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Eggless Potato Latkes with Applesauce Recipe

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4.1 from 77 reviews

Delicious eggless potato latkes served with a homemade cinnamon-spiced applesauce. These crispy latkes use baking powder and flour as binding agents instead of eggs, making them perfect for those avoiding eggs while still enjoying a traditional Jewish dish.

  • Total Time: 40 minutes
  • Yield: 8-10 latkes

Ingredients

For Potato Latkes:

  • 4 Medium Potatoes, peeled
  • 1 Medium Onion
  • ¼ cup All purpose flour
  • 1 teaspoon Baking powder
  • 2 tablespoons Parsley, finely chopped
  • To taste Salt & Pepper
  • ¼ cup Oil (for frying)

For Applesauce:

  • 2 teaspoons Oil
  • 2 Medium Apples, peeled and chopped
  • ¼ teaspoon Ground Cinnamon
  • Pinch Ground cloves
  • 1 tablespoon Sugar
  • 1 teaspoon Lemon juice

Instructions

  1. Prepare the potatoes and onion: Grate the peeled potatoes and onion using a box grater or food processor. Place the grated potatoes and onion in a clean kitchen towel and squeeze out as much liquid as possible to avoid soggy latkes.
  2. Mix the batter: In a large bowl, combine the grated potatoes and onion with all purpose flour, baking powder, finely chopped parsley, salt, and pepper. Mix thoroughly to ensure even distribution of ingredients.
  3. Heat oil and fry latkes: Heat ¼ cup of oil in a large skillet over medium heat. Once hot, spoon dollops of the potato mixture into the pan, flattening them slightly with a spatula. Fry each side for 3-4 minutes or until golden brown and crispy. Remove and drain on paper towels.
  4. Make the applesauce: In a small saucepan, heat 2 teaspoons oil over medium heat. Add peeled, chopped apples, ground cinnamon, ground cloves, and sugar. Cook, stirring occasionally, until the apples are soft and breaking down, about 10 minutes. Stir in the lemon juice and remove from heat.
  5. Serve: Serve the warm latkes with a side of homemade applesauce for a perfect balance of savory and sweet flavors.

Notes

  • Squeezing out excess moisture from the potatoes is key to crispy latkes.
  • If you want a gluten-free version, substitute all-purpose flour with gluten-free flour.
  • Use a neutral oil with a high smoke point, like vegetable or canola oil, for frying.
  • These latkes can be kept warm in a low oven while frying the rest.
  • The applesauce can be made ahead and refrigerated for up to 3 days.
  • Author: Madelynn
  • Prep Time: 20 minutes
  • Cook Time: 20 minutes
  • Category: Side Dish
  • Method: Frying
  • Cuisine: Jewish
  • Diet: Vegetarian

Find it online: https://allyumcooks.com/eggless-potato-latkes-with-applesauce-recipe/