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Every December, the moment I catch the first whisper of frying oil drifting from my kitchen window, I’m eight years old again—standing on a stool beside my grandmother, watching her weathered hands squeeze a fistful of grated potato while snowflakes swirl outside the Brooklyn brownstone. Those latkes were impossibly lacy at the edges, audibly crisp, and somehow still creamy in the center. For years I chased that memory, testing ratios, temperatures, and techniques until this recipe finally captured the magic. Today, when my own children race downstairs to the sound of sizzling oil, I know the tradition is alive—and I’m honored to share the blueprint with you.
Whether you’re hosting a big Hanukkah party, attending a neighborhood pot-luck, or simply craving the comfort of golden potato pancakes on a random Tuesday, these latkes deliver. They fry up quickly, reheat like champions, and—when paired with a bright, cinnamon-kissed applesauce—create the kind of edible nostalgia that turns strangers into friends and friends into family. Light the menorah, cue the klezmer playlist, and let’s make the best latkes of your life.
Why This Recipe Works
- Dual-starch power: Russets for structure plus a spoonful of potato starch for shatter-crisp edges.
- Cold-water rinse: Removes excess surface starch so latkes fry, rather than steam.
- Squeezing station: A clean tea towel wrings out every last drop for grease-free pancakes.
- Cast-iron consistency: Heavy pan retains heat, eliminating temperature spikes that lead to soggy centers.
- Applesauce balance: Tart-sweet fruit cuts richness, letting you reach for “just one more.”
- Make-ahead friendly: Freeze, re-crisp, and serve—no one will know they weren’t fried to order.
- Gorgeous golden color: The amber hue photographs beautifully for your holiday Instagram grid.
Ingredients You'll Need
Russet potatoes are the gold standard for latkes thanks to their high starch content and low moisture. Choose large, firm spuds without green spots or sprouts; each potato should feel heavy for its size. Avoid pre-washed “baby” potatoes—they’re waxier and won’t yield the same fluffy interior.
Yellow onion isn’t just a flavor booster; its natural sugars encourage deeper browning while the sulfur compounds tame raw-potetoey notes. A medium onion for every two pounds of potatoes strikes the perfect balance.
Eggs act as the binder. Cold eggs straight from the fridge thicken faster when mixed with hot potatoes, so keep them chilly until the last second.
Potato starch—scooped from the white layer that settles at the bottom of your soaking bowl—is latke gold. It reinforces crispness without the faint chalkiness you sometimes get from flour or matzo meal. If you’re short, a teaspoon of cornstarch per pound of potatoes works in a pinch.
Kosher salt seasons throughout; table salt dissolves too quickly and can create briny pockets. Diamond Crystal is my go-to because its light flakes distribute evenly.
Freshly ground black pepper wakes everything up. A full Âľ teaspoon may feel bold, but potatoes are bland canvases that welcome the heat.
Neutral oil with a high smoke point (avocado, sunflower, or refined peanut) prevents off-flavors. Save pricey extra-virgin olive oil for finishing, not frying.
For the homemade applesauce, reach for a mix of tart apples (Granny Smith, Braeburn) and fragrant varieties (Honeycrisp, Fuji). The contrast yields a bright, layered sauce that still tastes like apples, not candy.
How to Make Classic Hanukkah Potato Latkes with Applesauce for Holiday Celebrations
Prep the Applesauce (Can Be Done Days Ahead)
Peel, core, and dice 6 medium apples. Combine in a heavy saucepan with ½ cup water, 1 Tbsp fresh lemon juice, 2 Tbsp honey or brown sugar, ½ tsp cinnamon, and a pinch of salt. Simmer 20 min, stirring occasionally, until apples collapse into a chunky sauce. Cool, then blitz briefly with an immersion blender if you prefer smoother texture. Chill; flavors deepen overnight.
Set Up Your Station
Line a rimmed baking sheet with newspaper, top with a cooling rack—this catches splatters and keeps latkes warm in a low oven. Fill a big bowl halfway with ice water for potatoes. Lay a clean cotton tea towel on the counter for squeezing. Latke making is a production; organization prevents last-minute scrambling.
Grate Potatoes & Onion
Peel 2½ lb (about 5 large) russets. Using the large holes of a box grater or the shredding disk of a food processor, grate potatoes directly into the bowl of ice water. Swap to the small holes (or pulse in processor) for the onion—finer pieces disappear into the mixture, preventing teary pockets. Grate 1 medium onion.
Rinse & Drain
Swirl grated potatoes in the cold water for 30 seconds, then pour into a colander. Rinse under cool running water until it runs clear—this washes away surface starch that would otherwise create gummy latkes. Let drain 2 minutes.
