Best 10 Potato Latkes With Optional Cranberry Applesauce Recipes

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Potato latkes are a traditional dish often served during Hanukkah, the Jewish festival of lights. These crispy and delicious pancakes are made from grated potatoes, eggs, and flour, and are typically served with applesauce or sour cream. If you're looking for a special recipe to elevate your potato latkes, consider adding cranberry applesauce. This sweet and tangy sauce is the perfect complement to the savory flavors of the latkes and makes a stunning presentation.

Let's cook with our recipes!

POTATO LATKES WITH HOMEMADE APPLESAUCE



Potato Latkes With Homemade Applesauce image

Latkes are potato pancakes fried in oil, symbolizing the miracle of Hanukkah. Enjoy potato latkes with family and friends during this holiday or any time of the year.

Provided by Alan in SW Florida

Categories     Breakfast

Time 1h

Yield 4-6 serving(s)

Number Of Ingredients 13

2 large baking potatoes, peeled (1 1/2 pounds)
2 large eggs
1 medium onion, diced
1/2 cup all-purpose flour
1 teaspoon salt
1/4 teaspoon baking powder
vegetable oil
12 rome apples, peeled, cored, and quartered (other varieties of sweet red apples may be substituted)
3 cups water
1/2 cup firmly packed brown sugar
1/2 cup sugar
1/4 cup lemon juice
2 (2 inch) cinnamon sticks

Steps:

  • TO MAKE LATKES: Shred potatoes in a food processor; transfer to a bowl. Add water to cover; let stand 10 minutes. Drain and squeeze well; return potatoes to bowl.
  • Stir together potato, eggs and next 4 ingredients until blended.
  • Pour oil to a depth of 1/2 inch into a large heavy skillet; heat over medium-high heat. Drop potato mixture by 1/4 cupfuls into hot oil; fry 4 minutes on each side or until golden. Drain on paper towels. Serve with sour cream and Homemade Applesauce, if desired.
  • TO MAKE APPLESAUCE: Bring all applesauce ingredients to a boil in a Dutch oven; reduce heat and simmer, stirring once, 45 minutes. Drain; remove and discard cinnamon.
  • Process apple mixture in a blender until smooth. Yield: 10 cups.

Nutrition Facts : Calories 589.9, Fat 3.4, SaturatedFat 0.9, Cholesterol 105.8, Sodium 661.8, Carbohydrate 140.3, Fiber 12.2, Sugar 96.9, Protein 7.5

POTATO LATKES (WITH OPTIONAL CRANBERRY APPLESAUCE)



Potato Latkes (With Optional Cranberry Applesauce) image

A family favoite, these will make a great side to serve for the "2013 Thanksgiv-ukkah". They are pretty quick and easy to make (with the use of a food processor). I know that mashed potatoes are a staple for a traditional Thanksgiving dinner, but these Latkes would make a great alternative for those who are tired of the same dish every year. I hope you enjoy them. (The optional Recipe #509843 is posted separately). FYI: We like these Latkes as a breakfast item... really!

Provided by rosie316

Categories     Potato

Time 45m

Yield 10-15 Latkes

Number Of Ingredients 7

2 1/2 cups white onions, diced and divided
1 large egg
2 tablespoons all-purpose flour
1 1/4 teaspoons kosher salt
1 teaspoon baking powder
2 lbs russet potatoes
vegetable oil (for frying)

Steps:

