apple-latkes Recipes

apple latkes

A couple years ago, I became determined to make apple latkes. I mean, why not carry the deliciousness of latkes over to dessert? Why should potatoes have all of pan-fried-until-crunchy fun? Not confident in my ability to shred apples and stir in eggs and flour without an established recipe’s guidance, I found about 75 matching recipes online, each attributed to some other place, and all parading under the title “apple latkes”. I made them (and peace with my cast-iron skillet at the same time, hooray) and declared them pancakes, not latkes. They were not what I was looking for, but at least they were tasty.

green apple haulready for the shreddershredded applesready to fry

Fortunately, I’m over my need for other people to tell me how to cook (and just in time!) and set about making some real, proper apple latkes this week. What’s the difference? A true latke is more of a fritter, with only enough egg and flour to hold it together in the pan. A pancake is, well, a puddle with stuff inside. I think about this stuff, I really do. I take latkes, and the proper classification thereof, very seriously.

frying the latkes

apple latkes

After a couple tries (did you know that apples are much less watery, er, juicy than potatoes? I didn’t!) later, I ended up with the kind of fritter that manages to scream breakfast and dessert. Not particularly sweet or complicated, we (me, and my pint-sized, on-the-loose tester, that is) loved them with a spoonful of really rich plain yogurt. But I couldn’t stop there, could I? You see, the bowl of juice that I’d wrung out of the apples on the counter, it bothered me. I didn’t like the thought of it going to waste, so I boiled it down on the stove with some sugar. And then added some butter. And then some cream. And then some flaky sea salt and then, I did something terrible and poured this apple caramel sauce it over these innocent latkes, these previously wholesome piles of shredded apples. Do latkes need caramel sauce? Nope. But I don’t really feel bad about this, because at least I didn’t let the apple juice go to waste. I’ve got priorities!

apple caramel

Latkes, previously: Classic Potato Latkes, Zucchini Latkes and Indian-Spiced Vegetable Fritters

One year ago: Cappucino
Two years ago:
Cranberry Pecan Frangipane Tart, Mustard Roasted Potatoes and Walnut Tartlets
Three years ago: Chile-Garlic Egg Noodles and Tiramisu Cake
Four years ago: No-Knead Bread and Tomato and Sausage Risotto

Apple Latkes

In an earlier post about potato latkes, I share a few of my favorite tips. In summary: Keeping them in a warm oven doesn’t only keep them crisp for a long time after baking, but helps even out any uneveness from pan-frying. Well seasoned cast iron skillets make the brownest, crispiest fritters. Cheesecloths are my favorite way to wring moisture out of pancake ingredients. And finally, latkes are totally not just Hanukah food. I’d eat these for breakfast, any slept-in morning of the year, should one of those happen again in my lifetime.

Makes 12 2 to 3-inch latkes

1 pound tart, firm apples such as Granny Smiths (2 large or 3 medium)
1 tablespoon lemon juice
6 tablespoons all-purpose flour
1 tablespoon granulated sugar
1/4 teaspoon cinnamon
1 teaspoon baking powder
2 large eggs
Butter (I used about 2 tablespoons)
Rich plain yogurt, sour cream or crème fraîche for serving

Preheat oven to 200 degrees and place a baking sheet inside. Peel and core apples and then grate them, either on the large holes of a box grater or in a food processor, on the shredding blade. (If you use the food processor, lay the apple chunks the long way if you want longer strands.) Transfer to a clean dishtowel or cheesecloth sling and wring out as much juice as you can into a small bowl. Set it aside if you wish to make a dessert sauce with it later.

Transfer grated apple to a medium bowl and toss with lemon juice. In a small dish, whisk flour, sugar, cinnamon and baking powder and toss with the apples, coating them evenly. Whisk eggs in this small dish until lightly beaten and stir into apple-lemon-flour mixture.

Heat a large cast-iron skillet to medium with one tablespoon butter. Once it has coated the pan, drop tablespoons full of apple batter in little piles, gently pressing them a bit flatter with a spatula. Fry until they are nicely brown underneath, about 3 to 5 minutes, then flip and continue to cook until they are browned and crisp. Drain briefly on paper towels and transfer to preheated oven to keep warm. Add a pat of the remaining butter for each new batch in the pan, and repeat with remaining batter.

