Golden, crispy potato latkes made with onion, matzo meal, and eggs—served with applesauce and sour cream for the ultimate comfort bite.

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Remember it later!

Planning to try this recipe soon? Pin it for a quick find later!

I still remember the first time I ever had latkes with applesauce. It wasn’t in my own kitchen—it was at a friend’s Hanukkah dinner years ago. I’d walked in late (of course), still smelling like the subway, and her grandmother shoved a plate in my hands before I even had time to take off my coat. “Eat,” she said, like it was an order. And wow, did I eat. The crisp bite of potato, still warm from the pan, paired with the cool sweetness of applesauce? I didn’t just like it—I craved it. It felt like the kind of food that hugs you back.

Since then, I’ve made my own version at home, sometimes burning the first batch because I get distracted (I’m convinced frying latkes is 50% cooking and 50% babysitting them so they don’t go rogue in the oil). But when they come out right—golden, crispy, salty perfection—it’s worth every single splatter of oil on my stove. And yes, I’ve made them in July too, because who says latkes with applesauce are just for December?

Here’s a quick peek at what’s inside:

Why You’ll Love This Latkes with Applesauce Recipe?

Here’s the thing about this latkes with applesauce recipe: it doesn’t try too hard. It’s simple, it’s cozy, and it makes you look like a kitchen hero even though it’s basically potatoes, onions, eggs, and oil doing the heavy lifting. What I love most? The contrast. That crispy outside, soft inside, and then bam—applesauce swoops in with its sweetness, sour cream with its tang. It’s like your taste buds are at a dance party.

And the truth? You don’t even need a holiday as an excuse. Make them for brunch. Make them for dinner. Heck, make them at midnight if you want. No one’s judging.

Ingredient Notes:

Okay, let’s break it down so you don’t end up staring at your pantry like, “Do I really need matzo meal?”

Russet potatoes: They’re starchy and that’s what gives you the crisp edges. Yukon Golds? Meh. Save those for mashed.
Onion or shallot: Adds just enough sharpness without overpowering. Plus, it makes your kitchen smell amazing while frying.
Matzo meal: Think of it as edible glue. If your mix feels too wet, toss in a little extra.
Eggs: The binder. Eggs are the unsung hero in half the recipes we love.
Seasonings: Salt and pepper are non-negotiable, but garlic powder or onion powder can sneak in for a little upgrade.
Oil: Don’t overthink it—plain vegetable oil works. Save the fancy olive oil for salads.
Applesauce & sour cream: The classic duo. Trust me, you’ll want both.

How To Make Latkes with Applesauce?

So here’s where the magic (and mess) happens.

First, shred your potatoes. Yes, by hand. Yes, your arm will get tired. But here’s the trick—squeeze out every last drop of liquid. I mean it. If you skimp, you’ll end up with soggy, sad pancakes instead of crispy latkes.
Next, mix the shredded potatoes with onion, matzo meal, eggs, and your seasonings. If the mixture feels like it’s falling apart, add a little more matzo. It’s a judgment call—don’t stress it.
Now heat up your oil. Medium heat, not rocket-launch heat. You want sizzle, not smoke. Scoop out about ¼ cup of the mix for each latke, drop it in the skillet, and press lightly with a spatula. Fry until golden brown, usually 3–4 minutes per side. The kitchen will smell ridiculously good at this point.
Once cooked, transfer the latkes to a plate lined with paper towels. Sprinkle with a touch more salt while they’re hot. Serve immediately with—you guessed it—applesauce and sour cream. And yes, it’s totally fine if you eat one standing at the stove before anyone else gets a bite.

Storage Options:

If you’ve got leftovers (which is rare in my house), store them in an airtight container in the fridge for up to 3 days. Reheat in the oven at 375°F so they crisp back up. Please, for the love of potatoes, do not microwave them unless you like sad, floppy latkes.

You can freeze them too. Lay them flat on a baking sheet until solid, then transfer to a freezer bag. When you’re ready, reheat straight from the freezer in the oven. They’ll taste just as good.

Variations and Substitutions:

Here’s where you can get a little wild.

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Gluten-free: Swap matzo for almond flour or gluten-free breadcrumbs. Still works like a charm.
Veggie twist: Add shredded zucchini or carrots for color and sweetness.
Spiced up: Throw in some paprika, cayenne, or chili flakes if you like heat.
Different fats: Traditionally, schmaltz (chicken fat) was used. Olive oil is also fair game.

What to Serve with Latkes with Applesauce?

Sure, applesauce and sour cream are the go-tos, but let’s think bigger.

Smoked salmon: Fancy but surprisingly perfect with crispy potatoes.
Green salad: Lightens up the plate.
Roast chicken or brisket: Turns it into a full meal.
Pickles: Because why not? The crunch works.

Frequently Asked Questions:

Why are my latkes soggy?
You didn’t squeeze enough water out of the potatoes. It’s basically the golden rule of latkes—dry potatoes equal crispy latkes.

Can I make them ahead of time?
Yep. Fry them up, let them cool, and reheat in the oven before serving. They’ll still be delicious.

Do I really need applesauce?
Look, you don’t need it, but once you try it, you’ll wonder why you ever doubted the combo. Sweet and salty—it just works.

And that’s it—crispy, golden latkes with applesauce. Perfect for holidays, sure, but honestly just as good on a random Tuesday night. So tell me—are you team applesauce, team sour cream, or like me… team both?

Remember it later!

Planning to try this recipe soon? Pin it for a quick find later!

Remember it later!

Planning to try this recipe soon? Pin it for a quick find later!

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