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    Home » Recipes » Holiday » Hanukkah » Potato Latkes with Roasted Spiced Applesauce & Sour Cream {for Hanukkah or anytime!}

    LAST UPDATED: January 29, 2022 • FIRST PUBLISHED: November 30, 2010 By Toni Dash 8 Comments

    Potato Latkes with Roasted Spiced Applesauce & Sour Cream {for Hanukkah or anytime!}

    Jump to Recipe

    This post may include affiliate links. As an Amazon Associate I earn from qualifying purchases.

    Potato Latkes with Roasted Spiced Applesauce  Sour Cream

    Hanukkah begins after sunset Wednesday December 1 this year (2010) and though I’m not Jewish far be it for me to let a festive occasion involving food pass by without getting into the mix. Like birthday cake, those foods which mark a holiday shape of the joy of the season, often feeling out of context when eaten at other times of the year for me.

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    What is a Latke?

    A latke, should you not have had the delight of eating one, is a close cousin to an American shredded potato hash brown. There are variations to the potato mixture but they are all simple, perhaps involving onion as mine does, and fried in oil. This last part is the main symbolism for Hanukkah. The frying in oil reminds us of the one day of oil that burned for 8 days in the holy temple’s menorah.

    Traditionally latkes are served with applesauce and sour cream. I personally love a more rustic, roasted homemade applesauce for the flavor and texture which is fantastic on latkes.

    We’ve included a chunky roasted applesauce recipe below. You can also make a homemade applesauce or Instant Pot applesauce.

    The flavor combination of the fried, slightly salty potato-onion, with the chunky sweet applesauce and the sour cream is nothing less than sublime.

    Potato Latkes

    Latke Recipe Ingredients + Notes

    Russet Potatoes. The potatoes are peeled and grated to form the potato pancakes.

    Yellow Onion. Also peeled and grated to be mixed in with the potatoes.

    Eggs. Helps bind the grated potatoes and onions together to form patties for pan frying.

    Flour. Regular or gluten-free measure-for-measure flour can be used. This also helps with binding the latke mixture together.

    Kosher Salt. For flavor. We recommend this type of salt because it’s a less salty tasting salt and dissolves well.

    Oil. Used for pan frying. Sunflower oil or safflower oil are favorites because they can cook at high temperatures without smoking and have mild flavor.

    Sour cream. Optional topping.

    Roasted Spiced Applesauce

    How to Make it – Step-by-Step

    STEP 1. Prepare the Potatoes.

    Place the grated potatoes in a large bowl. Fill with cold water and allow to sit for a few minutes, swish them around. This helps remove the starch.

    Drain in a colander.

    STEP 2. Remove moisture from potatoes and onions.

    Return the drained potatoes to the mixing bowl. Combine with the onions.

    Place the mixture in cheesecloth or a thin clean kitchen towel. Squeeze the mixture to remove any excess water.

    Return the mixture to the dry mixing bowl.

    STEP 3. Make the Latkes.

    Sprinkle the flour and salt over the potato pancake mixture. Add the eggs.

    Mix to fully combine.

    STEP 4. Cook the Latkes.

    Heat a large skillet over medium-high heat. Add enough oil to cover to the bottom of the pan.

    Heat the oil until ripples can be seen on the oil’s surface.

    Form patties with the potato mixture about 2 1/2-3 inches in diameter.

    Gently lower them into the oil using a spatula. Be careful of splattering!

    Allow to sit undisturbed until the bottom has turned golden brown. Gently flip over and cook until the underside is golden brown.

    NOTE: a spoon can be used to stabilize the latke along with the spatula when turning.

    Remove them and place on a paper towel on a plate to absorb any excess oil. Serve warm.

    Potato Latkes with Roasted Spiced Applesauce

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    Recipe

    Potato Latkes with Roasted Spiced Applesauce  Sour Cream

    Potato Latkes with Roasted Spiced Applesauce and Sour Cream

    Potato Latkes are fabulous any time of the year. Freshly grates potato lightly fried and topped with homemade spiced applesauce and sour cream are a mouthwatering dish.
    5 from 3 votes
    Print Save Recipe Recipe Saved! Pin Rate
    Course: Main Course
    Cuisine: American
    Prep Time: 15 minutes minutes
    Cook Time: 30 minutes minutes
    Total Time: 35 minutes minutes
    Servings: 15 3-inch by 3-inch Latkes, and 3 cups Roasted Spiced Applesauce
    Calories: 106kcal
    Author: Toni Dash
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    Ingredients

    Ingredients for the Roasted Spiced Applesauce:

    • 3 pounds flavorful Apples; peeled , cored and cut into 8 pieces per apple
    • 2 teaspoons Granulated Sugar
    • ½ teaspoon Kosher Salt
    • ¼ teaspoon ground Cinnamon
    • 1/8 teaspoon ground Nutmeg
    • ½ teaspoon Apple Cider Vinegar

    Ingredients for the Potato Latkes:

    • 4 medium-large Russet Potatoes , peeled and grated (with a food processor grating plate or by hand)
    • ½ large Yellow Onion , peeled and grated (with a food processor grating plate or by hand)
    • 2 Eggs , lightly beaten
    • 1 ½ tablespoon Flour (All Purpose or favorite Gluten-Free blend if making them gluten-free)
    • ½ teaspoon Kosher Salt
    • Oil for frying (I use Sunflower Oil due to its ability to cook at high heat without smoking and mild flavor)
    • Garnish: Sour Cream
    • Cheesecloth or thin kitchen towel