You can keep apple latkes in the oven for up to an hour while you tend to more important things, like what you can do with that leftover apple juice, if the thought of it going to waste upsets you.

Makeshift Apple Caramel Sauce

Look, this isn’t the most apple-y apple caramel and it’s not the most refined recipe. I just kinda threw these things together, it made a caramel and I had the satisfaction of not having to throw away my freshly-wrung apple juice. Do apple latkes need caramel sauce? Nope, but don’t let that stop you.

Apple juice wrung from shredded apple (above) (I had 1/2 cup)
3 tablespoons sugar
1 tablespoon butter
1/4 cup heavy cream
Pinch of flaky sea salt

In a small saucepan, simmer the apple juice until it is reduced by half. Add the sugar and continue to cook it until it becomes a golden brown/amber color. Add the butter and once it melts, the heavy cream and salt. Simmer for one minute and serve, with or without apple latkes.

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229 comments on apple latkes

  1. Emily

    These look delicious! I have made “latkes” from shredded zucchini and from spaghetti squash, but never thought of going outside of the savory realm. I’m inspired!

  2. Ahhhh latkas. I’ve often thought of adding apple to my potato latkas. I’m glad to see that you’re enough of a stickler about latka vs. pancake that you’ve looked for a true latka recipe. pancakes just don’t make the cut in the same way. beautiful – so exicted for these.

  3. sabri

    thanks deb! i really desperately wanted a different latke recipe and you always come through. now i can make these and regular potato latkes!

  4. Marcia

    Every summer since they were little,(and they are now quite large) my kids have asked for a Midsummer Night’s “Latkafest” with North Fork Potatoes..they watch the weather ’cause they know I won’t Latka if it’s over 80 degrees. I can’t wait to try the apple ones soon, and I wish you many Northfork Latkafests of your own. Happy Holidays

  5. This sounds fantastic! It is getting added into my regular brunch rotation. I usually eat apples as part of a sandwich with cheddar cheese, dijon mustard and turkey. I wonder if I left out the cinnamon if I could put those on top…might be too weird.

  6. YUM – something i grew up with. My mother being eastern european she used to make these but with less apples and some crepe mix. You basically get the same thing and then dip them in sugar. So good! love it!

  7. Kailee

    I’m one of those people who love having waffles or pancakes for dinner. So, these little beauties are going straight on my dinner plate sometime this week!

  8. Potato latkes or, as we call it, pancakes are also a speciality of Polish cousine. We have also a similar dish based on apples, but we add grated apples to a yeast or yogurt batter and then fry them. They taste best, dusted with powdered sugar.
    You inspired me to post that recipe soon, as they are my kids’ favorites.

  9. i love the flavor profile of apples, zuchini and potatoes. perfect for holiday season. also, i like how the caramel sauce is lower in sugars. too many caramels are hyper sweet. this one seems tasty without being too sweet

  10. I have been craving latkes and applesauce like a fiend recently and these look like the perfect middle ground — I’ll have to make them as soon as the farmer’s market comes back uptown!

  11. Brillant, especially the part where you refused to accept a pancake recipe masquerading as a latke. We had potato latkes for dinner tonight. My 8 year old happily noted he got latkes before hanukkah so I could photograph them for my blog. Having already made regular ones I am in the clear to make these next.

    -Robin

  12. Debbie K

    I am going to try this one this year. Thanks for the dessert inspiration. It will be a nice deviation from donuts!

    Have you ever made Korean Latkes? They are my specialty. If you have ever had Korean pancakes you may see a slight similarity to a potato pancake.

    I just add shredded carrot, zuccini and scallions to my regular potato latke recipe (bubbie’s recipe). I then serve with a Korean red pepper sauce (can be bought at an asian grocery) it is pretty spicy so be careful. You can also douse with a little soy and rice wine vinegar. If I could find a Korean plum vinegar I would use that. Serve on a bed of rice.

    After visiting Amitabul (actually the previous restaurant JIm’s Grill by the same owner)I had to create a new hanukkah tradition. I wish I had his exact sauces though.

    Thanks again.

  13. Meg

    I’m wondering how to adapt these to a gluten-free diet. Has anyone tried something like this with a gluten-free flour blend or other GF flour? What else could help bind these together? They sound so delicious.

