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Potato and Apple Latkes

These delicious latkes get a little zing from shredded Granny Smith apples mixed into the latke batter. The results are latkes that have a slightly sweet and tangy bite and fry up so deliciously, you'll want to eat them as much for dessert as you do along with your dinner. Serve with cool, rich sour cream and apple sauce (yep, more apples!) to take the flavors over the top.
Course Sides
Cuisine Jewish
Prep Time 20 minutes
Cook Time 20 minutes
Total Time 40 minutes
Servings 12 latkes


  • 6 potatoes peeled
  • 1 medium onion peeled
  • 2 large eggs, beaten
  • 1/2 cup all-purpose flour
  • 3 medium Granny Smith apples, peeled, cored and shredded (shred in food processor)
  • 6-8 tbsp. vegetable or canola oil
  • 2 tsp. Kosker salt
  • 1/2 tsp. freshly ground black pepper
  • sour cream
  • applesauce
  • 1 sprig dill for garnish (optional)


  1. Using a box grater or the grating blade of a food processor, grate potatoes and onion. Drain in a colander and press with your hands to remove all of the excess liquid. Put into a large bowl.
  2. Add flour to the potatoes and onions. Gently fold in beaten eggs. Add salt and pepper.
  3. Peel and core the apples. Cut into large chunks and place in the bowl of a food processor. Shred/process until the apples are cut into small pieces, about 1/2 inch in size. Add to the latke mixture and combine well.
  4. Heat oil to medium-high heat in a large skillet. Using a large spoon, place potatoes in oil, and flatten with the back of the spoon. Allow them to cook for about 3-4 minutes before turning, and cook for another 3-4 minutes. Test one and adjust time if needed.
  5. Put latkes on a wire rack. Place paper towels under the wire rack to catch the excess oil. Arrange latkes on large platter. Serve with sour cream and applesauce on the side. Garnish with a sprig of fresh dill.