    Instructions

    Instructions for Roasted Spiced Applesauce:

    • Preheat oven to 375 degrees.
    • Place the apples, sugar, salt and spices into a large mixing bowl. Toss apples to evenly coat.
    • Spray a 13x9 inch baking dish with cooking spray to prevent sticking and place the apples in a single layer in the baking dish. Cover tightly with foil.
    • Bake until the apples begin to soften; approximately 20-25 minutes (will depend on the size and variety of the apples used; check them around 20 minutes and continue to bake if needed).
    • Remove foil and increase oven temperature to 450 degrees. Cook to allow the apples to dry out slightly and turn golden; approximately 10 minutes. Their external texture appears slightly spongy.
    • Turn apples out from the baking dish into a large mixing bowl. Sprinkle with the apple cider vinegar and mash coarsely leaving a rustic texture to the applesauce.

    Instructions for the Potato Latkes:

    • Place the grated potatoes in a large mixing bowl and fill with cold water. Allow potatoes to stand in the water for a few minutes, swishing them occasionally with a mixing spoon or by hand to release the starch.
    • Drain the potatoes in a colander.
    • Return the potatoes to the mixing bowl and add the onions. Mix together.
    • Place the potato-onion mixture in a large piece of cheesecloth or a thin kitchen towel. Wrap the mixture so it’s covered fully and squeeze to extract any remaining water which makes it difficult to form patties and fry. Wipe any remaining water from the inside of the mixing bowl and return the potato-onion mixture to the bowl.
    • Sprinkle the flour and salt over the potato-onion mixture; add the eggs. With a large mixing spoon mix all ingredients together well.
    • Heat a large skillet over medium-high heat and pour a enough oil in the skillet to fully cover the bottom. Allow it to heat until ripples can be observed on the top of the oil.
    • Form patties of the potato mixture about 2-3 inches in diameter. Gently lower then on a heatproof spatula into the hot oil (be careful of splattering). Allow the latkes to sit undisturbed until the bottom has turned a light golden brown. This will stabilize the latke making it easier to flip over and stay together.
    • Using the heatproof spatula again, gently flip the latkes over careful to keep it intact. If needed use a mixing spoon or your hand (again careful of oil splattering) to stabilize the uncooked top has it is flipped over.
    • Allow the second side to turn golden brown. Remove and set on a plate with a paper towel to absorb any excess oil. Serve hot.

    To Serve Latkes:

    • Serve warm with a dollop of applesauce and sour cream.

    Notes

    Roasted Applesauce adapted from The Zuni Cafe Cookbook

    Nutrition

    Calories: 106kcal | Carbohydrates: 24g | Protein: 2g | Fat: 0g | Saturated Fat: 0g | Cholesterol: 21mg | Sodium: 167mg | Potassium: 347mg | Fiber: 3g | Sugar: 10g | Vitamin A: 80IU | Vitamin C: 7.7mg | Calcium: 17mg | Iron: 0.7mg
    Did you make this recipe?Mention @boulderlocavore or tag #boulderlocavore!
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    ABOUT THE AUTHOR

    TONI DASH
    Toni Dash head shot

    Toni Dash, is a Certified Nutrition Coach and the writer/blogger, photographer, recipe developer and creator of Boulder Locavore®. She has been developing easy to make, well-tested recipes since 2010. Her seasonal recipes bring excitement to the dining table for both gluten-free and gluten diners. Toni has been featured in numerous publications and on culinary websites for her creative, delicious recipes and travel features. For more details, check out her About page.

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    Comments

    1. Barbara | Creative Culinary says

      December 21, 2011 at 3:18 pm

      I just had some fried mashed potatoes recently and am now sort of going through a craving for more…these sound perfect. I love latkes!

      Reply
    2. Kimberly Peterson says

      December 02, 2010 at 11:06 am

      I love these cute lil potato fritters.. I bet they make a great entree or snack!

      Reply
    3. Boulder Locavore says

      December 02, 2010 at 4:00 am

      Made this for the blog post and again tonight. Really incredibly delicious and easy. Probably the main tip is the 'helping them' when you lump it on the spatula and slide into the oil. Support it when you flip. The flavors of the latke, apple and sour cream; could NOT be better! -BL

      Reply
    4. OrganicEats says

      December 02, 2010 at 3:35 am

      5 stars
      THANK you for this recipe! Made laktes last year and it was a disaster. Can't wait to try again!

      Reply
    5. K o r i says

      December 02, 2010 at 1:10 am

      5 stars
      I love making homemade applesauce too! Thanks for sharing these fun, festive recipes!

      Reply
    6. foodies at home says

      December 01, 2010 at 3:48 pm

      Looks great! I have made something similar with zucchini! I bet these would be even great for breakfast! I like that you celebrate every foodie holiday! How fun your household must be!

      Reply
    7. She's Thrifty says

      November 30, 2010 at 3:43 pm

      5 stars
      Makes me hungry. The apples look delish.

      Reply
    8. briarrose says

      November 30, 2010 at 3:20 pm

      Yummy….what a wonderful topping with the roasted apples.

      Reply

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    Welcome! I’m Toni. I’m a Certified Nutrition Coach and my goal is to MAKE YOUR LIFE EASIER with delicious, well-tested recipes and travel tips! More About Me …

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