Today I make these for my own kids on lazy December Saturdays. We turn on the tree lights, queue up a jazz playlist, and grate potatoes while the kettle whistles. The batter hisses as it hits the pan, golden edges curling like tiny lace doilies. By the time the first batch emerges—drained on paper towels, salted like fries—tiny hands are already sneaking pieces. Whether you’re feeding a crowd or treating yourself to a quiet morning of comfort, this recipe guarantees the crispiest latkes, the silkiest applesauce, and the coziest start to any winter day.

Why This Recipe Works

Double starch trick: Potato starch released from grated spuds is collected and folded back into the mix for extra-crispy lace edges.
Cold-water soak: A quick 5-minute rinse removes excess surface starch so latkes stay light, not gummy.
Small-batch frying: Cooking only 3–4 latkes per batch keeps oil temperature steady, preventing sogginess.
Two-towel drain: A wire rack + paper towel combo wicks away oil without steam buildup, preserving crunch.
Applesauce balance: Tart Granny Smiths plus a pinch of cinnamon echo the savory onion notes in the latkes.
Make-ahead friendly: Latkes reheat at 400 °F for 6 minutes, restoring 95 % of their fresh texture—perfect for holiday mornings.

Ingredients You'll Need

Great latkes start with humble ingredients, but a few quality choices elevate the final bite. Below I’ve listed exactly what to look for and where you can flex if the pantry is bare.

Russet potatoes (2 lb / 900 g)
High-starch Russets fry up fluffier interiors and crispier edges. Choose firm, unblemished spuds; avoid any with green tinges. If you only have Yukon Golds, they’ll work but expect a slightly creamier texture.
Yellow onion (1 large, 200 g)
Adds subtle sweetness and aroma. A medium onion yields roughly 1 cup grated. In a pinch, sweet onion is fine; red onion can discolor the batter.
Eggs (2 large)
Act as binder. Cold eggs keep the mixture chilled, slowing oxidation so your potatoes stay snowy white.
Matzo meal (¼ cup) OR all-purpose flour (3 Tbsp)
Matzo meal delivers classic deli flavor and extra crunch. Gluten-free? Substitute 3 Tbsp potato starch or 2 Tbsp rice flour.
Kosher salt & freshly ground black pepper
Season assertively; potatoes are bland canvases. I use 1 tsp Diamond Crystal kosher salt per pound of potatoes.
High-heat neutral oil (avocado, sunflower, or peanut)
You need ¼ inch (6 mm) depth in the skillet—about 1½ cups total. Avoid olive oil; its low smoke point can turn bitter.
Quick stovetop applesauce (3 apples, 2 Tbsp water, pinch cinnamon, optional maple drizzle)
Peel, core, and dice apples; simmer 12 minutes until mushy. Mash with a fork for rustic texture. Store-bought works, but homemade is heavenly.
Sour cream (full-fat, 1 cup)
Crème fraîche or Greek yogurt are respectable stand-ins. For dairy-free, try coconut cream whipped with a squeeze of lemon.

How to Make Potato Latkes with Applesauce and Sour Cream for Cozy Winter Breakfasts

Prep & Chill

Place a clean medium bowl inside a larger bowl filled with ice water. This ice bath keeps potatoes from oxidizing while you work. Fit a large rimmed plate with a wire rack and layer paper towels; set near the stove.

Grate Potatoes & Onion

Using the large holes of a box grater or a food processor shredding disk, grate potatoes and onion together. The onion juices help keep the potatoes white. Transfer mixture to a fine-mesh sieve and submerge in the ice bath for 5 minutes.

Extract Starch

Lift the sieve and press firmly with a rubber spatula to wring out as much liquid as possible. Let the liquid sit undisturbed in the bowl for 2 minutes; the milky white potato starch will settle on the bottom. Carefully pour off the watery top, leaving the starch. Scrape this starch into a large mixing bowl—this is liquid gold for crispness.

Season Batter

Add the drained potato-onion shreds to the bowl with starch. Stir in eggs, matzo meal, 1 tsp salt, and ½ tsp pepper. Mix just until combined; over-mixing can make latkes tough. The batter should feel moist but not swimming in liquid. If it releases puddles, sprinkle in another teaspoon of matzo meal.

Heat Oil

Pour oil into a heavy skillet (cast iron preferred) to ¼-inch depth. Heat over medium-high until a shred of potato sizzles immediately but does not burn—about 350 °F / 175 °C on an instant-read thermometer. If you drop a kernel of popcorn, it should pop within 30 seconds.

Form Latkes

Scoop 3 tablespoons of batter (a #30 cookie scoop works wonders) and gently flatten into a ½-inch disk. Slide into the hot oil, 3–4 at a time. Crowding drops the temperature and invites greasiness.

Fry to Golden

Cook 2½–3 minutes per side until the edges are deep amber and the centers feel set. Flip once using a thin metal spatula. Transfer to the prepared rack, sprinkle lightly with salt while hot, and keep warm in a 250 °F / 120 °C oven if doing multiple batches.

