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How To Make Potato Latkes With Cranberry Applesauce For Thanksgivukkah

Because really, latkes should be part of every celebration ever. (See BuzzFeed's full Thanksgivukkah feature here.)

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PART I: Make the cranberry applesauce.

Pour enough vegetable oil into a heavy-bottomed skillet so that it is about 1/4-inch deep, and heat over medium heat to about 350 degrees.

If you don't have a thermometer, don't worry. Your oil should be hot enough that the raw potato mixture starts to sizzle as soon as you drop it in, but not so hot that it burns.

After about 2 minutes, or when the underside is golden brown, flip latke AWAY FROM YOU to brown the other side.

We say AWAY FROM YOU because hot oil is a scary thing and you don't want it to fly at your body.


Makes 10-15 latkes


2 1/2 cups diced* onions, divided

1 large egg

2 tablespoons all-purpose flour

1 1/4 teaspoons salt

1 teaspoon baking powder

2 pounds Russet potatoes

Vegetable oil (for frying)

Sour cream (garnish)

Cranberry Applesauce (garnish)

*To dice means to chop into roughly ¼-inch cubes.

Special Equipment

Food processor with grating attachment

Deep-fry thermometer


Line a colander with a smooth kitchen towel or cheesecloth. In a large mixing bowl, combine half of the diced onion (1 1/4 cups), egg, flour, salt, and baking powder, and mix with a rubber spatula just to combine.

Peel potatoes and cut into 1-inch cubes, working quickly so that the potatoes don't brown. Using the grater attachment of a food processor, grate potatoes and remaining 1 1/4 cup diced onion. Pour the potato-onion mixture out into the towel or cheesecloth set over the colander, wrap the towel around the mixture, and wring out as much liquid as possible. The potatoes should release at least 1 cup of liquid. Discard liquid.

Add dry potato mixture to the egg/flour mixture, making sure to scrape all potato starch off of the towel and into the mixing bowl. Stir until batter is combined and sticky.

Preheat oven to 425°F. Set a wire racks inside a baking sheet and place it on the counter next to your stovetop.

Heat 1/2 cup vegetable oil in a heavy-bottomed skillet over medium-high heat. Oil should be hot but not smoking, about 375°F. For each latke, take about 1/4 cup of batter and flatten it in your palms to about a 2-inch disk. As you do this, squeeze out excess liquid, then place the disk into the oil with a heatproof spatula. Cook latkes about 4 minutes each side, until golden brown. Cook in batches of 4-5 latkes. Between batches, use a slotted spoon to strain any leftover bits of potato mixture out of the oil. Add more oil as needed, making sure to let the oil reheat before dropping the next potato mixture in. Transfer fried latkes to the baking rack, and place in the oven for about 8 minutes, until crispy and deep brown.

Garnish with sour cream and cranberry applesauce.

See BuzzFeed's complete Thanksgivukkah menu here.

Photos by Macey J. Foronda

Styling by John Gara

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