dry patches of flour remain. The mixture should hold together when pressed into a small patty; if it seems too loose, add another tablespoon of flour or matzo meal. If it feels overly stiff or dry, add 1 more beaten egg or 1–2 tablespoons of water.

Step 5: Heat the oil for frying

Pour enough oil into your skillet to reach about 1/4 inch deep. Set the pan over medium-high heat and warm until the oil is shimmering and hot, about 350°F (175°C). You can test the temperature by dropping in a small piece of the latke mixture: it should sizzle actively and turn golden within about 1 minute without burning. Adjust the heat as needed to keep the oil hot but not smoking.

Step 6: Form and fry the latkes

Working in batches to avoid crowding the pan, scoop heaping tablespoons (about 2–3 tablespoons each) of the potato mixture and gently place them into the hot oil. Flatten each mound lightly with the back of the spoon or spatula to form 2 1/2–3 inch patties about 1/4–1/3 inch thick. Fry for 3–4 minutes on the first side, until the edges are deeply golden and crisp. Carefully flip and cook the second side another 3–4 minutes, until the latkes are a rich golden-brown and cooked through. Adjust the heat as needed to maintain an even sizzle without scorching.

Step 7: Drain, season, and keep warm

Use a slotted spatula to transfer finished latkes to the prepared wire rack or paper towel–lined plate. While they are still hot, sprinkle lightly with a pinch of kosher salt or flaky sea salt to enhance the flavor and crunch. If you are making a large batch, place the tray of cooked latkes in the warm oven (200°F / 95°C) while you continue frying the rest, adding more oil to the pan as needed and allowing it to reheat between batches. This helps keep the outside crisp and the inside warm for serving.

Step 8: Serve with applesauce and sour cream

Once all the latkes are fried, transfer them to a serving platter. Garnish with chopped fresh chives or parsley, if using. Serve immediately with generous dollops of sour cream and bowls of applesauce on the side, letting everyone decide how much sweet or creamy they want with each bite. The contrast of hot, crisp latkes with cool sour cream and sweet applesauce is what makes this classic combination so satisfying.

Pro Tips

• Dry potatoes mean crispy latkes. The more liquid you squeeze out in Step 3, the crisper your latkes will be. Do not skip or rush the wringing step.
• Maintain oil temperature. If the oil is too cool, the latkes will soak up excess oil; too hot and they will burn outside before cooking through. Aim for a steady, active sizzle.
• Do not overcrowd the pan. Fry in batches with space between latkes so they brown evenly and are easy to flip.
• Use the right potatoes. Russet potatoes have the right balance of starch and moisture for latkes that are crisp on the outside and tender inside.
• Serve immediately for best texture. Latkes are at their peak when they are hot from the pan, but you can keep them in a low oven briefly without losing too much crispness.

Variations

• Gluten-free latkes: Use potato starch, cornstarch, or a gluten-free flour blend in place of all-purpose flour. Matzo meal works well if it is certified gluten-free.
• Herb and garlic latkes: Add 1–2 finely minced garlic cloves and 2–3 tablespoons of chopped fresh herbs (such as parsley, dill, or chives) to the batter for an aromatic twist.
• Sweet potato latkes: Swap half or all of the russet potatoes for peeled sweet potatoes. Sweet potatoes brown a little faster, so cook over slightly lower heat and watch carefully.

Storage & Make-Ahead

Latkes are best freshly fried, but they can be made ahead. To refrigerate, let cooked latkes cool completely, then store in an airtight container for up to 3 days with parchment paper between layers. Reheat on a wire rack set over a baking sheet at 400°F (200°C) for 8–10 minutes, flipping once, until hot and crisp. To freeze, arrange cooled latkes in a single layer on a baking sheet, freeze until solid, then transfer to a freezer bag or container for up to 2 months. Reheat straight from frozen at 425°F (220°C) for 12–15 minutes. The batter itself does not hold well for long periods because the potatoes will release liquid and oxidize, so it is better to fry the latkes and reheat than to make the raw mixture far in advance.

Nutrition (per serving)

Approximate values per serving (about 3 latkes, without toppings): 320 calories; 7 g protein; 30 g carbohydrates; 20 g fat; 3 g saturated fat; 3 g fiber; 520 mg sodium. Adding sour cream and applesauce will increase calories and carbohydrates slightly. These numbers are estimates and will vary based on exact size of latkes and how much oil they absorb during frying.