Name: Classic Hanukkah Latkes with Sour Cream and Applesauce Dips
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Cuisine: Jewish
Ingredients: 4 large russet potatoes, peeled and grated; 1 medium onion, grated; 2 large eggs, lightly beaten; 3 tbsp all-purpose flour; 1 tsp salt; ½ tsp freshly ground black pepper; ¼ tsp ground nutmeg (optional); Vegetable oil for frying (enough for shallow frying); 1 cup sour cream; 2 tbsp fresh chives, finely chopped; 1 tsp lemon juice; 1 cup unsweetened applesauce; 1 tbsp honey (optional); ¼ tsp ground cinnamon

Prep Time

20 min

Cook Time

15 min

Servings

Why You'll Love This Recipe

✓ Perfect Texture: Crispy exterior, tender interior – the perfect texture contrast that makes every latke addictive and satisfying for all ages.

✓ Dual Dips: Two complementary dips provide creamy and fruity options, catering to diverse palates and enhancing the festive table.

✓ Quick & Authentic: Traditional ingredients stay authentic, yet the recipe is quick, requiring just a few pantry staples and minimal prep time.

Gather around the menorah with these golden, crispy latkes that capture the spirit of Hanukkah. Infused with sweet onions and a hint of potato, each bite delivers comfort and tradition. Paired with cool sour cream and a fragrant applesauce, this appetizer balances richness and brightness, making it perfect for holiday gatherings or any cozy evening. Simple to prepare, the recipe honors classic flavors while offering a fresh presentation that will impress family and friends alike.

Latkes have been a Hanukkah staple for centuries, symbolizing the miracle of oil. This recipe honors that heritage while streamlining preparation for modern kitchens.

The addition of sour cream and applesauce reflects the balance of savory and sweet that defines holiday meals, offering a comforting start to any celebration.

1 medium yellow onion, grated Adds sweetness; squeeze excess moisture.

2 large eggs, lightly beaten Bind the grated vegetables.

3 Tbsp all‑purpose flour Helps hold the latke shape.

1 tsp kosher salt Season to taste.

½ tsp freshly ground black pepper Adds subtle heat.

¼ tsp ground nutmeg (optional) Adds a warm, festive note.

½ cup vegetable oil (for frying) Neutral oil with high smoke point.

1 cup sour cream Base for the creamy dip.

1 Tbsp fresh chives, finely chopped Adds a fresh bite to the sour‑cream dip.

1 Tbsp lemon juice Brightens the sour‑cream dip.

1 cup unsweetened applesauce Serves as the sweet dip.

Instructions

Prep the potatoes and onion

Grate potatoes and onion using a box grater. Transfer each to a clean kitchen towel, twist, and squeeze out as much liquid as possible. Removing moisture ensures a crisp exterior.

Pro Tip: Use a cheesecloth for extra dryness.

Combine wet and dry ingredients

In a large bowl, mix the dried potatoes and onion with beaten eggs, flour, salt, pepper, and nutmeg. Stir until just combined; over‑mixing can make latkes tough.

Pro Tip: Let the batter rest 5 minutes to allow flour to hydrate.

Heat the oil

Pour oil into a deep skillet to a depth of ½ inch. Heat over medium‑high until a small spoonful sizzles immediately. The oil should be shimmering but not smoking.

Pro Tip: Test temperature with a pinch of batter; it should bubble and rise.

Fry the latkes

Spoon about ¼ cup of batter into the hot oil, flatten with the back of the spoon to a ½‑inch disc. Cook 3‑4 minutes per side, turning once, until golden‑brown and crisp.

Pro Tip: Do not overcrowd the pan; keep temperature steady.

Serve with dips

Transfer cooked latkes to a paper‑towel‑lined plate to drain excess oil. Mix sour cream with chives and lemon juice; serve alongside warm applesauce. Enjoy immediately while the latkes are still crisp.

Pro Tip: Reheat any leftovers briefly in a hot skillet to restore crunch.

Expert Tips

Tip #1: Keep potatoes dry

Excess moisture creates steam, preventing a crisp crust. Squeeze the grated potatoes thoroughly and let the batter rest briefly to absorb any remaining liquid.

Tip #2: Moderate heat

Cooking on medium heat lets the interior steam while the exterior browns evenly. Too high a flame burns the outside before the center sets.

Tip #3: Warm the dips

Gently heat the sour‑cream dip for a few minutes before serving; it melds the flavors and feels comforting alongside hot latkes.

Storage & Variations

Store cooked latkes in a single layer on parchment, covered loosely, for up to 2 days in the refrigerator; re‑crisp in a hot skillet. For a lighter version, bake at 425°F for 15 minutes, flipping halfway. Swap applesauce for pear compote or add cinnamon to the batter for a sweet twist.

Frequently Asked Questions

Yes. Preheat the oven to 425°F, place spoonfuls of batter on a parchment‑lined sheet, brush lightly with oil, and bake 12‑15 minutes, flipping once. They won’t be as crisp as fried ones but are healthier.

Refrigerate in an airtight container for up to 2 days. Re‑heat in a hot skillet for 2‑3 minutes per side to restore crispness. For longer storage, freeze cooked latkes on a tray, then transfer to a zip‑top bag; re‑heat from frozen.

Absolutely. Use a plant‑based yogurt (coconut or almond) in place of sour cream, and ensure the applesauce is unsweetened with no added honey if you need a vegan version.

Nutrition

Per serving (2 latkes + both dips)

Calories

310 kcal

Fat

18 g

Carbs

28 g

Protein

6 g

Classic Hanukkah Latkes with Sour Cream and Applesauce Dips

Why You'll Love This Recipe