30-Minute Crispy Potato-Apple Latkes
Golden-fried potato pancakes studded with sweet apple and warm coriander spice. The shredded potato-apple base is bound with egg and flour, then pan-fried until the edges crisp and the centers stay tender. Serve warm with cool sour cream and a drizzle of honey for a breakfast or appetizer that balances savory earthiness with bright fruit notes. This version adds coriander for subtle warmth beyond traditional recipes.
Ingredients
- 2 large baking potatoes, peeled, shredded
- 1 large sweet apple, peeled, shredded
- 1 small onion, finely chopped
- 2 large eggs
- ¼ cup all-purpose flourcornstarch1:1gluten-freegluten-free
high confidence
- ½ teaspoon salt
- ¼ teaspoon baking powder
- ¼ teaspoon ground corianderground cumin1:1spice swap
moderate confidence
- ⅛ teaspoon pepper
- vegetable oil, 1/4-inch depth
- sour cream(optional)
- honey(optional)
Instructions
- 1
Pat shredded potatoes and apple between paper towels to remove excess moisture.
- 2
Combine potatoes, apple, onion, eggs, flour, salt, baking powder, coriander and pepper in a bowl and mix well.
- 3
Heat 1/4-inch oil over medium-high heat in a 10-inch skillet.
- 4
Drop 1/4 cup potato mixture into hot oil, flatten each mound slightly, and fry until crisply brown, turning once, about 6-8 minutes total.
- 5
Drain well on paper towels and serve warm with sour cream and honey.
Tips
Moisture is critical: squeeze shredded potatoes aggressively to prevent soggy latkes and help them crisp in hot oil.
Use a slotted spoon or spatula to flip latkes only once; excessive turning prevents browning and breaks them apart.
Good to Know
Refrigerate in an airtight container up to 3 days. Reheat in a 350F oven for 5-7 minutes to restore crispness.
Form latke patties and refrigerate on a parchment-lined tray up to 4 hours before frying. Fry from cold; cooking time may extend slightly.
Serve immediately while warm and crisp with dollops of sour cream and drizzle of honey. Pairs well with smoked salmon, scrambled eggs, or as a standalone appetizer.
Common Mistakes
Do not skip the paper towel step to avoid soggy, steamed latkes that won't crisp.
Do not flip repeatedly to avoid breaking patties and preventing golden browning.
Do not use oil below medium-high heat to avoid grease absorption instead of crisping.
Substitutions
Dairy-Free Swaps
Vegan Options
Gluten-Free Swaps
General Alternatives
FAQ
Can I make these ahead and freeze them?
Yes. Cook latkes fully, cool on a rack, then freeze in a single layer on a baking sheet before transferring to freezer bags up to 3 months. Reheat from frozen in a 375F oven for 8-10 minutes until crisp.
What if I don't have a 10-inch skillet?
A 12-inch skillet works fine; you may fit 5-6 latkes at once instead of 3-4. Adjust cook time if needed, watching for even browning. Smaller skillets will require longer total batch time.
How long do cooked latkes stay crisp?
Best eaten within 2-3 hours of frying. If holding, place on a wire rack in a warm oven (200F) uncovered to maintain crispness; covering traps steam and softens them.