  14. Elizabeth E.

    Deb, thank you for posting this! My grandfather, who was of eastern European decent, used to make these when I was a little kid and I absolutely loved them. He called them “apple fritters”. The recipe died with him and I’ve spent 15 years trying to figure out how to recreate them from a memory that dates back to when I was 7 or 8 years old. All the recipes I’ve found online have, in fact, been what I would also call a pancake and I’ve been duly disappointed every time. I don’t know why I didn’t think to make them “latke style”. With Hanukkah upon us, I’ll be making these this weekend and thinking of my grandfather. Thank you.

  15. Michelle

    Deb,
    These look AMAZING!! I am so excited to try them out and hopefully share them in the next 8 days. (However if that doesn’t pan out in the particular time frame I am still going to try them!)

    Thanks Again!

  16. Cooking Light just published some latkes with a “twist” including a Cilantro-Jalapeño Latkes with Chipotle Sour Cream and Curried Butternut Squash and Potato Latkes with Apple Salsa. I’m looking forward to trying them! I also saw an article in NY Times suggesting you make the latkes much smaller (about 1 1/2 inches) and then they could be a finger food/appetizer for a party. I prefer the comfort food angle, but it could be fun!

  17. Heather

    Deb, you’re my hero. These look fantastic, and my little one (a few months older than your cutie patootie) will love them as much as my husband and I will. Thanks for this fantastic idea – I’m going to buy more apples tomorrow to give this a try!

    Happy Chanukah! :)

  18. omgoodness that’s great! they look absolutely delicious and the idea to create caramel sauce on the fly… this is why i love cooking. it’s all you in the kitchen, and you can do whatever you want, and create amazing things. I’m definitely going to try this recipe – thank you!

  19. Susan

    I love both of these ideas..you clever rascal, you! I’m always up for something simple and not too sweet like this for dessert. With a little cheese.
    .
    You’re hosed now, Mommy. Walkers get too brave sometimes. So fun to watch’em go, though.

  20. Gosh the apple caramel sauce sounds fantastic. I think I’m going to make it, just to get that apple juice and make the sauce. I’m like that too.. I always think of making something with the wastes.. it’s fun.

    Aaand again! No update on the book page :( (or is it just me and my cached page?)

  21. Andy

    I just made these this evening. I didn’t go as far into the caramel-zone with the sauce, instead keeping it a bit lighter and thinner (made with half-and-half instead of cream). Topped with vanilla ice cream and the sweet, hot sauce the apple latkes were fantastic. Next time, I’ll bump up the cinnamon a bit but will definitely keep the thinner sauce.

    Thanks for a great recipe, definitely a keeper.

  22. ahrnyc

    Hi! I stumbled across your site a few weeks ago and have since caught up almost entirely via the archives. Congrats on the baby (belated, i know, but technically, I just found out). Also, thank you so much for this fine project…a few of your recipes contributed to my turkey-day meal thies year, esp the deserts. I was wondering if you have had time to look at the “essential nyt cookbook”. I saw a yummy recipe in there that I thought you might want to try and perhaps tweek. It’s Hesser’s own: Toasts w Chocolate, Olive Oil, and Sea Salt, pg 844. Just thought I’d throw it oit there. Have a good one :)

  23. Marissa

    I think you just made my chanukah complete! This is my favourite holiday, just a shame it’s so damn hot in Tel Aviv – Chanukah is all about winter fun.

  24. Si

    Made these woth on eof my kids at school once…loved them. This looks like a fun dish to make with the fam, and talk about traditions from other countries. thanks!

  25. JiggaMan

    I was not interested in these at all until I saw the photos. Stop making me want to cook stuff just because of the gorgeous pics of the in-process foods coming to perfection! I also blame you for the fact that I keep taking photos of things I am cooking, pushing unattractive labels/implements out of the way for a better composition, while weird-ing out my friends and family. Thank you!

