Past Recipes
Potato Latkes

Potato Latkes with Applesauce and Mixed Green Salad

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Happy Hanukkah! We’re bringing back our tried-and-true technique for latkes, the fried potato pancakes enjoyed throughout this eight-day holiday. Applesauce and sour cream are a must—we’ve included both here and dressed them up for a festive feel, adding sautéed apple and shallots to the applesauce, and fresh thyme to the sour cream.

  • Vegetarian
  • Stovetop Only
Serving size
Prep & cook time
Cooking Skill
  • Calories 690
  • Protein 14g
  • Total Carb 84g
  • Total Fat 36g

Given the cook-at-home nature of Plated and natural variation in ingredients, nutritional information is approximated. See details.

Ingredients & Equipment

What we send

  • shallot
    • 1
    • shallot
  • Champagne vinegar
    • 1 tablespoon
    • Champagne vinegar
  • unsalted butter
    • 1 packet
    • unsalted butter
  • Gala apple
    • 1
    • Gala apple
  • applesauce
    • 2 containers
    • applesauce
  • russet potatoes
    • 2
    • russet potatoes
  • garlic
    • 2 cloves
    • garlic
  • flour
    • 1/4 cup
    • flour
  • walnuts
    • 3 tablespoons
    • walnuts
  • sour cream
    • 2 packets
    • sour cream
  • mixed lettuces
    • 3 ounces
    • mixed lettuces
  • chives
    • 1/8 ounce
    • chives
  • thyme
    • 1/8 ounce
    • thyme

What You’ll Need

  • eggs
  • black pepper
  • olive oil
  • kosher salt
  • canola oil
  • box grater
  • 10" medium pan
  • 12" large nonstick pan


Egg, Milk, Tree Nuts, Wheat

Cooking Steps

  1. Prepare ingredients

    Prepare ingredients

    Rinse all produce. Using the large holes of a box grater, grate potatoes, then place in a strainer over a medium bowl to drain. Slice off rounded sides of apple and thinly slice, discarding core. Cut half of apple slices lengthwise again into thin matchsticks (save remainder for salad). Strip thyme leaves, discarding stems, then mince. Thinly slice chives. Peel shallot and mince. Mince garlic.

  2. Make applesauce

    Make applesauce

    Heat butter in a medium pan over medium-high heat. When butter is foamy, add apple matchsticks and half of shallot and cook, stirring, until softened and fragrant, 2-3 minutes. Remove pan from heat and stir in applesauce and ⅛ teaspoon salt. Set applesauce aside until ready to serve.

  3. Make latke mixture

    Make latke mixture

    Press grated potatoes down in strainer to remove excess moisture. Then, wrap potatoes in a clean kitchen towel or paper towels and squeeze to wring out as much water as possible. Discard liquid and wipe bowl clean, then add flour, potatoes, garlic, remaining shallot, ¼ teaspoon thyme (save remainder), 1 egg, 1 teaspoon salt, and pepper as desired. Using your hands, mix well to fully combine.

  4. Fry potato latkes

    Fry potato latkes

    Heat 2 tablespoons canola oil in a large nonstick pan over medium-high heat. When oil is shimmering, working 1 at a time, add ¼ cup latke mixture to pan and, using a spatula, flatten each to about ¼-inch thick. Fry, working in batches and adding oil as needed, until golden brown and cooked through, 3-4 minutes per side. Transfer latkes to a paper towel–lined plate to drain. Sprinkle over ¼ teaspoon salt.

  5. Make salad and sour cream

    Make salad and sour cream

    While latkes fry, in a separate medium bowl, whisk together Champagne vinegar, 1½ tablespoons olive oil, ¼ teaspoon salt, and pepper as desired. Pat mixed lettuces dry with paper towel and add to bowl with dressing, along with walnuts and remaining apple slices, waiting to toss until ready to serve. In a small bowl, whisk together sour cream, half of chives, and up to ¼ teaspoon thyme.

  6. Plate potato latkes

    Plate potato latkes

    Divide potato latkes between serving plates and top with sour cream and applesauce as desired. Toss salad and serve with latkes. Garnish with remaining chives and dig in!

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