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Nothing says Hanukkah quite like golden, crispy potato latkes sizzling in hot oil. These beloved potato pancakes are more than just a delicious treat—they're a celebration of Jewish tradition, resilience, and the miracle of light that defines the Festival of Lights. Whether you're looking for the perfect Hanukkah latkes recipe or simply craving something crispy and comforting, this guide will help you master homemade latkes with a sweet honey applesauce that takes them to the next level.
What Are Latkes?
Latkes are traditional Jewish potato pancakes that have become synonymous with Hanukkah celebrations. These crispy delights are made from shredded potatoes, onions, eggs, and flour or matzo meal, then fried in oil until they develop that irresistible golden-brown crunch. The crispy exterior gives way to a tender, flavorful interior that makes every bite memorable.
Traditionally served with sour cream or applesauce, latkes can also be topped with smoked salmon for a savory twist. The custom of eating fried foods during Hanukkah commemorates the miracle of the oil that burned for eight days in the ancient Temple, making these potato pancakes both delicious and deeply meaningful.
The Difference Between Potato Pancakes and Latkes
While the terms are often used interchangeably, there are some subtle differences. Potato pancakes are typically made with leftover mashed potatoes or mashed sweet potatoes, flour, and egg, resulting in a thicker and denser texture. Latkes, on the other hand, are crafted from freshly grated or shredded raw potatoes, giving them that signature thin and extra-crispy finish.
The addition of flour or matzo meal to the latke mixture helps bind everything together while enhancing their delicate texture and flavor. So while both are delicious, latkes offer a unique crunch that makes them the star of any Hanukkah table.
How to Make Crispy Potato Latkes
Ingredients for Potato Latkes
- 3 large russet potatoes, peeled
- 2 large eggs, whisked
- 1/4 cup finely chopped onion (or more as needed)
- 1 teaspoon baking powder
- 1 teaspoon salt
- 1 teaspoon black pepper, ground
- 2 tablespoons flour (or more as needed)
- 6 tablespoons oil for frying
Step 1: Prep and Grate Your Potatoes
Start by peeling your russet potatoes—their high starch content makes them ideal for achieving the crispiest latkes. Using the large holes on a box grater or the shredding attachment on your food processor, grate the potatoes into long, thin shreds.
Here's the crucial step that separates soggy latkes from crispy perfection: Immediately wrap the grated potatoes in cheesecloth or a clean kitchen towel. Gather the edges together to form a pouch, then twist and squeeze firmly to remove as much liquid as possible. You'll be amazed at how much moisture comes out—keep squeezing until barely any liquid drips out. This step is absolutely essential for crispy latkes.
Step 2: Mix the Latke Batter
In a large glass bowl, combine your squeezed-dry potatoes with the whisked eggs, finely chopped onion, flour, baking powder, salt, and black pepper. Mix everything together thoroughly, making sure the ingredients are evenly distributed throughout the potato mixture. The eggs and flour will bind everything together, while the baking powder creates a light, airy texture inside the crispy exterior.
Step 3: Chill While You Make the Applesauce
Allow the potato mixture to sit in the refrigerator for 15 minutes while you prepare the honey applesauce. This resting time lets the flavors meld together and helps the flour absorb any remaining moisture, which contributes to crispier results. The batter should be thick enough to hold together when scooped—if it seems too wet, add another tablespoon of flour.
Step 4: Fry to Golden Perfection
In a large skillet, heat 1/4 inch of oil over medium-high heat until it's nice and hot. To test if your oil is ready, drop a tiny bit of the potato mixture into the pan—it should sizzle immediately and vigorously.
Using a large spoon, scoop up heaping tablespoonfuls of the potato mixture and carefully drop them into the hot oil. Don't overcrowd the pan—leave space between each latke so they fry rather than steam. If needed, gently flatten each latke slightly with the back of your spoon to create an even thickness.
Fry for 2 to 3 minutes on the first side without moving them, allowing that beautiful golden-brown crust to develop. When the edges look crispy and golden, carefully flip each latke using a spatula. Fry for another 2 to 3 minutes on the second side until both sides are equally crisp and golden brown.