  26. I’ve never been successful with latkes, apple or otherwise. Then again, anything fried tends to elude me – I always end up with wrecked [insert fried recipe here] stuck to the pan and me crying quietly in a corner. However, I’m not afraid to fail again so I’ll give this a shot as I have some post-pie apples laying around. And caramel sauce…makes…everything…better…

  27. I did not find a more appropriate place to post this..so wanted to post here. We had an all vegetarian thanksgiving (our first ever) and 90% of the recipes came from here – the jalapeno cheddar scones, stuffed mushrooms , brussel sprouts and simple apple tart with Mark Bittman’s holiday couscous. I have to say all your recipes were a roaring success.. I have had everyone ask me for recipes for the scones and mushrooms and swoon over the tart.(the glaze was brilliant). I overcooked the brussel sprouts and made them stinky, but that was not the recipe’s fault:) I wanted to thank you for taking the time to post these tested recipes regardless of your busy life.. it is much appreciated by people like me who can pick the menu all off your site and not even do a trial run. The post won’t be complete till I sing little Jacob’s praise- what a doll, he makes me want to have to one of my own :)

  28. Donna Sue

    These look amazing (and I’m sure they’re equally delicious). On that note, I just read and enjoyed The Huffington Post writeup that included your panel comments on food porn).

  29. Dana

    Deb! I just wanted to tell you I just read the huffpost article which featured you (and your gorgeous pictures!) Congrats & happy chanukah!

  30. drbabs

    Hi Deb.
    I had the pleasure of participating in the Food52 party last night–you were great. And that picture of the latke with the caramel dripping over it? Pure unadulterated food porn. And I mean that in a good way.

  31. It’s Chanukah tonight, so I just bought a 5 pound bag of potatoes and a big bag of onions.

    And only NOW do I see this.

    How can I NOT make this?

    WHY DO YOU DO THIS TO ME? (I secretly love it, don’t stop).

    I usually eat my latkes with a spoonful of applesauce on top, so why not just make them out of apples as well? I think I will. I was planning on making a few sweet potato latkes too, so I’m thinking that I’ll combine apples with the sweet potatoes.

    I think this might be the best Chanukah ever.

  32. Pam P

    so I’m reading the Huffington Post and click over to the food section and there is a picture of a cheesecake and the title: Food Porn and my first thought is, “Hey that’s Deb’s kitchen counter! I think that’s her cheesecake! I wonder if she knows that her picture is being used!” Then, of course, I read the article and saw that you were on the panel discussing these photos of food. Great article and very interesting commentary, but the part that kills me is that I recognized your kitchen counter…yep…and then the cheesecake…unh, huh

    I really need to get a life…
    ;)
    Congrats on the article!

  33. Stef

    Eek the belly! :D Belly looks cute on him but I’m worried about what you’re doing to me with all these amazing recipes I can’t get enough of! Can’t wait to try these, I love potato latkes with applesauce…does that mean I should try these with mashed potatoes?!? lol

  34. Adrienne

    Can’t. Even. Handle. It.
    These look absolutely perfect, amazing, life-changing, etc etc. THANK YOU! Also, I too made the brussels sprouts on Thanksgiving and they were a big hit! Love your site!

  35. jwg

    Do you realize that with a little planning you could serve a complete well balanced meal made up only of latkes? Just make zuccini and carrot ones to go with the traditional potato latkes, add the apple latkes, throw on sour cream for some protein and you are done. The perfect meal, all fried.

  36. Heidi

    Do you think these could be frozen or kept in the fridge for a couple of days, and then heated up in the oven like your regular latke recipe? They look so amazing, I can’t wait to try them!!!!

  37. Shev

    I like the caramel sauce “with or without apple latkes” – you’re right, skip those latkes, go straight for the creamy stuff! I can imagine that sauce over apple crumble and vanilla ice cream, mmm…

  38. G.Guess

    Looks tasty and soothing for this wintery weather!!! I like potato but never tried any other latkes…Your apple pancakes were good!
    And have to tell you this – Can’t wait for you cookbook- send you lots of energy into the works of it!
    So sad that you haven’t done any gingerbread cookies)-; maybe a try?Little one might like the activity..and makes great ornaments…houses…snacks…
    this site is my inspiration
    http://brandoesq.blogspot.com/2007/09/decorated-christmas-cookies-classes-at.html
    Happy Hanukkah to you and your family and love+ peace in this Holiday season! We are so lucky to have you!!!
    My kitchen have been smittenized ;-P

  39. I have a few sad apples left from apple picking that really need to be used up. I think this would be perfect! I don’t normally core my apples when I grate them. I just peel and then grate them until I can see the start of the core.

  40. This dish is such a fantastic idea – I am always looking for new ways to use the fifty billion random apples that I always seem to have hanging out in my kitchen.