  • Line a colander with cheesecloth and place over a large bowl. In another large mixing bowl, combine half of the diced onions (1 1/4 c), egg, flour, salt and baking powder. Mix with a rubber spatula to combine.
  • Peel potatoes and cut into 1" cubes, working quickly so the potatoes do not brown. Using the grater attachment on your food processor, grate the potato with the remaining 1 1/4 c of diced onions. Pour the potato/onion mixture into the cheesecloth lined colander over a bowl, wrap cloth around mixture and wring out as much liquid as possible. Discard the liquid, but save the potato starch that is clinging to the bottom of the bowl and to the cheesecloth.
  • Add potato/onion mixture, along with the potato starch to the egg/flour/onion in other bowl.Stir the batter until it is combined and sticky.
  • Preheat oven to 425*F. Place a wire rack on a rimmed baking sheet and set it beside your stove top.
  • Heat 1/2 c vegetable oil in a heavy bottomed skillet over medium high heat. Oil should be hot, but not smoking (about 375*F, but I don't use a thermometer). For each Latke, use approx 1/4 c of batter and flatten in your hand (or on a slotted spoon) into approx 2" disk, squeezing out any additional liquid. Using a slotted spoon, gently place Latkes into the hot oil. (Use one sacrificial Latke to make sure the oil temp is correct. If it's too low, they will be greasy and soggy, too high they will burn). Only cook about 4 Latkes at a time so you do not drop the oil temperature. Cook Latkes approx 4 minutes on each side. Place fried Latkes onto the wire rack.
  • Between batches, using a slotted spoon, remove any bits that may be forming in the bottom of the pan and discard. Add more oil if needed between batches, but be sure to let it rise to the correct temperature before starting another batch.
  • When completely done frying all the Latkes, place the baking sheet into the oven for approx 8 minutes to finish baking them until crisp and golden brown.
  • Garnish with Recipe #509843 and/or sour cream.
  • Enjoy!

POTATO LATKES I



Potato Latkes I image

A classic potato latke, you can't go wrong with these crispy hot cakes. Serve with applesauce, sour cream and chopped green onions! Happy Hanukkah!

Provided by Daisy

Categories     Side Dish     Potato Side Dish Recipes     Potato Pancake Recipes

Yield 6

Number Of Ingredients 6

2 cups peeled and shredded potatoes
1 tablespoon grated onion
3 eggs, beaten
2 tablespoons all-purpose flour
1 ½ teaspoons salt
½ cup peanut oil for frying

Steps:

  • Place the potatoes in a cheesecloth and wring, extracting as much moisture as possible.
  • In a medium bowl stir the potatoes, onion, eggs, flour and salt together.
  • In a large heavy-bottomed skillet over medium-high heat, heat the oil until hot. Place large spoonfuls of the potato mixture into the hot oil, pressing down on them to form 1/4 to 1/2 inch thick patties. Brown on one side, turn and brown on the other. Let drain on paper towels. Serve hot!

Nutrition Facts : Calories 101.8 calories, Carbohydrate 11.3 g, Cholesterol 93 mg, Fat 4.4 g, Fiber 1.2 g, Protein 4.5 g, SaturatedFat 1.1 g, Sodium 619.6 mg, Sugar 0.7 g

RICOTTA POTATO LATKES WITH APPLESAUCE



Ricotta Potato Latkes With Applesauce image

Make and share this Ricotta Potato Latkes With Applesauce recipe from Food.com.

Provided by chia2160

Categories     Potato

Time 40m

Yield 8 serving(s)

Number Of Ingredients 11

1/4 cup canola oil
2 large potatoes, grated
4 large eggs
1/2 cup flour
1 cup ricotta cheese
1/4 cup chopped onion
salt and pepper
5 large apples, peeled and diced
1/2 cup brown sugar
1 teaspoon cinnamon (or mix of nutmeg, allspice, cinnamon, ginger, cardamom, etc.)
1/2 cup water

Steps:

  • Add eggs, flour, cheese, and onion.
  • Add potato and season.
  • In heavy saucepan add: 5 cups apples, sliced and diced, 1/2 c brown sugar, 1/2 tsp cinnamon, etc. and 1/2 cup water.
  • bring to boil, lower heat, and simmer for 15-20 minutes or until thickened.
  • bring to room temp or refrigerate until ready to use.
  • Cook quickly to retain flavor and shape on medium-high for 10 minutes, then lower to simmer for 10-30 minutes; simmer to low to keep warm, high for 5 minutes.
  • Heat skillet.
  • Add 1/4 cup latkas at a time, cook until brown on both sides, a few mins/batch, drain on paper towels.
  • Keep warm, serve with applesauce.

