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Potato Latkes with Cinnamon Applesauce

Potato Latkes with Cinnamon Applesauce

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degree-icon Easy
time-icon 10 Minutes
time-icon 5-10 Min.
time-icon N/A
time-icon 20-25
time-icon N/A
diet-icon N/A
degree-icon Easy
time-icon 10 Minutes
oven-icon 5-10 Min.
snow-icon N/A
plate-icon 20-25
dish-icon N/A
diet-icon N/A

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Potato Latkes
  • 2 1/2 Pounds baking potatoes, peeled and coarsely shredded on a box grater
  • 1 Medium onion, coarsely shredded on a box grater
  • 2 Large eggs, beaten
  • 1/2 Cup finely chopped scallions
  • 1/4 Cup matzo meal
  • 3 Tablespoons unsalted MagicalButter or infused coconut oil, room temperature
  • 2 Teaspoons kosher salt
  • 1/2 Teaspoon black pepper
  • 1/2 Teaspoon baking powder
  • Vegetable oil, for frying
Infused Apple Sauce
  • 4 Fuji/Red Apples (diced)
  • 1 Green Apple (diced)
  • 1 Cup Water
  • 1/3 Cup Sugar
  • 2 Tsp Ground Cinnamon
  • 2 Tbsp Magical Olive Oil or 1 Tbsp Tincture

How To

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Potato Latkes
  • In a colander set over a large bowl, toss the grated potatoes and onion together then squeeze dry. Let the potatoes and onion drain for 2 to 3 minutes, then pour off the water in the bowl, leaving the starchy paste at the bottom.
  • Add the potatoes and onion back into the bowl, along with the eggs, scallions, matzo meal, MagicalButter, salt, pepper and baking powder; mix well.
  • In a large skillet, heat an 1/8-inch layer of oil until shimmering. Patty or spoon and flatten 1/4 cup sized balls and place into hot oil. Fry the latkes over moderately high heat, turning once, until golden and crisp, 5 to 7 minutes. Transfer the latkes to paper towels to drain, then transfer to a platter. Repeat to make the remaining latkes, adding more oil to the skillet as needed.
  • Serve with infused applesauce and sour cream.
Infused Apple Sauce
  • Throw all ingredients in the machine and blend until normal applesauce consistency!