Pan-Fried Potato Latkes with Applesauce

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 Hanukkah recipe, ready in about 45 minutes, pairs russet potatoes, yellow onion, and large eggs for a weeknight-friendly dinner. 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 "Build a week of meals around this recipe" 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

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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.