Squeeze Dry
Working in fist-sized handfuls, wrap potatoes and onion in the tea towel, twist tightly, and squeeze over the sink until no more water drips. Transfer the bone-dry shreds to a mixing bowl. You should have roughly 4 packed cups.
Season & Bind
Sprinkle 2 tsp kosher salt, Âľ tsp black pepper, and 2 Tbsp potato starch (scraped from the bottom of your soaking bowl) over the shreds. Toss well. Beat 2 large cold eggs in a small bowl, then fold into potato mixture until evenly moistened. Let stand 5 minutes; eggs need a moment to glue everything together.
Heat Oil Correctly
Pour neutral oil into a heavy skillet to a depth of ¼ inch (about 1 cup for a 10-inch pan). Heat over medium-high until a shred of potato sizzles furiously on contact but doesn’t burn—around 350 °F on a thermometer. Too cool = greasy latkes; too hot = raw interiors with burnt edges.
Fry in Batches
Scoop ¼ cup of mixture, flatten into a 3-inch patty, and slide gently into oil. Repeat until skillet is full with 1 inch between latkes. Fry 3 min per side until deep golden. Flip once—constant turning weakens crust. Transfer to the prepared rack, sprinkle with flaky salt, and keep warm in a 250 °F oven while repeating.
Serve Immediately—or Re-crisp Later
Latkes wait for no one, but if you must, reheat on a wire rack set over a sheet pan at 400 °F for 6 minutes. They emerge almost as shatteringly crisp as fresh. Present a towering stack flanked by chilled applesauce and, if you’re feeling decadent, sour cream freckled with chives.
Expert Tips
Keep That Oil Clean
Between batches, skim out stray bits with a fine-mesh strainer. Burnt flecks taint flavor and darken subsequent latkes.
Double the Batch, Double the Joy
Latke mixture discolors after 30 minutes. If scaling up, keep shredded potatoes submerged in acidulated water, then squeeze dry just before mixing.
No Thermometer? Use the Bread Cube
A 1-inch cube of sturdy bread should brown in 15 seconds when oil is ready. It’s an old-school hack that never fails.
Re-use Oil Wisely
Strain cooled oil through cheesecloth; store in fridge up to 3 more potato sessions. After that, its smoke point drops and flavor turns bitter.
Mini Latkes = Party MVP
Tablespoon-size fritters cook in 90 seconds per side. Serve topped with smoked salmon and dill for elegant hors d’oeuvres.
Silicone Sleeves Save Arms
Slip on silicone oven mitts before squeezing the towel—hot onion fumes can irritate skin, and the towel gets surprisingly warm.
Variations to Try
- Sweet-potato Zing: Replace half the russets with orange sweet potatoes; add ÂĽ tsp cayenne and serve with lime-spiked sour cream.
- Herbed Garden: Fold in 2 Tbsp chopped dill and 1 tsp lemon zest for a spring vibe.
- Smoky Cheddar: Mix ½ cup finely shredded aged cheddar and ½ tsp smoked paprika into batter.
- Gluten-free Assurance: Use potato starch only; skip any flour additions. Result is identical in texture.
- Lower-fat Bake: Spray molded patties with oil, bake at 425 °F on a pre-heated sheet 12 min per side. They won’t be fried, but still satisfy the craving.
Storage Tips
Refrigerate: Cool completely, layer between parchment in an airtight container, refrigerate up to 3 days. Re-crisp in a 400 °F oven 6–8 minutes.
Freeze: Arrange cooled latkes in a single layer on a tray; freeze until solid, then transfer to freezer bags up to 2 months. Reheat directly from frozen on a rack at 425 °F for 10 minutes.
Make-ahead Mix: Grate and soak potatoes up to 24 hours in advance; keep submerged, covered, in the fridge. Dry and mix with remaining ingredients just before frying.
Frequently Asked Questions
Classic Hanukkah Potato Latkes with Applesauce for Holiday Celebrations
Ingredients
Instructions
- Prep station: Line sheet with paper & rack; pre-heat oven to 250 °F.
- Grate & rinse: Grate potatoes into ice water; rinse until clear, drain.
- Squeeze dry: Twist in towel until no water drips; place in bowl.
- Mix: Stir in onion, eggs, potato starch, salt & pepper.
- Heat oil: In heavy skillet over medium-high, bring ¼ inch oil to 350 °F.
- Fry: Form ÂĽ-cup patties; fry 3 min per side until deep golden. Transfer to rack; keep warm.
- Serve: Plate immediately with chilled applesauce and sour cream.
Recipe Notes
Latkes stay crisp for 30 minutes on the rack. Re-crisp at 400 °F for 6 min if needed. Freeze up to 2 months.
