These homemade latkes are crispy and delicious, and are perfect topped with applesauce or sour cream!
After finishing the Matzo ball soup the other night I decided to treat myself to a weekday breakfast. However, I cringed at the thought of waking up earlier than usual in order to do so. The solution? Make it ahead! While eyeing the jar of my Dad’s fabulous homemade applesauce, latkes came to mind. Anything that uses my Dad’s applesauce as a condiment is alright by me. These reheat well in a toaster oven too, making my morning breakfast routine as quick and easy as ever!
Usually I make these as small rounds, which yields a dozen and a half, but this time I made them a little beefier and came up with just about a dozen. And between the two of us we annihilated all of them in one sitting! I am certain that the serving size of this recipe is not meant for 2 people, but that’s how it played out.
Now for the real question: Do you prefer sour cream or applesauce on top? I always had applesauce, but I recently discovered that sour cream is also a common one. So I went with both. I had a savory one to start and then an appleasauce one for “dessert”. I see nothing wrong with that scenario.
Post updated 12/16/20, photo above is the original.
- 1 lb. baking potatoes
- 1 (4 oz.) small onion
- 1/4 cup all-purpose flour
- 1 egg, room temperature
- 1 tsp salt
- 1/4 tsp black pepper
- Peanut or vegetable oil
- Peel the potato and onion, then shred in a food processor or box grater. Transfer to a colander and squeeze dry as much as possible.
- In a large bowl, whisk the flour, egg, salt and pepper together. Stir in the potato onion mixture until coated and sticks together.
- Heat the oil in a medium skillet, enough to liberally cover the pan. Drop four individual spoonfuls of the potato mixture into the skillet and flatten them with the back of a spoon, as thin as possible.
- Fry for a few minutes on each side, or until it starts to brown.
- Layer the latkes between sheets of paper towels between batches. Repeat with the remaining mixture, adding more oil if necessary.
- Serve fresh with applesauce, sour cream, or jam.
Note from Smitten Kitchen about preparing ahead: “Latkes are a do-ahead-er’s dream. You can also keep latkes warm in the oven for an hour or more, if you’re waiting for stragglers to arrive. Cooked, they keep well in the fridge for a day or two, or in the freezer, well wrapped, for up to two weeks. Reheat them in a single layer on a cookie sheet in a 400 degree oven until they’re crisp again. Bonus: If you undercooked them a bit or didn’t get the browning on them you’d hoped for, you can compensate for this in the oven.”
Source: Adapted slightly from Smitten Kitchen.
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