Transfer the cooked latkes to a paper towel-lined plate or a wire rack set over a baking sheet to drain excess oil. Keep finished latkes warm in a 200°F oven while you fry the remaining batches, adding more oil to the pan as needed.
Tips for Achieving the Perfect Texture
Achieving crispy potato latkes is all about technique. Start by squeezing out as much liquid as possible from the grated potatoes using cheesecloth or a clean, lint-free kitchen towel—this step is absolutely crucial for crispy rather than soggy latkes.
Russet potatoes work best due to their high starch content, which helps bind the mixture and create that coveted crunch. Make sure your oil is hot enough before adding the latkes—they should sizzle immediately when they hit the pan. When frying, avoid overcrowding the pan to prevent steaming, and resist the urge to flip them more than once. Patience rewards you with the crispiest results.
How to Make Honey Applesauce
What better way to celebrate Hanukkah than with a sweet, homemade honey applesauce that perfectly complements your crispy latkes? This easy recipe combines tart apples with the natural sweetness of honey for a traditional accompaniment that everyone will love.
Ingredients for Honey Applesauce
- 4 medium apples, peeled, cored, and sliced
- 1/2 cup Bee Inspired Honey
- 1/4 cup water
- 2 tablespoons lemon juice
- 1/2 teaspoon cinnamon
- 1 pinch salt
Step 1: Prep the Apples
Start by peeling your apples—Granny Smith, Honeycrisp, or a mix of varieties work beautifully. Carefully cut each apple in half and remove the cores using a knife or apple corer. Slice the apples into evenly-sized pieces so they cook at the same rate.
Step 2: Combine and Cook in Dutch Oven
In a dutch oven, combine the sliced apples, honey, water, lemon juice, cinnamon, and salt over medium heat. Stir everything together until the apples are thoroughly coated with the honey mixture and all ingredients are evenly distributed.
Cover the dutch oven with its lid and cook for 20 minutes, stirring occasionally. As the apples cook, they'll release their juices and become tender. You'll know they're ready when the apples are soft enough to pierce easily with a fork. The honey and apple juices will create a fragrant, sweet syrup that fills your kitchen with the most wonderful aroma.
Step 3: Mash and Smooth
Once the apples are tender, use a whisk to mash and stir the cooked apples until they reach a smooth consistency. If you prefer chunkier applesauce, use a potato masher or fork instead and mash to your desired texture. The mixture should be thick, sweet, and aromatic with hints of cinnamon and honey.
Taste the applesauce and adjust the sweetness if needed—depending on your apple variety, you might want to add a bit more honey.
Step 4: Cool and Store
Allow the honey applesauce to cool slightly before serving alongside your crispy latkes. The warm applesauce paired with hot latkes is absolutely divine, but it's also delicious served at room temperature or chilled.
Transfer any leftover applesauce to an airtight container and store in the refrigerator for up to one week. The flavors actually deepen and meld together beautifully after a day or two, making it even more delicious.
Our Kosher Apples and Honey Lollipops make a delicious Hanukkah treat
What to Serve with Potato Latkes
While honey applesauce is our favorite accompaniment, there are plenty of delicious ways to enjoy your homemade latkes:
- Honey applesauce - The natural sweetness perfectly balances the savory potato flavor
- Sour cream - A classic choice that adds tangy creaminess
- Smoked salmon - For an elegant, savory presentation
- Greek yogurt - A lighter alternative to sour cream
- Cheese "sandwiches" - Use two latkes as bread with cheese melted in between
- Corned beef sandwiches - Replace bread with latkes for a Hanukkah-inspired twist
Make-Ahead, Storage, and Freezing Tips
Potato latkes are perfect for make-ahead holiday prep. Once cooked, store them in an airtight container in the fridge for up to one day.
For longer storage, freeze the latkes by placing them in a single layer on a baking sheet lined with parchment paper until solid, then transfer to a freezer-safe container or zip-top bag. They can be frozen for up to two weeks.
To reheat, arrange frozen latkes on a baking sheet and bake in a preheated 400°F oven for 5-7 minutes, or until they regain their crispy, golden-brown exterior. This method ensures they stay crispy rather than becoming soggy in the microwave.
