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.
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.
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!
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
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.
242 comments on apple latkes
What a brilliant idea!!! I so love these made with potato — even sweet potato, but it never occurred to me to use apples. But I’m in… will try soon.
I’ve been hearing about latkes all over the place lately. I think it’s a sign that I need to make these.
o jeeze! I like your style…caramel is a must!
Oh yums! I love this time of year :) So many fabulous recipes to try! I’ve always loved the potato version, thanks for something new to try.
oh my goodness, apple latkes with caramel sauce sound like the perfect way to spend this rainy, dreary Tuesday night!
Deb’s recipes > everything else on my to-do list
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!
These sound delicious…I love latkes and what’s not to love about a dessert version. I would love these with cinnamon syrup!
I’m so sold on that sauce. Drool.
Just in time! love it – will try it this weekend. Happy Hannukah!
interesting! a nice break from the usual potatoes. thanks! ;D
Mmmm, great idea. I am off sugar for a bit so this would be a good treat, minus the caramel sauce. I bet they would be good with a little drizzle of maple syrup too.
I really like the recipe you’re presenting us! For holidays, it’s so perfect!
YUMMY!!! This is going to be one of the next items I cook. It does sound perfect.
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.
thanks deb! i really desperately wanted a different latke recipe and you always come through. now i can make these and regular potato latkes!
Wow – totally yum sounding! I am so making these for Hanukkah!!
Latkes are delicious. So why not apple. Love this recipe and I am going with plain yogurt even though the caramel sauce sounds nice.
these look utterly delicious, I look forward to every new post!
What a great lighter version!
It’s not about what we neeeed. It’s about what we waaaant. Apple latkes? Yes, please! Caramel sauce? Yes, please! Yummmmmy!
Delicious! I’m so ready for my kitchen (and entire house) to smell like fried food. Channukah is the best.
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
I was just talking to my mom about making potato pancakes as a vegetarian option for Christmas. I think I’ve found my recipe!
My sister makes these, but she uses a combination of apples and sweet potatoes. Very tasty. Yours are beautiful.
Yoweee! All that deliciousness and a mobile cutie, too! Great post, Deb!
These look fabulous! I can’t wait to try them out for breakfast very very soon! What a splendid idea!
I’ll just have to tryt these :). Love the idea of apple AND potato.
yum – will definitely try these.
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.
OMG I am so amazed by this yummyness! I’m doing Hanukkah for the first time with my husband and I cannot wait to unveil these for him!thanks!!
delicious! i love potato latkes, but a sweeter, fruity version sounds even better!
These look amazing. Would leaving the skin on the apples make these horrible?
These were fabulous! I must admit, I added about a teaspoon of vanilla to the egg mixture. I did feel they needed a little more sugar but that’s just my personal preference. Very tasty. A definite keeper!
Wait, potatoes are MORE juicy than apples? I guess you really do learn something new every day :) And the apple caramel sauce is so resourceful. I love it!
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!
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!
amazing. this looks simply perfect! I’m thinking brunch this weekend!!
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.
How has nobody commented on that video yet!? Those latkes look fabulous but that Jacob steals the show! So adorable!
these sound so delicious! i like latkes, but don’t love potatoes, apples would be so great, though… especially with caramel sauce!
Making these and the potato version when I’m home in two weeks. Hanukkah will be over, but good eating never has to end!
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
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!
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.
Perfect timing, I’m going to a “jewluck” on Thursday.
Such a wonderful and creative idea!! I’ll have to try these out.
Sounds brilliant, Deb. The caramel sauce topping is my kinda thing! I recently made apple ice cream drizzled with caramel…great combo.
These sound amazing. Your apple caramel sauce is so clever! I can’t imagine how fabulous that must taste. I just love following your posts. There is always a surprise!
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.
I’ve made potato latkes many times, but never heard of apple latkes. What a great idea.
Um I want both potato and apple latkes now. :D My grandma makes aaaaaamazing ones, but she never made me apple ones! You schooled her!
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.
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.
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!)
What a lovely twist! I will have to give this a shot for the family over the next week ;) Looks delicious!
I love your priorities! This looks delicious and nutricious. I love love apple so I think I need to try this for breakfast very soon.
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!
Mmmm this sounds delicious!
This has got to be so delicious, I think we may add this to our holiday line up!
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! :)
I have never gotten apple latkes to be nice and crisp, but yours look so crunchy and browned and perfect! How did that happen???
chag sameach deb! i’m going to convince my mom to let me make these for the family dinner this year
Intriguing! I just may dive right into these – caramel sauce and all.
In perfect timing, Melissa Clark also posted several latke variations today.
Wow. Just, wow. Love this!
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!
Looks so good! I too feel bad about wasting things like fruit juice and egg whites – hooray for your ingenuity! :o)
You’ve done something evil, Deb. Thanks, though. Love me some latkes (and I’m not even Jewish.)
