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Crispy Potato Latkes: 3 Tips

Crispy Potato Latkes with Applesauce Crema
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Enjoy classic Hanukkah latkes elevated with a gourmet applesauce crema for a delightful twist on a beloved tradition.

Ingredients

Scale
  • 2 pounds russet potatoes, peeled
  • 1 large yellow onion, grated
  • 2 large eggs, lightly beaten
  • 1/4 cup all-purpose flour
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
  • 1/4 teaspoon baking powder
  • Vegetable oil, for frying
  • 1 cup unsweetened applesauce
  • 1/4 cup sour cream or Greek yogurt
  • 1 tablespoon lemon juice
  • 1/2 teaspoon cinnamon
  • Pinch of nutmeg

Instructions

  1. Grate the peeled potatoes using a box grater or food processor.
  2. Squeeze out as much liquid as possible from the grated potatoes using a clean kitchen towel or cheesecloth.
  3. In a large bowl, combine the squeezed potatoes, grated onion, beaten eggs, flour, salt, pepper, and baking powder. Mix well until just combined.
  4. In a large skillet or Dutch oven, heat about 1/2 inch of vegetable oil over medium-high heat until shimmering.
  5. Carefully drop spoonfuls of the potato mixture into the hot oil, flattening them slightly with the back of the spoon. Do not overcrowd the pan.
  6. Fry the latkes for 3-5 minutes per side, until golden brown and crispy.
  7. Remove the latkes from the oil and place them on a wire rack set over a baking sheet to drain excess oil.
  8. While the latkes are frying, prepare the applesauce crema. In a medium bowl, whisk together the applesauce, sour cream or Greek yogurt, lemon juice, cinnamon, and nutmeg until smooth.
  9. Serve the hot, crispy latkes immediately with the applesauce crema on the side for dipping.

Notes

  • For extra crispy latkes, ensure you squeeze out all excess liquid from the potatoes.
  • You can add a pinch of cayenne pepper to the latke batter for a hint of spice.
  • The applesauce crema can be made ahead of time and stored in the refrigerator.

Nutrition

Find it online: https://savoryskies.com/crispy-potato-latkes-applesauce-crema/