Potato Apple Latkes
Crispy, golden, and bursting with flavor, Potato Apple Latkes are a delightful twist on a classic comfort food. This easy-to-make recipe combines the earthy richness of Russet potatoes with the subtle sweetness of grated apples, creating a harmonious balance of savory and sweet in every bite. A hint of ground cinnamon adds a warm, aromatic touch, while yellow onion and black pepper provide the perfect savory undertone. These latkes are pan-fried to perfection, boasting crunchy edges and a tender interior. Perfect for a Hanukkah celebration or a cozy brunch, they pair wonderfully with tangy sour cream or smooth applesauce for dipping. Ready in just 40 minutes, this versatile recipe is ideal for a festive appetizer or an irresistible side dish that’s sure to impress.
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Recipe Information
Ingredients
- 2 large Russet potatoes
- 2 medium Apples (e.g., Granny Smith or Honeycrisp)
- 1 small Yellow onion
- 2 large Eggs
- 3 tablespoons All-purpose flour
- 1 teaspoon Salt
- 0.5 teaspoon Ground black pepper
- 0.25 teaspoon Ground cinnamon
- 0.5 cup Vegetable oil (for frying)
- Sour cream (optional, for serving)
- Apple sauce (optional, for serving)
Instructions
Peel and grate the potatoes using a box grater or a food processor fitted with a grating blade.
Peel, core, and grate the apples using a box grater.
Finely grate the onion or chop it very finely.
Place the grated potatoes, apples, and onion in a clean kitchen towel or cheesecloth and squeeze out as much liquid as possible. This step is important to ensure crispy latkes.
Transfer the drained mixture to a large mixing bowl.
Add the eggs, all-purpose flour, salt, ground black pepper, and ground cinnamon. Mix well until evenly combined.
Heat the vegetable oil in a large skillet over medium-high heat until shimmering, but not smoking.
Scoop about 2 tablespoons of the potato-apple mixture into your hands and flatten it into a patty about 1/4-inch thick. Gently place it into the hot oil. Repeat with additional mixture, cooking a few latkes at a time without overcrowding the pan.
Fry the latkes for 3-4 minutes on each side, or until golden brown and crispy. Remove and drain on a plate lined with paper towels.
Continue frying in batches until all the mixture has been used.
Serve the latkes warm with sour cream, apple sauce, or both on the side, if desired.
Nutrition Facts
Calories |
2155 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 133.8 g | 172% | |
| Saturated Fat | 23.2 g | 116% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 387 mg | 129% | |
| Sodium | 2605 mg | 113% | |
| Total Carbohydrate | 221.6 g | 81% | |
| Dietary Fiber | 23.0 g | 82% | |
| Total Sugars | 60.4 g | ||
| Protein | 35.3 g | 71% | |
| Vitamin D | 2.1 mcg | 10% | |
| Calcium | 243 mg | 19% | |
| Iron | 10.9 mg | 61% | |
| Potassium | 4172 mg | 89% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
