By Melissa Clark
- Total Time
- 30 minutes
- Rating
- 5(343)
- Notes
- Read community notes
These latkes are golden, crunchy, salty-sweet and very satisfying, with applesauce and without. The secret here is squeezing the liquid out of the grated apple and potato mixture before frying; otherwise the latkes end up on the soft side rather than truly crisp. This is because apples are juicier than potatoes, so a firm squeeze in a clean dish towel brings down the moisture content considerably.
Featured in: Polishing Up Latkes With Apples
or to save this recipe.
Print Options
Include recipe photo
Advertisem*nt
Ingredients
Yield:About 1½ dozen latkes
- 6tablespoons sour cream or Greek yogurt
- ¼teaspoon ground cinnamon
- ½teaspoon maple syrup
- 2Golden Delicious apples, peeled and cored
- 1large russet potato, peeled
- 1medium yellow onion, peeled
- ⅔cup all-purpose flour
- 3large eggs
- 2teaspoons kosher salt
- 1¼teaspoons baking powder
- ½teaspoon black pepper
- Olive oil, for frying.
Ingredient Substitution Guide
Nutritional analysis per serving (18 servings)
152 calories; 11 grams fat; 2 grams saturated fat; 0 grams trans fat; 7 grams monounsaturated fat; 1 gram polyunsaturated fat; 11 grams carbohydrates; 1 gram dietary fiber; 3 grams sugars; 2 grams protein; 169 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
Powered by
Preparation
Step
1
In a small bowl, whisk together the sour cream or yogurt, cinnamon and syrup. Cover and chill until ready to use.
Step
2
Coarsely grate the apples, potato and onion. Put the mixture in a clean dish towel and squeeze to wring out as much liquid as possible. For the crispiest pancakes, you want the least moisture.
Step
3
Working quickly, put the mixture in a large bowl, add the flour, eggs, salt, baking powder and pepper, and mix until the flour is absorbed.
Step
4
In a heavy-bottomed pan over medium-high heat, pour in about ¼ inch of oil. Once the oil is hot (a drop of batter placed in the pan should sizzle), drop heaping tablespoons of batter into the pan, cooking 3 to 4 latkes at a time. Use a spatula to flatten the scoops into disks. When the edges of the latkes are brown and crispy, 2 to 3 minutes, flip them. Cook until the second side is deeply browned, another 2 to 3 minutes. Transfer the latkes to a plate lined with paper towels to drain. Repeat with the remaining batter. Serve with dollops of the cinnamon sour cream on top.
Ratings
5
out of 5
343
user ratings
Your rating
or to rate this recipe.
Have you cooked this?
or to mark this recipe as cooked.
Private Notes
Leave a Private Note on this recipe and see it here.
Cooking Notes
Bridget
Delicious flavor combinations, but like another reviewer, I found the inside texture too cake-like for a latke. On the second attempt, I reduced the flour to 1/2 cup and baking powder to a scant teaspoon and the inside texture was perfect. The cinnamon-maple sour cream is great with a small splash of Calvados added.
James Neumerski
It takes longer than 2-3 minutes per side, else the inside remains doughy.
gabe
I made these with King Arthur’s one-for-one GF flour, following the rest of the recipe closely. They took a bit more than 3 minutes per side but were a hit.
lsfphoto
olive oil for frying? Not for me. i used grapeseed oil and came out with a perfectly crisp and delicious latke. Also reduced flour and baking powder to eliminate "cake" like texture.
Cadette
Turned out way too salty, will have to halve the amount next time!
marklee
You don't need any flour at all. Just be sure to extract as much water as possible before you fry. I've been making latkes for years without any flour or matzoh meal. My only suggestion is that you may want to balance the potato/apple mix to favor the potatoes a bit, as their starch will help the latke maintain its form.
Peter
Great but a bit too salty and cake-like. Would reduce salt slightly next time and will try reducing flour as others recommend.
Dawn
For those who said it was too salty, be sure to use Diamond Crystal kosher salt. I loved these! Be sure to lightly salt them as soon as they are done frying The dipping sauce is perfect.
Kat in LA
Use a salad spinner to remove moisture.Reserve potato starch, and add to beaten eggs.Add an extra egg to recipe. Add flour 1 Tablespoon at a time. Scant use of Baking Soda and tartar. Test for inside being done; it take longer than 3 minutes. Upon being done transfer to wire rack in preheated over at 250 and dab extra oil off. When next batch is done transfer those on Wire rack in a single layer to the parchment paper covered pan to keep heated, and place newly done latkes on wire rack.
Melinda
Made just as is. Fantastic!
Peter
Great but a bit too salty and cake-like. Would reduce salt slightly next time and will try reducing flour as others recommend.
houstontwin
I used 1/2 cup challah breadcrumbs instead of flour, scallions instead of onion and skipped the baking powder. They were crispy and my family really enjoyed them.
Bailey
I can't leave a review for the latkes, because I made them with sweet potatoes and changed up some other parts of the recipe. But the cinnamon yogurt is so yummy!My father hates sour cream/greek yogurt but he specifically requested I make these again for t-day this year. I was also just thinking the yogurt would be a great topping for pumpkin pie or for some sort of thanksgiving dessert dip? Gonna have to work that one out, but definitely very yum.
Cadette
Turned out way too salty, will have to halve the amount next time!
Emily
This was a fantastic recipe! Used a neutral oil. Added salt and pepper liberally!
gabe
I made these with King Arthur’s one-for-one GF flour, following the rest of the recipe closely. They took a bit more than 3 minutes per side but were a hit.
Laura
These were fairly tasteless and heavy. More like potato door stops. Couldn't taste the apple or onion at all. Disappointing.
Has anyone attempted this with a gluten free flour?
I’d was thinking of trying it with masa flour.
marklee
You don't need any flour at all. Just be sure to extract as much water as possible before you fry. I've been making latkes for years without any flour or matzoh meal. My only suggestion is that you may want to balance the potato/apple mix to favor the potatoes a bit, as their starch will help the latke maintain its form.
lsfphoto
olive oil for frying? Not for me. i used grapeseed oil and came out with a perfectly crisp and delicious latke. Also reduced flour and baking powder to eliminate "cake" like texture.
nfallahi
This was delicious. It was my first time making latkes as it’s usually my husband who does it. I couldn’t taste the apple in there, which was fine. The texture was perfect. And I only added 1/2 cup of flower. Awesome recipe! Thank you. On to trying Challah ...
Bridget
Delicious flavor combinations, but like another reviewer, I found the inside texture too cake-like for a latke. On the second attempt, I reduced the flour to 1/2 cup and baking powder to a scant teaspoon and the inside texture was perfect. The cinnamon-maple sour cream is great with a small splash of Calvados added.
Kat
I made my latkes on the small side (probably 1/3 cup of batter) and they cooked up in a little less than the time posted. I was also using my trusty cast iron pan which helped. I did find the center very caky. I may try tweaking it next time.
Private notes are only visible to you.
