Crispy Potato Latkes with Apple Sauce
Golden and crispy potato latkes, made without eggs or dairy, served with a side of sweet apple sauce. A classic comfort food made safe for multiple allergies.
Ingredients
- about 910 g potatoes, peeled and grated
- 1 medium onion, finely chopped
- 0.25 cup all-purpose flour
- 1 tsp baking powder
- 1 tsp salt
- 0.25 tsp black pepper
- 1 cup unsweetened applesauce
- 0.5 cup vegetable oil, for frying
Original measure retained: its cup/spoon or fluid-volume standard is unspecified.
Instructions
- 1Grate the peeled potatoes and onion using the large holes of a box grater or a food processor. Place the grated mixture in a clean kitchen towel or cheesecloth and squeeze out as much liquid as possible. Discard the liquid.
- 2In a medium bowl, combine the squeezed potato-onion mixture, flour, baking powder, salt, and pepper. Mix until just combined.
- 3Heat about 0.635 cm of vegetable oil in a large, heavy-bottomed skillet over medium-high heat until shimmering (about 176.7°C/175°C).
- 4Carefully drop spoonfuls of the potato mixture (about 2-3 tablespoons per latke) into the hot oil, flattening them slightly with the back of the spoon. Do not overcrowd the pan; fry in batches.
- 5Fry for 3-5 minutes per side, until golden brown and crispy. Adjust heat as needed to maintain a consistent frying temperature.
- 6Remove latkes from the skillet with a slotted spoon and drain on a wire rack set over paper towels.
- 7Repeat with the remaining batter, adding more oil if necessary.
- 8Serve hot with unsweetened applesauce.
Substitutions
butter or lard → (avoids Dairy)
Allergy Disclaimer — Safe Plated Pte. Ltd.
This content is AI-generated by Safe Plated and is not medical advice. AI can make errors and may miss allergens or cross-contamination risks. Always read physical ingredient labels and verify allergen safety independently before preparing or consuming any food. Consult your allergist for guidance specific to your situation.
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