    I wonder how these would taste with the addition of just a little heat, like 1 tsp of freshly ground ancho chili?

    Thank you so much for the recipe!

  41. Lara

    Made these last night- should have doubled the recipe though because everyone wanted more. They were absolutly fantastic. I topped with whipped cream and fleur de sel carmel from Trader Joes because that is what I had on hand.

  42. marni

    what an absolutely fantastic idea – besides a chanukah recipe, they’d be completely fab on rosh hashana! with honey! you’re amazing!

  43. emily

    deb –

    let me say how much i love your recipes. and how much i love latkes. i did indeed use my cast iron frying pan, as suggested, but found that my latkes were burning quite badly and definitely not cooked on the inside. even when i turned the heat down to barely minimum on my (sadly) electric stove. any suggestions? the insides obviously cooked up while warming in the oven, but i want to figure out a way to keep using my cast iron pan for the crispiness factor without the burning. help?

    thanks – emily

    1. deb

      Hi Emily — Wow, hard to say what happened. No matter, though. Just cook them until they are the “right” color and finish them in the oven next time, at 300 or so. They’ll stay crisp and bake nicely within.

      G. Guess — You might like molasses spice cookies as a holdover, but thanks for reminding me that I made some killer gingerbread last Christmas and never blogged it because who wants to make gingerbread the day after Christmas? Now, to figure out where I left the photos…

  44. Eileen

    I gotta tell you, you are an inspiration! Like you, I was tethered (happily) to recipes for years. I’m just now starting to step out on my own. I love that you’ve been in my position, and I also love that you post your duds on this website as well as your successes. Your blog is beautiful, delicious, fun, and encouraging!

  45. huw

    # Meg November 30, 2010
    51
    I’m wondering how to adapt these to a gluten-free diet. Has anyone tried something like this with a gluten-free flour blend or other GF flour? What else could help bind these together? They sound so delicious.

    I d give gram (chickpea) flour a try. It s what I use to thicken soups instead of normal flour.

  46. Alex

    Made these last night and they are wonderful! I am doing Weight Watchers, so I used a tiny bit of light butter. It worked out fine but I know they would have been really amazing with the recommended 2 tbsp of regular butter. I mixed Fat Free sour cream with honey, it was great on top.

    Thank you for wonderful recipes all year round!

  47. Amy

    We loved these. We all preferred them to the more traditional potato latkes; they were more definitely be a regular at Chanukah time!

  48. rrita

    I also love latkes — not potato pancakes. This is the method I use instead of frying them. So good! Don’t know why it couldn’t work for apples as well, do you?

    475 oven.
    Coat sheet pan with vegetable oil.
    Heat oiled sheet pan ~6 min in oven — just beginning to smoke.
    Scoop 3-T sized balls of potatoes onto heated sheet pan & press into ½ “ disk.
    Bake ~10 min til golden on bottom.
    Flip over, press down, & bake ~8 min til crisp & browned

  49. Yulia

    Hi Deb,
    These sound promising, only one question – is backing powder really necessary? I don’t think it improves the taste of anything, rather the oposite, but sometimes it is crucial for the texture. Is this indeed the case? They don’t look leavened in any way, can they get away without it?

    1. deb

      Yulia — It lightens them, but you can make it with or without it. They certainly don’t get puffy, like a cake, however. It’s just a little more body.

  50. Uh oh–my husband and 5 year old are already bugging me to make potato latkes (which I’ve frankly been putting off because of the grease-and-corresponding-mess factor.) Now it looks like I am going to have to add another item to the menu! :-) And how could anything apple NOT be even more awesome with caramel sauce?! Looks delicious!

  51. Well, of course I had to make these ASAP and they were unbelievably divine. And, note to Emily, I found the first batch started to burn quickly using butter, so the 2nd batch were cooked much more successfully in canola oil. I mean, you’ve got the butter and the cream in that unbearably addictive caramel. I didn’t miss it in the pancakes. I left after eating to go walk the dog with quite a few left, I hoped, to reheat nicely later. Husband called me to say he’d eaten the rest with some pecans I toasted last night and the combo of pancake-caramel-sour cream-pecan he declared A NEW TASTE SENSATION!

  52. Sharon AvRutick

    Delicious! At our family get-together today, we started with “normal” potato latkes, took a break (and opened presents) and then had these for dessert–and a new tradition was born. Thank you.

