Classic Crispy Latkes with Applesauce and Sour Cream

Latkes are the kind of food that bring people to the kitchen before you even call them. The smell of potatoes and onions crisping in hot oil is hard to resist, and the crunch as you bite in is even better. This version is classic: golden edges, tender centers, and the perfect balance of savory and salty.

Serve them with applesauce and sour cream, and you’ve got a timeless pairing that never gets old. Whether you’re celebrating or just craving something cozy, these latkes deliver every time.

What Makes This Recipe So Good

Close-up detail: A stack of freshly fried latkes on a wire rack over a baking sheet, steam rising, u

Ultra crispy edges, soft centers: Grating the potatoes right and squeezing out moisture gives you that perfect texture.
Balanced flavor: Onion, salt, and a touch of pepper round out the potatoes without overpowering them.
Stays crisp longer: A quick oven finish keeps latkes crunchy while you fry the rest.
Simple pantry ingredients: Potatoes, onion, eggs, flour or matzo meal, oil, and seasoning. That’s it.
Classic toppings: Cool sour cream and naturally sweet applesauce for a satisfying contrast.

Shopping List

Russet potatoes (about 2 pounds; starchy potatoes fry best)
Yellow onion (1 medium)
Eggs (2 large)
All-purpose flour or matzo meal (about 1/3 cup; use more as needed)
Kosher salt
Black pepper
Baking powder (optional, for extra lift)
Neutral oil for frying (canola, peanut, or sunflower)
Applesauce (store-bought or homemade)
Sour cream

How to Make It

Cooking process: Latke patties sizzling in a heavy cast-iron skillet with 1/4 inch shimmering oil, e

Prep your station: Set a wire rack over a baking sheet and preheat your oven to 250°F.This keeps fried latkes warm and crisp as you cook the rest.
Grate the potatoes and onion: Peel the potatoes if you like (peels are fine to keep). Grate potatoes and onion on the large holes of a box grater or in a food processor with a shredding disk.
Remove excess moisture: Transfer the grated mixture to a clean kitchen towel. Twist and squeeze firmly over the sink until you’ve released as much liquid as possible.This step is key for crisp latkes.
Save the starch: If you squeezed over a bowl, let the potato liquid sit for 2–3 minutes, then pour off the water and scrape the white starch at the bottom back into your bowl. It helps bind the batter.
Mix the batter: In a large bowl, combine the squeezed potatoes and onion with the eggs, flour or matzo meal, 1½ teaspoons salt, ½ teaspoon pepper, and ½ teaspoon baking powder (optional). The mixture should hold together but not feel doughy.Add a bit more flour if it’s too loose.
Heat the oil: Pour 1/4 inch of oil into a heavy skillet (cast iron is ideal). Heat over medium to medium-high until shimmering. A small bit of batter should sizzle immediately.
Fry in batches: Scoop about 2 tablespoons of batter per latke, gently flattening with a spatula.Don’t crowd the pan. Fry 3–4 minutes per side, until deep golden and crisp at the edges.
Drain and keep warm: Transfer latkes to the prepared rack. Sprinkle with a pinch of salt while hot, and keep in the oven between batches.
Serve hot: Plate with generous dollops of sour cream and spoonfuls of applesauce.The hot-cold, savory-sweet combination makes the dish sing.

Storage Instructions

Refrigerate: Cool completely, then store in an airtight container for up to 3 days with parchment between layers.
Freeze: Arrange in a single layer on a baking sheet, freeze until solid, then transfer to a freezer bag for up to 1 month.
Reheat: Bake at 400°F on a wire rack set over a baking sheet until hot and crisp, about 10–15 minutes from the fridge or 15–20 minutes from frozen. Avoid microwaving—latkes will turn soft.

Tasty top view: Overhead shot of a platter of classic latkes served hot with generous dollops of coo

Benefits of This Recipe

Budget-friendly: Potatoes, onions, and pantry staples keep costs low.
Flexible: Works with flour or matzo meal, and you can adjust seasonings easily.
Make-ahead friendly: Fry ahead and reheat in the oven for stress-free entertaining.
Crowd-pleasing: Crisp, salty, and satisfying. Easy to scale up for a group.
Naturally vegetarian: A hearty option for mixed tables and holiday meals.

What Not to Do

Don’t skip squeezing the potatoes: Too much moisture leads to soggy latkes that never truly crisp.
Don’t use the wrong oil: Olive oil burns too easily.Use a high-heat neutral oil.
Don’t crowd the pan: Overcrowding drops the oil temperature and causes greasy latkes.
Don’t make patties too thick: Thick latkes won’t cook through before the outside burns.
Don’t walk away: Latkes go from golden to too dark quickly. Keep an eye on the skillet.

Variations You Can Try

Gluten-free: Use potato starch or a 1:1 gluten-free flour blend instead of regular flour.
All-onion latkes: Swap some potato for more onion for a sweeter, deeply savory spin.
Herb boost: Fold in chopped chives, dill, or parsley for a fresh finish.
Spiced latkes: Add a pinch of paprika, cayenne, or garlic powder for extra flavor.
Root veg mix: Substitute up to half the potatoes with grated parsnips, sweet potatoes, or carrots.
Mini latkes for appetizers: Make bite-sized rounds and serve with a dot of sour cream and a little smoked salmon.
Homemade applesauce: Simmer peeled apples with a splash of water and a pinch of cinnamon until soft; mash to your preferred texture.

FAQ

Which potatoes are best for latkes?

Russet potatoes are your best bet. They’re starchy and help the latkes hold together while frying up crispy on the outside and tender inside.

Can I make the batter ahead?

It’s better to grate and mix just before frying.

If you must prep ahead, keep grated potatoes submerged in cold water in the fridge for up to 4 hours, then drain and squeeze thoroughly before mixing.

Why are my latkes falling apart?

They likely need more binding. Add a bit more flour or matzo meal, and make sure you squeezed out enough moisture. Also, don’t flip too early—wait until the underside is well browned.

How hot should the oil be?

Aim for 350–365°F if you’re using a thermometer.

Otherwise, test with a small bit of batter—it should sizzle immediately and turn golden in about a minute.

Can I bake latkes instead of frying?

You can, but they won’t be as crisp. For the best baked version, preheat a sheet pan with a thin layer of oil at 425°F, place patties on the hot pan, and flip halfway through.

What’s the best way to keep latkes crisp for serving?

Place fried latkes on a wire rack over a sheet pan and keep them in a 250°F oven. The air circulation prevents sogginess while you finish the batch.

Is sour cream the only topping?

Not at all.

Try Greek yogurt, crème fraîche, chive cream, or even a squeeze of lemon over sour cream. Applesauce is classic, but cranberry sauce or pear sauce are great too.

Can I use a food processor?

Yes. Use the shredding disk for the potatoes and onion, then pulse a few times with the S-blade if you prefer a slightly finer texture.

Still squeeze out moisture well.

Final Thoughts

Crispy latkes are simple, satisfying, and always welcome at the table. With a few smart steps—grating, squeezing, and frying in hot oil—you’ll get golden pancakes that stay crisp long enough to serve a crowd. Set out bowls of applesauce and sour cream, and watch them disappear.

Keep this method handy, and you’ll have a reliable, classic recipe you can return to any time.