Nutrition Facts : Calories 373.5, Fat 13.7, SaturatedFat 3.9, Cholesterol 121.4, Sodium 73.7, Carbohydrate 55.6, Fiber 5.7, Sugar 28.2, Protein 9.7

TARYNNE'S POTATO LATKES



Tarynne's Potato Latkes image

This makes a great luncheon or light dinner entree when served with sour cream and caviar or serve as sidedish.

Provided by Tarynne

Categories     Lunch/Snacks

Time 10m

Yield 4 serving(s)

Number Of Ingredients 5

3 potatoes
1 small red onion
2 eggs
1/2 cup flour
salt and pepper

Steps:

  • Shred potatoes and onions together.
  • Squeeze in a towel until dry.
  • Add eggs, flour, and season to taste.
  • Fry until golden brown.
  • Serve with sour cream or apple sauce, if desired.

Nutrition Facts : Calories 224, Fat 2.8, SaturatedFat 0.8, Cholesterol 105.8, Sodium 45.4, Carbohydrate 41.8, Fiber 4.2, Sugar 2.2, Protein 8.2

POTATO LATKES WITH APPLESAUCE



Potato Latkes with Applesauce image

Take classic potato latkes up a notch with raspberry-cinnamon applesauce! Also flavored with a hint of onion and served with a side of sour cream, these crisp potato latkes are sure to please. Serve them hot and watch them fly off the plate!

Provided by My Food and Family

Categories     Dairy

Time 1h

Yield Makes 14 servings, 2 latkes each.

Number Of Ingredients 8

4 lb. potatoes, peeled, cut into 2-inch pieces
1 small onion, cut into wedges
3 eggs
1/4 cup dry bread crumbs
1 tsp. salt
1/4 cup oil, divided
1 cup BREAKSTONE'S or KNUDSEN Sour Cream
1 Raspberry-Cinnamon Applesauce

Steps:

  • Add potatoes and onions, in small batches, to blender or food processor container; cover. Process, using pulsing action, until potatoes are coarsely chopped. Spoon into large colander; drain 15 min., stirring occasionally.
  • Beat eggs lightly in large bowl. Stir in bread crumbs and salt. Add potato mixture; mix well.
  • Heat 2 tsp. of the oil in large skillet. Spoon scant 1/4 cup of the potato mixture into skillet; press lightly with back of spoon to flatten. Repeat with the remaining potato mixture, cooking 4 or 5 latkes at a time. Cook 2 to 3 min. on each side or until golden brown on both sides. Drain on paper towels. Place on foil-covered ovenproof platter; cover to keep warm. Repeat with the remaining potato mixture, adding remaining oil to skillet as needed. Serve with the sour cream and Raspberry-Cinnamon Applesauce.

Nutrition Facts : Calories 200, Fat 8 g, SaturatedFat 2.5 g, TransFat 0 g, Cholesterol 50 mg, Sodium 210 mg, Carbohydrate 0 g, Fiber 2 g, Sugar 0 g, Protein 4 g

POTATO LATKES



Potato Latkes image

This potato latke recipe is tasty at any meal. For the ultimate crispiness, squeeze out all the liquid from the grated veggies before you fry them up. -Taste of Home Test Kitchen

Provided by Taste of Home

Categories     Side Dishes

Time 40m

Yield 2 dozen.