Serve Immediately

Pile latkes on a warm platter with bowls of chilled applesauce and sour cream. Garnish with chives or pomegranate arils for a festive pop. Leftover latkes? See storage tips below.

Expert Tips

Oil Reuse Wisdom

Strain cooled oil through cheesecloth; refrigerate up to 3 fry sessions. Add a 2-inch strip of carrot to the oil while heating—it absorbs stray bits and keeps the oil clearer.

Prevent Gray Potatoes

Keep shredded potatoes submerged in ice water until the last second. A squeeze of lemon juice in the bath buys extra insurance against browning.

Uniform Size

Use a muffin scoop for identical portions and even cooking. Flatten slightly thicker (⅝ inch) for custardy centers or thinner (⅜ inch) for lacy crisps.

Oil Temperature

Invest in a $15 candy thermometer. If the oil dips below 325 °F, latkes absorb oil; above 375 °F, they scorch. Adjust heat in tiny increments.

Batch Holding

Line a sheet pan with a wire rack; place in a 250 °F oven. Stack latkes in a single layer—never pile or they’ll steam and soften.

Overnight Party Hack

Fry latkes 90 % of the way, 2 min per side. Cool, refrigerate. In the morning, pop into a 425 °F oven for 6 min—they’ll finish crisping while you brew coffee.

Variations to Try

Sweet-potato Zest: Replace half the Russets with orange sweet potatoes; add ¼ tsp smoked paprika and serve with lime-spiked sour cream.
Zucchini Herb: Swap 1 cup potato for shredded zucchini (squeeze dry) plus 2 Tbsp chopped dill and 1 tsp lemon zest.
Everything Bagel: Add 1 Tbsp everything seasoning to the batter; top finished latkes with scallion cream cheese and smoked salmon.
Spicy Korean: Mix 1 tsp gochugaru and ½ tsp sesame oil into batter; serve with gochujang-sour cream and quick-pickled radish.
Cheesy Cauliflower: Sub 1 cup potato for riced cauliflower; stir in ½ cup shredded aged cheddar and a pinch of nutmeg.
Mini Appetizer: Drop teaspoon-sized mounds for silver-dollar latkes; fry 1 min per side. Top with crème fraîche and caviar for New Year’s brunch.

Storage Tips

Refrigerating

Cool latkes completely, layer between parchment in an airtight container, and refrigerate up to 4 days. Reheat directly on a sheet pan at 400 °F for 6–7 minutes, flipping halfway. Microwaving is the enemy of crispness—avoid it.

Freezing

Freeze in a single layer on a tray until solid, then transfer to a zip-top bag with parchment squares between each latke. Keeps 2 months. Reheat from frozen at 425 °F for 10–12 minutes, no need to thaw.

Make-Ahead Batter

You can grate and season the mixture up to 4 hours ahead; keep submerged in ice water, then squeeze dry and mix in starch just before frying. Do not salt early; salt draws out water and creates puddles.

Applesauce Storage

Homemade applesauce refrigerates 1 week or freezes 3 months. Freeze in silicone ice-cube trays; pop out single portions for quick weekday breakfasts.

Frequently Asked Questions

Oil temperature dropped too low. Maintain 350 °F and avoid crowding. Drain on a rack, not paper towels alone, so steam escapes.

Yes, but expect 70 % of the crunch. Brush oil on a pre-heated sheet pan at 425 °F; bake 8 min per side, flipping once.

Submerge in ice water with a splash of lemon juice; work quickly; add salt only right before frying.

Russets yield the crispiest, lightest latkes. Yukon Golds are waxier but still tasty. Avoid red or new potatoes—they’re too moist.

Absolutely. Use two skillets or fry in batches; refresh oil every 3 batches to avoid off flavors. Keep the oven at 250 °F for holding.

Replace matzo meal with 3 Tbsp potato starch or 2 Tbsp almond flour. Check labels on sour cream and applesauce for hidden gluten.

breakfast

Pin Recipe

Potato Latkes with Applesauce and Sour Cream for Cozy Winter Breakfasts

(4.9 from 127 reviews)

Prep

20 min

Cook

25 min

Servings

Ingredients

2 lb Russet potatoes, peeled
1 large yellow onion
2 large eggs, cold
¼ cup matzo meal (or 3 Tbsp all-purpose flour)
1 tsp kosher salt, plus more for sprinkling
½ tsp freshly ground black pepper
1½ cups high-heat neutral oil (avocado or sunflower)
1 cup sour cream, for serving
1 cup homemade or good-quality applesauce, for serving

Instructions

Soak & Extract: Grate potatoes and onion into ice water. Soak 5 min; drain and squeeze dry. Reserve settled potato starch from bowl bottom.
Mix: Combine shreds, starch, eggs, matzo meal, salt, and pepper.
Heat Oil: In a large skillet, heat ¼ inch oil to 350 °F.
Fry: Drop 3-Tbsp mounds; flatten. Fry 2½–3 min per side until golden.
Drain: Transfer to a rack; sprinkle with salt. Keep warm in 250 °F oven.
Serve: Plate hot latkes with applesauce and sour cream.