Adapting This Potato Latkes Recipe
One of the best things about latke recipes is how adaptable they are. Here are some creative variations to try:
- Sweet potato latkes - Substitute sweet potatoes for a naturally sweeter version
- Zucchini latkes - Add shredded zucchini for extra vegetables
- Carrot latkes - Mix in shredded carrots for color and subtle sweetness
- Garlic lovers - Blend in minced garlic for extra flavor
- Spicy latkes - Add red pepper flakes for a kick of heat
- Herb-infused - Mix in fresh dill, parsley, or chives
The Tradition Behind Hanukkah Latkes
During Hanukkah, we celebrate a remarkable miracle that has inspired generations. After the temple's destruction, only a tiny amount of oil was found—enough to last just one day. Yet through divine intervention, it burned brightly for eight miraculous days.
As we celebrate the Festival of Lights, we honor this miracle by preparing foods cooked in oil, with crispy potato latkes being one of the most beloved traditions. The word "latke" comes from the Yiddish word for "little pancake," and these golden treats have become central to Hanukkah celebrations around the world.
Why This Recipe Works
This potato latkes recipe combines traditional techniques with a few key tips that ensure success every time. The addition of baking powder creates an airy, light interior while keeping the exterior perfectly crispy. Chilling the mixture for 15 minutes allows the flour to absorb moisture and helps the batter hold together during frying.
The honey applesauce is naturally sweetened with pure raw honey instead of refined sugar, making it a healthier and more flavorful option. The combination of tart apples and sweet honey creates that perfect sweet-tart balance that complements the savory latkes beautifully.
Frequently Asked Questions
Can I make latkes ahead of time?
Yes! Prepare and fry the latkes, then store them in the refrigerator for up to a day or freeze for up to two weeks. Reheat in a 400°F oven to restore their crispiness.
Why are my latkes soggy instead of crispy?
The most common culprit is not squeezing enough liquid from the potatoes. Make sure to squeeze the grated potatoes as dry as possible before mixing the batter.
What's the best oil for frying latkes?
Canola, vegetable, or peanut oil work best because they have high smoke points. Avoid olive oil, which can burn at the high temperatures needed for crispy latkes.
Can I use a different type of potato?
While russet potatoes are ideal due to their high starch content, you can experiment with other varieties. However, avoid waxy potatoes like red potatoes, which don't crisp up as nicely.
How do I keep latkes warm for serving?
Place finished latkes on a wire rack set over a baking sheet in a 200°F oven. This keeps them warm and crispy while you finish frying the rest.
Can I make the applesauce in advance?
Absolutely! The honey applesauce actually tastes better after the flavors have time to meld. Store it in the refrigerator for up to one week and serve at your preferred temperature.
Perfect for Every Occasion
While potato latkes are traditionally associated with Hanukkah, these crispy delights are delicious any time of year. They make a wonderful addition to brunch spreads, holiday gatherings, or even weeknight dinners when you're craving something special and comforting.
The combination of crispy, golden latkes with sweet honey applesauce creates a dish that's both nostalgic and crowd-pleasing. Whether you're honoring generations of tradition or creating new memories with your family, this recipe delivers on flavor, texture, and that warm feeling of home.
Celebrate with Love and Tradition
Potato latkes with honey applesauce represent more than just a delicious recipe—they're a connection to centuries of Jewish tradition, family gatherings, and the miracle of Hanukkah. By following the tips in this guide, you'll create perfectly crispy latkes with tender interiors and a sweet, naturally-flavored applesauce that brings out the best in this classic combination.
Whether you're preparing them for the Festival of Lights or simply craving something warm and satisfying, these homemade latkes are sure to become a cherished favorite. So gather your loved ones, fire up that skillet, and enjoy the wonderful aromas and flavors of this timeless dish. Happy frying, and Hanukkah Sameach!
More Honey and Apple Recipes You'll Love
If you enjoyed making honey applesauce and want to explore more ways to combine these classic flavors, try these recipes:
- Apples & Honey for Rosh Hashanah - Discover the sweet tradition
- Honey Baked Apples - A warm, comforting dessert
- Puff Pastry Apple Tart with Honey - Elegant and easy
- Easy Fall Dessert Recipes - Seasonal favorites featuring honey
- Baking with Honey - Complete guide to honey substitutions
