Traditional Latkes with Sour Cream & Applesauce for Hanukkah

The moment I grate the first potato, my kitchen fills with the scent of memory—my grandmother’s weathered hands flipping golden latkes in a cast-iron pan that had seen more Hanukkahs than I had birthdays. She never measured, yet every latke emerged identically crisp, lace-edged, and somehow still fluffy inside. When she passed, I spent three winters testing, burning, under-salting, and over-squeezing until I finally captured her alchemy. This recipe is my love letter to her, to the Festival of Lights, and to anyone who believes that a humble potato pancake can carry generations of story in one crunchy bite.

Ingredient Breakdown

Russet potatoes are the gold standard; their high starch content yields fluffy centers and sturdy structure. Skip waxy varieties—they’ll glue up on you. Onion isn’t just flavor; its natural sugars caramelize and deepen the golden color. Matzo meal is traditional, but if your pantry is bare, crushed plain saltines work in a pinch. The surprise ingredient is rice flour—just two tablespoons absorb surface moisture without the gumminess wheat flour can bring. For the applesauce, go tart: Granny Smith or Braeburn break down quickly and balance the latkes’ richness. Finally, use a neutral oil with a high smoke point; sunflower is my go-to because it’s authentically Eastern European and lets the potato sing.

Step-by-Step Instructions

1. Prep the potatoes: Peel 2½ lbs Russets and submerge in ice water. Grate half on the fine side of a box grater for binding, half on the coarse side for texture. Return shreds to the water for 3 minutes to rinse excess starch.
2. Squeeze dry: Twist grated potato in a clean tea towel until water runs almost clear; you want them as dry as autumn leaves.
3. Season immediately: Transfer to a bowl, toss with 1 grated medium onion, 2 beaten eggs, 3 Tbsp matzo meal, 2 Tbsp rice flour, 1½ tsp kosher salt, ½ tsp pepper, and ¼ tsp baking powder. Let rest 5 minutes; the mixture should hold together like wet sand.
4. Heat the oil: Pour ¼-inch sunflower oil into a heavy skillet. Heat over medium-high until a shred of potato sizzles on contact (350 °F/175 °C).
5. Shape & fry: Scant ¼-cup mounds, flattened with the back of a fork. Fry 3 at a time—crowding drops the temperature. Cook 3 minutes per side until deep golden.
6. Drain & keep warm: Transfer to a rack set over a sheet pan in a 250 °F oven. They’ll stay crisp for up to 1 hour.
7. Make the applesauce (while latkes rest): Simmer 4 peeled, diced tart apples with ¼ cup water, 1 Tbsp honey, pinch cinnamon, and strip of lemon zest 15 minutes; mash with a fork for a rustic texture.
8. Serve: Plate latkes in a loose stack, dollop sour cream, spoon warm applesauce, finish with chives or pomegranate arils for festive sparkle.

Expert Tips & Tricks

• TIP 1Double-fry for diner-level crunch: Fry once at 325 °F to cook through, cool, then re-fry at 375 °F for 45 seconds.
• TIP 2Oil conservation: After each batch, skim out stray bits with a mesh spider; they burn and turn oil bitter.
• TIP 3Latke geometry: Leave jagged edges when flattening—more surface = more crunch.
• TIP 4Vegan swap: Replace eggs with 2 Tbsp chickpea flour + 3 Tbsp water; add ½ tsp turmeric for color.
• TIP 5Flavor bomb: Stir 1 tsp schmaltz (rendered chicken fat) into the oil for unmistakable deli aroma.

Common Mistakes & Troubleshooting

Variations & Substitutions

• Sweet-potato latkes: Swap 50 % of Russets for orange sweet potato; add ½ tsp smoked paprika and serve with lime-spiked sour cream.
• Zucchini scallion: Replace potatoes with zucchini (salt, drain 20 minutes) and add 2 sliced scallions; finish with feta and dill.
• Global toppings bar: ① Everything-bagel sour cream ② Miso-maple applesauce ③ Harissa labneh ④ Cranberry-orange relish.
• Gluten-free: Sub equal weight potato starch for matzo meal; texture remains authentic.

Storage & Freezing

Cool latkes completely, layer between parchment in an airtight tin. Refrigerate up to 4 days or freeze up to 2 months. Reheat frozen latkes on a wire rack set over a sheet pan at 425 °F for 8–10 minutes—no need to thaw. Microwave is the enemy of crispness; avoid it. Leftover applesauce keeps 1 week refrigerated or 6 months frozen in small jars; leave ½-inch headspace.

FAQ

Traditional Latkes with Sour Cream & Applesauce

4.8

Print Recipe Pin Recipe

Prep

20 min

Cook

15 min

Total

35 min

12 latkes

Medium

Ingredients

• 2 lb russet potatoes (about 4 large)
• 1 medium onion
• 2 large eggs, lightly beaten
• ¼ cup all-purpose flour
• 1 tsp kosher salt
• ½ tsp freshly ground black pepper
• ½ tsp baking powder
• 1 cup vegetable oil (for frying)
• 1 cup sour cream (for serving)
• 1 cup applesauce (for serving)
• Chives, optional garnish

Instructions

1. 1. Peel potatoes and onion; coarsely grate on a box grater or use the shredding disk of a food processor.
2. 2. Transfer mixture to a clean kitchen towel; wring out as much liquid as possible.
3. 3. Place drained potato mixture in a large bowl; stir in eggs, flour, salt, pepper, and baking powder.
4. 4. Heat oil in a heavy skillet (⅛-inch depth) over medium-high heat until shimmering.
5. 5. Working in batches, drop ¼-cup mounds of mixture into hot oil; flatten with spatula.
6. 6. Fry 3-4 min per side until golden and crisp; transfer to paper-towel-lined sheet.
7. 7. Keep latkes warm on a wire rack set in a 250 °F oven while frying the remainder.
8. 8. Serve immediately with sour cream and applesauce on the side; sprinkle with chives if desired.

Hanukkah Tip

For extra-crisp latkes, rinse shredded potatoes in cold water, then dry thoroughly.

Nutrition (per latke)

180

calories

3 g

protein

11 g

fat

18 g

carbs