Potato Latkes with Optional Cranberry Applesauce
Elevate your holiday table or cozy weeknight dinner with these irresistible Potato Latkes served alongside a vibrant, optional Cranberry Applesauce. Crispy, golden-brown latkes are made from perfectly seasoned grated russet potatoes and onion, bound together with eggs and flour for the ideal texture. Expertly pan-fried until crunchy on the outside and tender on the inside, these latkes are a versatile dish perfect for Hanukkah celebrations or comfort-food cravings. The optional cranberry applesauce offers a tart-sweet twist, combining fresh apples and cranberries with a hint of lemon for a festive, jewel-toned accompaniment. Ready in under an hour, this recipe is ideal for impressing your guests or indulging in a treat that’s both simple and extraordinary. Serve them warm for the ultimate crisp and comforting bite! Perfect for keywords like "crispy potato latkes," "holiday recipes," and "cranberry applesauce side dish."
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Recipe Information
Ingredients
- 4 large Russet potatoes
- 1 medium Yellow onion
- 2 large Eggs
- 3 tablespoons All-purpose flour
- 1 teaspoon Salt
- 0.5 teaspoon Ground black pepper
- 0.5 cup Vegetable oil
- 4 large Apples
- 1 cup Fresh cranberries
- 0.25 cup Granulated sugar
- 0.5 cup Water
- 1 tablespoon Lemon juice
Instructions
Peel the potatoes and onion, then grate them using a coarse grater or food processor.
Place the grated potatoes and onion in a clean kitchen towel and wring out as much liquid as possible over a sink.
In a large mixing bowl, combine the drained potatoes and onions with the eggs, flour, salt, and pepper. Mix until well combined.
Heat vegetable oil in a large skillet over medium-high heat. The oil should shimmer but not be smoking.
Scoop about 2 tablespoons of the potato mixture into the skillet and flatten it into a thin patty with the back of a spoon.
Cook each latke for 3-4 minutes per side, or until golden brown and crispy. Transfer to a plate lined with paper towels to drain excess oil. Continue with the remaining batter, adding more oil if needed.
For the cranberry applesauce, peel, core, and dice the apples into small chunks.
In a medium saucepan, combine the apples, cranberries, sugar, water, and lemon juice. Bring to a boil over medium heat.
Reduce heat to low and simmer for 15-20 minutes, stirring occasionally, until the apples are soft and the cranberries have burst.
Remove from heat and use a potato masher or immersion blender to mash the cranberry applesauce to your desired consistency.
Serve the potato latkes warm with the optional cranberry applesauce on the side.
Nutrition Facts
Calories |
506 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 19.8 g | 25% | |
| Saturated Fat | 3.2 g | 16% | |
| Polyunsaturated Fat | 11.1 g | ||
| Cholesterol | 62 mg | 21% | |
| Sodium | 363 mg | 16% | |
| Total Carbohydrate | 78.3 g | 28% | |
| Dietary Fiber | 7.8 g | 28% | |
| Total Sugars | 28.1 g | ||
| Protein | 8.3 g | 17% | |
| Vitamin D | 0.3 mcg | 2% | |
| Calcium | 51 mg | 4% | |
| Iron | 1.8 mg | 10% | |
| Potassium | 1216 mg | 26% | |
*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.