  53. I found myself with a mad craving for latkes today, even though I can’t even remember eating them before (ahhh, mourning my white-bread upbringing.)
    Anyhow I made these for dinner tonight, and I loved them. I had no applesauce or sour cream or anything, but they did taste prettyyyy tasty with a drizzle of maple syrup. (I know, I know, please don’t cringe at my lack of tradition.) They were yummy. Definitely gonna make them again!

  54. kate

    Made these Saturday night, with a few modifications: 2 grated apples (one Granny Smith, one Dutch apple that you can’t get in the U.S., but I wish I’d had another Granny Smith); 1 grated pear (will leave this out next time–way too juicy, but I needed to get rid of the pear!); 1 egg. I don’t have a food processor, so I grated them, and I found that draining out the juice compromised the integrity of the latke (e.g. they became too soft and squishy and more pancake-like). The taste was excellent and the caramel sauce was divine.
    Does anyone have any recommendations for keeping the shreds structurally firmer without a food processor?

  55. So what you’re saying is it is totally time to buy the real big girl food processor that I once had, and that my mother took from me during the college years?

    OH and more importantly, I am in love with the video of Jacob! The tongue! the belly! the fact that he falls on his head and then claps for himself. I DIE.

  56. Kelli

    I made this wonderful recipe for a dinner party last night… but I tossed in some shaved shallots, fresh thyme, and a pinch of kosher salt for a more savory twist. They were fantastic! Love this site and the photographs!

  57. What a great recipe – seriously appealing to a potato girl from way back.
    And making the caramel sauce to go on top was really the only responsible option, as far as I can see!

  58. HZ in DFW

    Finally made these tonight and loved them. I made potato latkes first so grating the apples seemed even easier after muscling through a couple of big sweet potatoes. Thanks, too, for the tips about potato latkes…very helpful for making my grandmother’s recipe even more wonderful.

  59. I’ve always made what are called Raczuszki in Polish (my mum’s recipe), and in my english translation I called them half latkes and half pancakes. Looking at this recipe though, they were definitely more of apple pancakes. I can’t wait to try this recipe!

  60. Maybe because I write about women whose menu was mainly pinto beans, these latkes appear not only delicious, but visually very appealing–especially that yogurt, which looks almost like a buttercream frosting….

  61. Paula F.

    Yum, we made these for dinner with a kugel-like egg noodle dish. Great flavor – the sweetness of the apple is so refreshing! My caramel sauce turned out, hmmm, much blonder than yours – perhaps I didn’t give the sugar time to brown. But still delicious! Thanks!

  62. kikibibi

    Hi Deb. I – we all I’m sure! – miss your daily posting!! But having other priorities is totally understandable!

    So please don’t take this the wrong way – your recipes are awesome – but really, could we just get a daily pic of Jacob?

    Happy holidays!

  63. Kathy

    I echo Kikibibi. I check almost every day and hope that people continue to do the same as traffic has slowed. We miss your food and you and Jacob!

    1. deb

      I miss you all too! (New post is up, btw.) It’s not even just the book keeping me away, it’s just life or rather my bad habit of forgetting I’ve committed to things that end up taking away time from both. I’ve got 10 posts on my December to-do list, crossing my fingers I can get to them.

  64. these didn’t quite work for me! i think i may have used too much apple and not enough extra sugar/cinnamon, as they were sort of bland. i didn’t make the sauce, but imagined maple syrup would’ve been a good addition. or maybe i just secretly wanted potatoes and onions.

  65. The comment about apples being drier than potatoes is partly true. It depends on the breed. Granny’s are probably the driest and tartest breed. Delicious is among the sweetest and juiciest. I’ve used jonamacs and macouns for pies and they’re just a bit too juicy, but the sugar needs to be dialed back some. We have some pretty good orchards locally where the people will answer these sort of questions.

    – G

    1. deb

      My comment was more about the amount of liquid I wrung out from a pound. From potatoes (usually with onions, also watery), it’s amazing how much pours out. From apples, only half a cup. The volume of a pound of potatoes is larger than the volume of a pound of apples, so it’s relative. But since we’re making caramel sauce with the leftover juice, I think nobody would be sad if apples could yield what potatoes do.

  66. Lori

    Tried these for our family Chanukah party. They are the bomb. Will definitely do this next year for the start of a holiday tradition. Could we get a picture of your darling opening gifts?

