American · Brunch
New York Potato Latkes
A New York Jewish brunch classic, crispy shredded potato pancakes fried golden in schmaltz and served with sour cream and chunky apple sauce.
$
15 minsPrep
20 minsCook
35 minsTotal
EasyLevel
Nutrition per serving
520Calories
8gProtein
32gFat
48gCarbs
12gSugar
4gFiber
680mgSodium
95mgChol
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Instructions
1
Prep
Peel and coarsely grate 500g potatoes and 1 small onion into a clean tea towel. Squeeze firmly to remove excess liquid. Transfer to a bowl, mix with 2 beaten eggs, 30g flour, 0.75 tsp salt, 0.25 tsp black pepper, and 0.25 tsp garlic powder until combined. Peel, core, and roughly chop 2 Granny Smith apples.
2
Simmer
Place apples, 2 tbsp water, 1 tsp caster sugar, 0.5 tsp lemon juice, and a pinch of cinnamon in a small saucepan over medium heat. Cook 8–10 minutes, stirring occasionally, until apples soften completely into chunky sauce. Set aside to cool.
3
Fry 1
Heat 0.5cm oil in a large heavy-based skillet over medium-high heat until shimmering. Drop heaped tablespoons of potato mixture into the oil, flatten immediately with a spatula into 8cm rounds. Fry 3–4 minutes without moving until deep golden and crispy on the first side.
4
Fry 2
Flip latkes carefully and fry 3 minutes over medium-high heat until golden on the second side. Transfer to a wire rack and season immediately with a pinch of salt.
5
Plate
Arrange warm latkes on plates alongside the chunky apple sauce and sour cream. Serve immediately while latkes are crisp.
Recipes use AI and Edamam. Always check for allergens before cooking. Spotted something wrong—email us at hello@grubplanit.com.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 500g (17.6 oz) Maris Piper potatoes
- 1 small white onion
- 2 large eggs
- 30g (1 oz) plain flour
- 0.75 tsp salt
- 0.25 tsp black pepper
- 0.25 tsp garlic powder
- 150ml (2/3 cup) vegetable oil
- 2 Granny Smith apples
- 2 tbsp water
- 1 tsp caster sugar
- 0.5 tsp lemon juice
- 1 pinch cinnamon
- sour cream