These traditional crispy, golden potato latkes make the best holiday side dish. Make them in big batches to serve the whole family!
Peel and core each apple. Cut apples into ½ inch slices and place in a saucepan with the sugar, garam masala and water.
Bring to a boil, reduce heat to medium, cover, and cook for 15-20 minutes.
Carefully transfer into a blender and blend on high until smooth or use an immersion blender. Transfer to a bowl and cool completely.
Peel and grate onion then potatoes. Transfer to a bowl along with a kosher salt, white pepper and toss to coat.
Lay a kitchen towel on counter and transfer onion potato mixture in center. Fold the towel over potatoes tightly and squeeze and discard the liquid.
Add potatoes to a large bowl with eggs and panko, tossing until combined.
Take ⅓ cup of potato mixture and form into patty, ¾-inch thick and 4 inches wide. Lay on lined baking tray and repeat with remaining potatoes.
In a deep heavy bottom skillet (cast iron my pick), add ghee or chicken fat and oil. Once the oil is shimmering, add latkes one at a time (See Note 4). Fry 2-4 minutes and a deep golden brown. Flip and repeat.
Place on a wire rack to drain and season with salt immediately.
Serve latke topped with sour cream and applesauce.
- You can also substitute apples of choice, like McIntosh or Golden Delicious apples.
- You can also substitute with Pumpkin Spice blend, Chinese Five Spice or Garam Masala.
- You can also substitute ground matzo meal or regular bread crumbs.
- Don’t over crowd the pan or let latkes touch. We want these crispy, not steamed.
Calories: 415kcal | Carbohydrates: 78g | Protein: 8g | Fat: 10g | Saturated Fat: 5g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 0.01g | Cholesterol: 77mg | Sodium: 1235mg | Potassium: 1124mg | Fiber: 7g | Sugar: 26g | Vitamin A: 148IU | Vitamin C: 20mg | Calcium: 53mg | Iron: 2mg