  67. annabanana

    These were delicious! We also tried making an apple latkeh recipe by Nigella, but these were so much better. Hers had more flour and were more like a pancake, which I’m personally not into. But these really tasted like apples. It’s definitely a nice way to have a carb side without it being so carb-y. I also thought the caramel sauce was delicious & easy (more so than any other caramel sauce I have ever made, I’m more of a baker than anything else) although I didn’t bother the second time (I, of course, made these for Channukah). By the way, I really love your blog! The recipes sound so delicious and after this recipe I have definitely been won over. the whole lemon tart sounds delicious too. I’m excited to make it, and many others. It did start me back on my addictive habit of perusing recips and food blogs for hours, but it gives me joy, so its ok :)

    We will definitely be making these many times more and I will have to reccomend them to as many cooking people as I can think of.

  68. What a fantastic idea! I love potatoe latkes, never though about making ones using an apple (I have made a butternut squash ones – delicious). It could be a whole dinner for me, not only a dessert. I going to try it one day.

  69. gal

    These look so good, I must try this sauce!
    I just made apple-zucchini and basil latkes, just the same as your recipe but with zucchinis and basil, and the zucchinis are juicier so you have to squeeze the juice out of them some more. I baked them instead of fried and they turned out very tasty, especially with yogurt on top.
    The great thing about latkes is they can go either way- put some powdered sugar on top for a sweet dessert or add salt and yogurt for a savory treat. Happy holidays :)

  70. Lisa

    I was @ a Chanukah party the other night and heard what is usually heard near the end of the eight night celebration…”I get kinda tired of latkes about now.” And I saw some apples on the counter and said “Maybe we should try apple latkes.” I came home, to the computer and did a search, and found, like you did recipes for apple pancakes, that was not what I was looking for. Then I found yours. “Perfect” I thought, and I made them with my 11 year old daughter.

    Eureka!!! An almost perfect apple latke, just as I had imagined, but better, because I hadn’t thought of using Granny Smith apples.

    So I say to my family, “What do you think, is this a keeper?” And they all agree that it is. So then I say, “Aren’t you glad I thought of it….and aren’t you glad someone else thought of it first, so you didn’t have to live through my experimentation?” and they all nervously, laughed.

    This is certainly a Chanukah recipe we will use year after year!!! You should consider adding it to one or more of the recipe sites like allrecipes and recipe key, etc. So you get all the credit for all who discover how good this recipe is. And so more will find them and you can save their Chanukah, too.

    Thank you for saving Chanukah!!

    I think we might try to add some pecans too, one of these times, I think it could add to the flavor.

  71. What a great idea! I have been looking for a way to kick latkes up a notch and have tried things from the traditional potatoes to beets, zucchini and more. Then when i made this version, I knew it was exactly what I was looking for. Thank you for sharing!

  72. I posted comment #52 above and then went off to make the latkes. They are undoubtedly delicious. We gobbled them up in less time that it had taken to make them in the first place!

    However, they weren’t what I was looking for; they didn’t match my memory of my grandfathers “fritters”. So I tinkered and made a new recipe, which, while it’s different from this one is also super delicious! A must have for a lazy weekend breakfast!
    http://foodieformerlyfat.com/2010/12/17/apple-fritters/

  73. Stephanie W.

    I recently made your potato latkes and loved the longer strands which gave them a real crisp.
    Since my food processor does not have a grating disc and the grater didn’t make long enough strands to look as pretty as your pictures I ended up using my mandolin with the small julienne blade and it worked perfectly!
    These apple ones look like a winner as well and will have to make an appearance in my kitchen soon!
    Keep the fabulous recipes coming!

  74. Laura

    These were delicious. I made them exactly as the recipe directed and served them (to myself, since my family wasn’t thrilled with the idea of apple latkes) with plain greek yogurt and the caramel on top. I got wayyyyy more juice out of my granny smiths than you did and decided to use it all to get an even more concentrated apply caramel flavor. I don’t know how well that worked but it was tasty nevertheless.