Number Of Ingredients 8

2 pounds russet potatoes, peeled
1 medium onion
1/2 cup chopped green onions
1 large egg, lightly beaten
1 teaspoon salt
1/4 teaspoon pepper
Oil for frying
Optional toppings: applesauce, sour cream, lox, chives, pearl onions and lemon wedges

Steps:

  • Coarsely grate potatoes and onion; squeeze mixture to remove as much liquid as possible. Place in a bowl; add green onions, egg, salt and pepper. , In a cast-iron or electric skillet, heat 1/8 in. of oil to 375°. Drop batter by heaping tablespoonfuls into hot oil. Flatten to form patties. Fry until golden brown; turn and cook the other side. Drain on paper towels. If desired, serve with toppings.

Nutrition Facts : Calories 115 calories, Fat 7g fat (1g saturated fat), Cholesterol 16mg cholesterol, Sodium 205mg sodium, Carbohydrate 11g carbohydrate (1g sugars, Fiber 1g fiber), Protein 2g protein.

POTATO LATKES



Potato Latkes image

These are delicious served plain with a bit of salt sprinkled on them or traditionally with apple sauce or sour cream. Serving size is approximate. You may grate potatoes if you like, but we prefer them chopped.

Provided by dojemi

Categories     Potato

Time 1h20m

Yield 1 batch, 6 serving(s)

Number Of Ingredients 9

6 large potatoes, peeled
1 large onion
2 eggs, beaten
1 teaspoon baking powder
salt, to taste
pepper, to taste
1 pinch sugar
flour (enough to hold ingredients together, you'll be able to tell when you've added enough)
Crisco shortening

Steps:

  • Cut peeled potatoes into chunks and chop in food processor.
  • Cut onions into chunks and chop in food processor.
  • Mix potatoes and onions together in a colander over a large bowl.
  • Allow to drain.
  • Pour mixture into a large bowl and add beaten eggs, salt, pepper, baking powder, sugar, and a tablespoon of flour at-a-time until mixture holds together.
  • Mix well.
  • In a fry pan, melt shortening.
  • You'll need about 1/8".
  • Spoon heaping tablespoons of the mixture into the oil.
  • Flatten each spoonful with the back of the spoon to make thin latkes.
  • Fry until the edges turn a dark brown.
  • Flip over to fry the other side.
  • Drain on a paper towel.
  • Serve with apple sauce and/or sour cream.

Nutrition Facts : Calories 318.4, Fat 1.9, SaturatedFat 0.6, Cholesterol 62, Sodium 107.3, Carbohydrate 67.1, Fiber 8.5, Sugar 4, Protein 9.8

APPLE-POTATO LATKES WITH CINNAMON SOUR CREAM



Apple-Potato Latkes With Cinnamon Sour Cream image

These latkes are golden, crunchy, salty-sweet and very satisfying, with applesauce and without. The secret here is squeezing the liquid out of the grated apple and potato mixture before frying; otherwise the latkes end up on the soft side rather than truly crisp. This is because apples are juicier than potatoes, so a firm squeeze in a clean dish towel brings down the moisture content considerably.

Provided by Melissa Clark

Categories     quick, appetizer, side dish

Time 30m

Yield About 1 1/2 dozen latkes

Number Of Ingredients 12

6 tablespoons sour cream or Greek yogurt
1/4 teaspoon ground cinnamon
1/2 teaspoon maple syrup
2 Golden Delicious apples, peeled and cored
1 large russet potato, peeled
1 medium yellow onion, peeled
2/3 cup all-purpose flour
3 large eggs
2 teaspoons kosher salt
1 1/4 teaspoons baking powder
1/2 teaspoon black pepper
Olive oil, for frying.

