Latkes with Lots of Sauces

Name: Latkes with Lots of Sauces
Total time: 1 h 5 min
Yield: 6 servings
Ingredients: 1 cup sour cream; 3 oz lox; 1 Tbsp fresh chives; 1 cup applesauce; 1 Tbsp ground cinnamon; 1 Tbsp light brown sugar; 1 Tbsp granulated sugar; 1 tsp ground ginger; 4 whole Russet potatoes; 1 whole yellow onion; 3 whole large eggs; ¼ cup all-purpose flour; 2 Tbsp fresh chives; 1 clove garlic; to taste salt and pepper; ½ cup olive oil

Crispy potato pancakes served with a variety of delicious accompaniments including sour cream with lox and chives, and spiced applesauce. These traditional latkes are made with shredded potato and onion, perfectly fried until golden brown.

6 servings

1 hr 5 min

Published October 4, 2025

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Ingredients

•1 cup sour cream
•3 oz lox
•1 Tbsp fresh chives
•1 cup applesauce
•1 Tbsp ground cinnamon
•1 Tbsp light brown sugar
•1 Tbsp granulated sugar
•1 tsp ground ginger
•4 whole Russet potatoes
•1 whole yellow onion
•3 whole large eggs
•¼ cup all-purpose flour
•2 Tbsp fresh chives
•1 clove garlic
•to taste salt and pepper
•½ cup olive oil

Cooking Instructions

1.
1. Preheat the oven to 200°F (95°C). Fit a baking sheet with a wire rack and set aside.
5 min
2.
2. To make the sauces, stir together the ingredients for each in separate small bowls. Transfer to serving dishes and refrigerate.
10 min
3.
3. Using the large holes on a box grater, shred the potatoes into a large bowl of water. Drain the potatoes and rinse under cold running water. Drain again thoroughly, squeezing to remove as much liquid as possible. Transfer the potatoes to a clean kitchen towel and squeeze to dry even further, and then place in a large bowl. Wrap the minced onion in a double thickness of paper towels, squeeze to remove as much moisture as possible, and add to the bowl. Add the eggs, flour, chives, garlic, and salt and pepper to taste and stir to mix well.
20 min
4.
4. Pour the oil into a large frying pan to a depth of about 1/2 inch (12 mm) and heat over medium heat. Using your hands, scoop up a portion of the potato mixture and shape it into a ball slightly larger than a golf ball. Flatten into a very thin pancake, still blotting with paper towels as needed to remove any remaining moisture, and place in the hot oil. Repeat to add 2 or 3 more latkes to the pan, making sure not to overlap them or crowd the pan. Cook until golden brown on the first side, about 3 minutes. Using a slotted spatula, turn the latkes and cook until golden brown on the second side, 2-3 minutes longer. Transfer to the wire rack on the baking sheet and place the baking sheet in the warm oven. Repeat to cook the remaining latkes, adding them to the oven as they are finished. When all of the latkes are cooked, serve right away with the sauces.
30 min

Latkes with Lots of Sauces

6 servings

1 hr 5 min

Published October 4, 2025

Be the first to rate this recipe

Ingredients

•1 cup sour cream

•3 oz lox

•1 Tbsp fresh chives

•1 cup applesauce

•1 Tbsp ground cinnamon

•1 Tbsp light brown sugar

•1 Tbsp granulated sugar

•1 tsp ground ginger

•4 whole Russet potatoes

•1 whole yellow onion

•3 whole large eggs

•¼ cup all-purpose flour

•2 Tbsp fresh chives

•1 clove garlic

•to taste salt and pepper

•½ cup olive oil

Cooking Instructions

1. Preheat the oven to 200°F (95°C). Fit a baking sheet with a wire rack and set aside.

5 min

2. To make the sauces, stir together the ingredients for each in separate small bowls. Transfer to serving dishes and refrigerate.

10 min

3. Using the large holes on a box grater, shred the potatoes into a large bowl of water. Drain the potatoes and rinse under cold running water. Drain again thoroughly, squeezing to remove as much liquid as possible. Transfer the potatoes to a clean kitchen towel and squeeze to dry even further, and then place in a large bowl. Wrap the minced onion in a double thickness of paper towels, squeeze to remove as much moisture as possible, and add to the bowl. Add the eggs, flour, chives, garlic, and salt and pepper to taste and stir to mix well.

20 min

4. Pour the oil into a large frying pan to a depth of about 1/2 inch (12 mm) and heat over medium heat. Using your hands, scoop up a portion of the potato mixture and shape it into a ball slightly larger than a golf ball. Flatten into a very thin pancake, still blotting with paper towels as needed to remove any remaining moisture, and place in the hot oil. Repeat to add 2 or 3 more latkes to the pan, making sure not to overlap them or crowd the pan. Cook until golden brown on the first side, about 3 minutes. Using a slotted spatula, turn the latkes and cook until golden brown on the second side, 2-3 minutes longer. Transfer to the wire rack on the baking sheet and place the baking sheet in the warm oven. Repeat to cook the remaining latkes, adding them to the oven as they are finished. When all of the latkes are cooked, serve right away with the sauces.

30 min