  75. Laura

    Oh, and one other thing. I’ve been mixing the leftover caramel sauce into plain Greek yogurt for breakfast since I made these the other day. It’s like caramel apple yogurt…

  76. Julie O

    I have a question about the apple caramel sauce –specifically, how, and whether it could be modified to work with the juices left over after making apple butter. I have at least 1/2 gallons of a dark brown/ amber colored juice comprised of sugar, orange juice,apple juice, cloves, and cinnamon, and can’t bear the thought of just pouring it down the drain. Any thoughts?

  77. As an oft-frustrated amateur cook, I have to ask… just how long did it take you to get over that “need for other people to tell you how to cook”?

    Counting down the minutes,
    Ashe

  78. MissJubilee

    I finally made these tonight (after having the tab open in firefox for a month so I wouldn’t forget to make them!) They are delicious, and your vanilla pudding isn’t a half-bad topping!

  79. MissJubilee

    Oops, I meant to add:

    I’d suggest using the juice for cider! Mix it in with some regular apple juice, a pomander (orange studded with cloves), cinnamon sticks, crystalized ginger, a bruised nutmeg, and simmer 20 min or more. The “real” juice clouds it up and adds a delicious depth of flavor. I love making cider with it, but I’ve always gotten it from straining not-yet-crushed applesauce before. Now I have a new source :D

  80. Magdalena

    Finally got around to making these! Super delicious for breakfast with a glob of whipped cream. And my husband just drank the juice, so no caramel sauce for us. But I was surprised by the lack of salt – and think they could have maybe used a dash or two. But I also used white whole wheat flour (and only 1/4 c since it tends to soak up more liquid) and only 1 egg, since after adding the first beaten egg it seemed a good texture, though I cannot imagine reducing the volume would have made it less salty tasting. Maybe using salted butter for the pan would have been a good idea?

  81. Nik

    I just made zucchini fritters for the first time and thought doing the same thing with apples would make a great breakfast. Some creative Googling landed me here. I’m definitely going to try this next weekend!

  82. Laurie

    YES to these! I made them, and they came our perfectly. I actually cooked them on my stove top in some oil. They tasted amazing. I used your caramel sauce recipe, and since we don’t have sour cream here in S America, I mixed some yogurt and lemon juice together for the second topping. Thanks for sharing.

  83. Greta

    I made the latkes and the caramel sauce yesterday morning. My heart aches with the longing for another batch. So good! Stupid October power outages…none of the grocery stores nearby have power. Or eggs :(

  84. Christine

    it’s so funny the way you rhapsodize over crispy potato pancakes… my mom’s potato pancakes, and hence mine, are from virtually pureed potatoes along with pureed onions and no draining off or squeezing out liquid involved. They are dense and sodden, and of course, i love them and so do my kids… another generation of hall of shame potato pancakes thrives :0)

  85. Pam

    I’ve never been a big fan of the ever-greasy potato latkes (sacrilegious, I know). Instead, my mom made the most heavenly apple latkes when I was a kid. Now that my son is four, and since it’s the first night of Hanukkah, I wanted to share my love of the OTHER latke with him!

    After a half hour of Google searches, I came upon your recipe. Not too time-intensive, and just the right amount of latkes for three people. My only changes: I used four small-medium apples, and just one extra large egg. I also used a non-stick pan with just 2 tsp of butter for the first batch, and 1 tsp thereafter. (Next time maybe I’ll try no butter and see how it turns out.) Then I sprinkle just a bit of cinnamon and sugar on top before serving.

    In a word: fantastic. Thanks for sharing your recipe!

  86. Amanda

    Made these for an easy Christmas breakfast this morning and they are WONDERFUL! I think maybe I needed more apple than I used because they were still kind of pancake-y. But, with a vanilla greek yogurt, the caramel sauce (my first ever successful caramel!) and some baked brown-sugar and basil bacon, it was perfect. Thanks for another great one!

  87. This recipe is fantastic, very clever using the wrung out apple juice in the sauce! what a great way to encourage more of our “5-a-day”… What apples would you recommend using??

  88. Liz S.

    So I’ve had these Granny Smiths sitting around and I’ve been looking for a way to use them up…my go to is your breakfast crisp, but I just didn’t have enough. Enter apple latkes and they were amazing!

    Also, if you’re looking for another way to serve them that’s sweet, but still breakfasty, I suggest a dollop of goat cheese and a drizzle of honey

  89. Devora

    Thank you for the lovely recipe. I think I will use my dehydrator to cook and crisp this recipe. It will make the house smell good for sure.