Steps:

  • In a small bowl, whisk together the sour cream or yogurt, cinnamon and syrup. Cover and chill until ready to use.
  • Coarsely grate the apples, potato and onion. Put the mixture in a clean dish towel and squeeze to wring out as much liquid as possible. For the crispiest pancakes, you want the least moisture.
  • Working quickly, put the mixture in a large bowl, add the flour, eggs, salt, baking powder and pepper, and mix until the flour is absorbed.
  • In a heavy-bottomed pan over medium-high heat, pour in about 1/4 inch of oil. Once the oil is hot (a drop of batter placed in the pan should sizzle), drop heaping tablespoons of batter into the pan, cooking 3 to 4 latkes at a time. Use a spatula to flatten the scoops into disks. When the edges of the latkes are brown and crispy, 2 to 3 minutes, flip them. Cook until the second side is deeply browned, another 2 to 3 minutes. Transfer the latkes to a plate lined with paper towels to drain. Repeat with the remaining batter. Serve with dollops of the cinnamon sour cream on top.

Nutrition Facts : @context http, Calories 151, UnsaturatedFat 9 grams, Carbohydrate 11 grams, Fat 11 grams, Fiber 1 gram, Protein 2 grams, SaturatedFat 2 grams, Sodium 169 milligrams, Sugar 3 grams, TransFat 0 grams

APPLE-POTATO LATKES



Apple-Potato Latkes image

A nontraditional approach to a potato latke. The shredding is done using a spiralizer, and the apple and maple syrup give you just enough sweetness to make these different. Good topped with sour cream or applesauce.

Provided by lutzflcat

Categories     Side Dish     Potato Side Dish Recipes     Potato Pancake Recipes

Time 20m

Yield 4

Number Of Ingredients 8

1 russet potato, peeled
1 firm apple, peeled
1 egg, lightly beaten
3 tablespoons all-purpose flour
1 teaspoon maple syrup
½ teaspoon sea salt
1 pinch ground nutmeg
2 tablespoons vegetable oil, or as needed

Steps:

  • Make a deep vertical cut on each side of the potato and apple.
  • Attach potato to a spiralizer fitted with the small shredded blade and cut into thin shreds. Repeat with apple. Spread shredded potato and apple on several layers of paper towels; squeeze to release as much moisture as possible. Transfer to a bowl.
  • Mix egg, flour, maple syrup, salt, and nutmeg into the bowl.
  • Heat vegetable oil in a skillet over medium heat. Spoon 2 tablespoons of the potato mixture into the skillet; flatten slightly with a spatula. Cook until golden brown, 3 to 4 minutes per side. Drain on a plate lined with paper towels. Repeat with remaining mixture, adding more oil if needed.

Nutrition Facts : Calories 164 calories, Carbohydrate 19.9 g, Cholesterol 46.5 mg, Fat 8.3 g, Fiber 2.2 g, Protein 3.4 g, SaturatedFat 1.6 g, Sodium 241.3 mg, Sugar 5.2 g

Tips

  • For crispy potato latkes, use a combination of russet potatoes and Yukon Gold potatoes. Russet potatoes provide starchiness, while Yukon Gold potatoes add a creamy texture.
  • Grate the potatoes using the large holes of a box grater. This will create a rougher texture that will help the latkes hold together.
  • Squeeze out as much liquid as possible from the grated potatoes. This will help prevent the latkes from becoming soggy.
  • Add a binding agent, such as flour, matzo meal, or eggs, to the potato mixture. This will help the latkes hold together.
  • Season the potato mixture with salt, pepper, and other desired spices.
  • Heat a large skillet over medium heat. Add enough oil to cover the bottom of the skillet.
  • Drop spoonfuls of the potato mixture into the hot oil. Flatten the latkes with a spatula.
  • Cook the latkes for 3-4 minutes per side, or until golden brown and crispy.
  • Drain the latkes on paper towels to remove excess oil.
  • Serve the latkes hot with your favorite toppings, such as sour cream, applesauce, or guacamole.

Conclusion

Potato latkes are a delicious and versatile dish that can be enjoyed for breakfast, lunch, or dinner. They are easy to make and can be customized to your liking. With a few simple tips, you can make perfect potato latkes every time. So next time you're looking for a hearty and satisfying meal, give potato latkes a try. You won't be disappointed!

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