Crispy Shredded Potato Latkes with Warm Spiced Applesauce

Shredded potato latkes have long been a comfort staple across Central European kitchens, where a hot skillet turns humble spuds golden and crisp. This version pairs them with warm cinnamon-spiced applesauce for a sweet-savory snack that feels festive any weeknight.

Serves 4 · 25 min prep · 30 min cook

Estimate for one serving

• 420 cal
• 8g protein
• 52g carbs
• 22g fat
• 3g fiber

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Ingredients

• 2 lb russet potatoes
• 1 medium yellow onion
• 2 large eggs
• 1/4 cup all-purpose flour
• 1 1/2 tsp kosher salt
• 1/2 tsp black pepper
• 3/4 cup neutral oil for frying
• 4 medium apples
• 1 tbsp lemon juice
• 1/2 tsp ground cinnamon
• 2 tbsp light brown sugar
• 1/4 cup water
• 1 tbsp unsalted butter
• 1/2 cup sour cream for serving

Instructions

1. 1Peel the potatoes and onion. Using the large holes of a box grater, shred both into a large bowl of cold water to prevent browning.
2. 2Lift the shreds in handfuls and squeeze firmly over the sink to remove as much liquid as possible, then transfer to a clean kitchen towel and wring again until quite dry.
3. 3In a mixing bowl, combine the drained potato-onion mixture with the eggs, flour, salt, and pepper. Stir just until evenly coated; the mixture should hold together when pressed.
4. 4For the applesauce, peel, core, and roughly chop the apples. Place them in a medium saucepan with the lemon juice, cinnamon, brown sugar, water, and butter.
5. 5Bring the apple mixture to a gentle simmer over medium heat, then cover and cook 12 to 15 minutes, stirring occasionally, until the apples are completely soft and beginning to break down.
6. 6Mash the cooked apples with a fork or potato masher to a chunky sauce consistency. Keep warm over low heat while you fry the latkes.
7. 7Heat a generous layer of oil in a large 12-inch skillet over medium-high heat until it shimmers and a scrap of potato sizzles on contact (about 350°F).
8. 8Scoop heaping tablespoons of the potato mixture into the hot oil, flattening each into a thin 3-inch pancake. Do not crowd the pan; work in batches of 4 to 5.
9. 9Fry 3 to 4 minutes per side until deep golden brown and crisp at the edges. Transfer to a wire rack set over a sheet pan and sprinkle lightly with salt while hot.
10. 10Repeat with remaining batter, adding more oil as needed and letting it reheat between batches. Serve the latkes immediately with warm spiced applesauce and a dollop of sour cream.