Pan-Fried Potato Latkes with Applesauce

By Lauren Mitchell, Test Kitchen Director · Reviewed by AislePrompt Editorial · Published 2026-04-24 · Updated 2026-04-24

Golden and crispy potato latkes served with a sweet homemade applesauce, perfect for celebrating the Festival of Lights. This Middle Eastern-inspired Hanukkah recipe, ready in about 45 minutes, pairs russet potatoes, yellow onion, large eggs for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 280 calories and feeds 6, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Ingredients

• 2 pounds russet potatoes
• 1 medium yellow onion
• 2 large eggs
• 1/4 cup all-purpose flour
• 1 teaspoon kosher salt
• 1/2 teaspoon black pepper
• 1 cup vegetable oil
• 3 medium apples
• 1/4 cup granulated sugar
• 1 tablespoon lemon juice
• 1/2 cup water

Instructions

1. Step 1: Peel and grate 2 pounds of russet potatoes and 1 medium yellow onion using a box grater or food processor; transfer to a clean kitchen towel and squeeze out excess moisture until mostly dry.
2. Step 2: In a large bowl, beat 2 large eggs, then add the grated potatoes and onion, 1/4 cup all-purpose flour, 1 teaspoon kosher salt, and 1/2 teaspoon black pepper; mix thoroughly to combine.
3. Step 3: Heat 1 cup vegetable oil in a large nonstick skillet over medium-high heat until shimmering, about 2 minutes.
4. Step 4: Using a 1/4 cup measure, scoop the potato mixture into the hot oil, flattening gently with a spatula to form latkes about 1/2-inch thick; cook for 4 minutes until the edges are golden and crispy.
5. Step 5: Flip each latke carefully and cook for another 3-4 minutes until the second side is equally golden and crisp; transfer to a paper towel-lined plate to drain excess oil and keep warm.
6. Step 6: For the applesauce, peel, core, and dice 3 medium apples into small chunks.
7. Step 7: In a medium saucepan, combine the diced apples, 1/4 cup granulated sugar, 1 tablespoon lemon juice, and 1/2 cup water; bring to a boil over medium heat.
8. Step 8: Reduce heat to low and simmer the apples for 15 minutes, stirring occasionally, until soft and breaking down.
9. Step 9: Mash the cooked apples with a fork or potato masher to your preferred texture and cool before serving alongside the warm latkes.