Wow, I can smell them already!A very big break from apple pies last week. Thanks for all the tips, I hope mine will cook perfectly!
Cinnamon and apples? Always and forever! These look beautiful and sound absolutely delish. Can’t wait to try it out.
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.
these look delicious – happy hanukkah!
I love this idea. Is it crazy to want to serve them with extra-creamy mashed potatoes, like the reverse of traditional potato latkes with applesauce.
Genius. Pure genius. I want these, now!
Wondering whether to make them less sweet and more savory, like with fresh, chopped herbs so they are more side dish than dessert.
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?)
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.
Oooh, I love latkes and I love apples. What’s not to love about this delicious fritter. YUM.
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 :)
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.
Exactly…, what’s not to love in a dessert version of the latkes. They look delicious.
I’ve never commented before, but your blog makes me really happy. I’ll probably make these, and even buy your cookbook too!
The latkes look lovely and the sauce lovelier – oh how I love caramel!!
Apple caramel sauce could never be wrong. Love the idea of an apple latke. I imagine an apple potato latke would also be quite delicious, though more on the savory side. Thanks!
I love this idea. Anything apple is good in my book…and these are so unique!
I love this! I can’t wait to try it- I might even have to do a whole latke-inspired meal :) You’re amazing as always!
Heading to the kitchen now!!
Well I have made potato latkes, zucchini fritters, but never apple latkes. This sounds interesting, and the addition of caramel sauce, brilliant!
These look delicious! Your photos are awesome as always. Thanks for sharing!
Apple-caramel sauce from the leftover juice! You, my dear, are GENUIS!
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!
These sound so fun to make and delicious to eat!! As always, thank you for the inspiration!!
Fantastic! We were already hooked after your last latke post and just had them for dinner on Monday.
I love reading your posts!
Happy Hanukkah from Israel
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!
I just gained 5 pounds looking at this post. Love me some fried potatoes.
THANK YOU THANK YOU THANK YOU.
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…
happy hanukkah to you & that little pint sized…soon to be walking tester!
Dear Deb, Please make sufganiyot this year! I promise to wash all of the dishes!! Happy Chanukah!
gotta make this immediately! i hope flax”egg” will work to bind it together!
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 :)
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).
48 pats to the pound.
Deb! I just wanted to tell you I just read the huffpost article which featured you (and your gorgeous pictures!) Congrats & happy chanukah!
These look amazing! Love this blog. :)
Awesome idea!! And this totally makes me feel like I could make an entire meal out of latkes. And be most definitely happy with that :)
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.
Looking forward to trying this with egg replacer for my family; I’ll let you know how they turn out with the substitution!
I love latkes and apples! What a neat take on these! I may have to add some bourbon to the caramel sauce… ya know, to make it the perfect family meal. ;)
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.
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!
Oh my delicious…This is an absolutely genius idea!!!
Happy Chanukah, Deb! Thanks for inspiring me to cook new things. Hope you all have a wonderful holiday.
ohhh my these look amazing! im gonna have to try these!
What a great idea. And the caramel sauce… yum-my! I’ve never thought of apple latkes, but thanks to you, I may give these a shot over this holiday.
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
happy Hanukkah! I just made a batch of these to eat with our dinner instead of as a dessert! yummy x 3. Thanks!
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!
Caramel sauce on apple latkes? I’d say you have your priorities well in order.
Yum! Those sound delicious. Love the caramel sauce. Happy Hanukkah!
These were amazing thanks so much!
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.
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!!!!
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…
Congratulations on the book, and the ridiculously cute child you’ve got!
perfect! I’ve been looking for precisely this sort of recipe lately, great idea.
I’ve never seen a recipe like this, but it sure looks delicious and I’m excited that it’s unique!
You really are an artist…
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
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
Breakfast & dessert? Have I told you that I love the way you think?
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.
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!
My latke party menu just got larger!
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.
“I’m over the need to have someone tell me how to cook”…love that! Nice blog!
what an absolutely fantastic idea – besides a chanukah recipe, they’d be completely fab on rosh hashana! with honey! you’re amazing!
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
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…
OH boy how did these delicious latkes go over with Baby Jacob? HOW I WOULD LOVE TO GLOM 1 DOWN RIGHT ABOUT NOW! Happy Hannukah!
Mouth is involuntarily watering. My grandmother is a whiz at the potato variety, but perhaps it’s time to spice up the family recipe…
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!
# Meg November 30, 2010
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.
These look fantastic. And I was just wondering this morning what to do with all of these apples sitting on the counter. Thank you for sharing!
These look delish! I’m going to give them a try this weekend. :)
Brilliant idea! Can’t wait to try these out this Christmas, thanks for the idea!
Beautiful….I am speechless…these are fabulous and I am drooling…great recipe and thank you for sharing.
Have a fabulous weekend.
Just made these. SO delish. Love your recipes. Thanks for posting and happy Chanukah! :)
I liked this idea but not the caramel sauce–weird, I know–so I topped mine with a slab of aged cheddar. Wicked good!
They look yummy! I’d love to babysit that chunk. :)
i made these last night for desert. Super easy and soooo yummy!
What a fantastic idea!!!! Years and years of latkes under my belt and this never occurred to me.
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!
Made them for the second time this week- this morning with warm maple syrup! Love these!
I want one. make that two. No, three!
We loved these. We all preferred them to the more traditional potato latkes; they were more definitely be a regular at Chanukah time!
They look really delicious and I just happen to have some Salted Caramel in the fridge.
these look amazing!! I wonder how it would be with potatoes in it too… hmm must experiment
Hmm.. These looks yummy! And I like the caramel idea :)
My grandma used to make me these when I was little, sprinkled with coarse sugar. I loved them.
That caramel sauce sounds pretty awesome1
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?
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
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?
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.
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!
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!
oh my gracious, these look incredible!
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.
I’ve never made anything but potato latkes, so I find this concept very inspire! Big smiles when reading about the difference between latkes and pancakes…I think about that sort of thing too! Thanks again.
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!
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?
My food processor has been yelling through the pantry door for some usage – I think this is just the recipe I’ve been looking for.
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.
They are really good. It’s a tradition in my Polish family.
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!
This looks lovely! I love the idea of an apple latke. Perfect for this time of the year too. Thanks for the recipe, I can’t wait to make it for myself! :D
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!
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.
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!
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….
Desparately trying not to lick my computer screen right now. This will be happening in my kitchen, caramel sauce and all!
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!
Is it crazy that I want to eat these with pork chops? Although I can never resist caramel sauce. I’ve never thought to make it from scratch, but I shall soon be trying.
You are my HERO! Now I have something to serve for the last nights of Hanukkah!
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?
All I can say is. Y U M.
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!
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.
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.
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.
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.
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?
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.
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.
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 :)
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.
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!
whoa these look incredible! i’ve never had any type of latke before. looks like i have another new recipe to try. :)
Thanks for the yummy idea. . . .we especially liked the carmel sauce. I linked that recipe over on my blog (http://wp.me/phyoF-Ib)
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!
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!
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.
How clever and creative! Must try this soon.
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…
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?
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,
It takes until you spend an afternoon with an idea of something you want to cook and none of the recipes you can dig up sound remotely close. :)
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!
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
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?
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!
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.
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 :(
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)
mmmm…. apple + fried + caramel = best food ever. one question though – will these keep frozen as well as potato latkes do?
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!
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!
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??
Amazing! Must try this soon.
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
I was so excited to make these… but I’ll admit they could of been better.
These were AWESOME. And so not hard to make! Day two of trying to use up all those apples I got when I went apple picking. Thank you!!
Just found this recipe and mentioned it to my 8 year-old son. He said, “oh yeah you NEED to make that!”
These (WITH caramel sauce OF COURSE) are now the menu for my vodkas and latkes party this year!
Yeah, we are going to add these to our holiday menu. Sounds amazing. Never thought about using apples for these. What a great idea. Thanks for posting this.
These sound delicious! I will definitely be making them this year. How do these hold overnight and/or at room temperature?
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.
This recipe sounds good. Definitely one to try with the family.
WOW! these sound so yummy, I may not wait until Chanukah. I have 2 small granny smith apples and 2 small green pears, do you think they will work together, instead of just apples? Thank you
You are just so doggone creative! Super idea to try very soon! Amazing, as usual.
Must start making latkes more than once a year for Channukah……
Thanks! My Lithuanian Grandma (Gone since the ’60’s) made something similar and I long for them- these will fit the bill. Her potato pancakes were to die for also.
Do you think we could make these for pesach using potato starch?
Probably, but I haven’t tried it. I do it with potato latkes year round these days, though. I prefer the lightness.
I have friend who is allergic to eggs. Any suggestions as to what could be substituted to bind the latkes?
I’d really love to make these for her as this will be her first Chanukah without her mum. She is also very pregnant and craving desserts!
I haven’t made these with them but flax eggs are very popular with people who don’t eat eggs. Google can point you to thousands of recipes and tips.
Used pink lady. Too lazy to make the caramel sauce. Savory, not too sweet, almost like a french toast. Difficult to get a nice crisp, as the browned edges soften up rather quickly. Solid recipe.
Thank you for this recipe! I’ve been searching for a nice, chunky apple pancake recipe and feeling disappointed by what I’ve been able to find online. It finally occurred to me to search for apple latkes instead and this recipe was perfect.
Easy and delicious! I found Smitten Kitchen just before Christmas 2020 and I am a big fan. Great recipes. I make something from Smitten Kitchen 2-3 times per week. Thanks!
DELICIOUS! I just got another request to make these with some leftover apples we had purchased a while ago. I am glad I had this recipe! I got 8 smaller latkes and 1 bigger one (for him) and we are delighted! I made the sauce, I got 3/4 cup of juice, and it was a hit! Thank you so much!