Quick Recipe Version (TL;DR)

Yield: Serves 6 as an appetizer platter (about 18–20 latkes)
Prep Time: 35 minutes
Cook Time: 30 minutes
Total Time: 1 hour 5 minutes

Quick Ingredients

2 lb russet potatoes, peeled
1 medium yellow onion
2 large eggs
1/3 cup all-purpose flour or matzo meal
1 1/2 tsp kosher salt + pepper
1/2 tsp baking powder (optional)
Neutral oil for frying (about 1 1/4–1 1/2 cups)
2 lb apples, 1/2 cup water, 2–3 Tbsp sugar, cinnamon, lemon juice
1 cup sour cream (for serving)
3/4 cup crème fraîche
2 Tbsp lemon juice + 1 tsp zest
2–3 Tbsp chopped fresh dill + extra for garnish
4 oz smoked salmon, in bite-sized pieces
Optional: chives, capers or salmon roe, flaky salt, lemon wedges

Do This

1) Preheat oven to 250°F (120°C) and line a sheet pan with a rack for keeping latkes warm.
2) Grate potatoes and onion; squeeze very dry in a kitchen towel.
3) Mix grated vegetables with eggs, flour, salt, pepper, and baking powder.
4) Shallow-fry heaping tablespoonfuls in hot oil until deep golden and crisp, 3–4 minutes per side; keep warm in oven.
5) Simmer peeled, chopped apples with water, sugar, cinnamon, and lemon until soft; mash into chunky applesauce.
6) Stir crème fraîche with lemon juice, zest, chopped dill, salt, and pepper.
7) Arrange latkes on a platter with bowls of applesauce, plain sour cream, and dill crème fraîche topped with smoked salmon and herbs.

Why You’ll Love This Recipe

Crisp, deeply golden potato-and-onion latkes with fluffy centers and lacy edges.
A beautiful Hanukkah platter with classic toppings plus an elegant smoked-salmon twist.
Works for a cozy family dinner or a festive party appetizer spread.
Make-ahead-friendly components: applesauce and herby crème fraîche can be prepared in advance.

Grocery List

Produce: Russet potatoes, yellow onion, apples, lemons, fresh dill, fresh chives (optional).
Dairy: Eggs, sour cream, crème fraîche.
Pantry: All-purpose flour or matzo meal, baking powder, neutral frying oil (canola/sunflower/vegetable), kosher salt, flaky sea salt, black pepper, sugar, ground cinnamon, garlic powder (optional), smoked salmon (from deli/seafood counter), capers or salmon roe (optional).

Full Ingredients

For the Potato Latkes

2 lb (about 900 g) russet potatoes, peeled
1 medium yellow onion (about 6 oz / 170 g), peeled
2 large eggs
1/3 cup (45 g) all-purpose flour or finely ground matzo meal
1 1/2 tsp kosher salt, plus more to finish
1/2 tsp freshly ground black pepper
1/2 tsp baking powder (optional, for slightly lighter latkes)
1/4 tsp garlic powder (optional)
1 1/4 to 1 1/2 cups neutral oil for frying (such as canola, sunflower, or peanut oil)

For the Simple Applesauce

2 lb apples (about 5–6 medium; a mix of tart and sweet, such as Granny Smith and Honeycrisp)
1/2 cup (120 ml) water
2–3 Tbsp granulated sugar, to taste
1/2 tsp ground cinnamon (optional, but lovely)
1 tsp fresh lemon juice
Pinch of kosher salt

For the Sour Cream & Smoked Salmon Dill Crème Fraîche

1 cup (240 g) full-fat sour cream, chilled (for serving plain)
3/4 cup (180 ml) crème fraîche
2 Tbsp fresh lemon juice
1 tsp finely grated lemon zest
2 Tbsp finely chopped fresh dill, plus extra sprigs for garnish
1 Tbsp finely chopped fresh chives (optional)
1/4 tsp kosher salt, or to taste
Freshly ground black pepper, to taste
4 oz (115 g) high-quality cold-smoked salmon, sliced into bite-sized pieces or ribbons
1–2 Tbsp salmon roe or drained capers (optional, for garnish)

To Serve the Platter

Lemon wedges
Extra fresh dill or chives
Flaky sea salt

Step-by-Step Instructions

Step 1: Set up your frying station and oven

Preheat your oven to 250°F (120°C). Line a large baking sheet with parchment paper and place a wire rack on top if you have one; this will keep the finished latkes crisp while you fry the rest. Set out a large, heavy skillet (cast iron or stainless steel is ideal) for frying, plus a slotted spoon or spatula and a plate lined with paper towels. Having everything ready before you start frying makes the process much calmer and keeps the latkes from overcooking while you scramble for equipment.

Step 2: Grate and drain the potatoes and onion

Peel the potatoes and onion. Using the large holes of a box grater or the shredding disk of a food processor, grate the potatoes and onion. As you grate, transfer the mixture to a large bowl.

Place a clean kitchen towel or several layers of cheesecloth over a second large bowl. Transfer the grated potatoes and onion into the towel. Gather the towel edges together and twist firmly, squeezing out as much liquid as possible. Really lean into this step: the drier the shreds, the crispier the latkes. Discard the liquid or save the starchy sediment at the bottom to stir back into the batter if you like.

Step 3: Make the latke batter

In a large mixing bowl, whisk the eggs with the flour or matzo meal, 1 1/2 tsp kosher salt, black pepper, and, if using, the baking powder and garlic powder. Add the well-squeezed potato-onion mixture and stir with a fork until everything is evenly coated. The mixture should look moist but not watery and should clump together when you press it. If it feels too wet, sprinkle in another tablespoon of flour; if too dry, add 1–2 tsp of water.

Step 4: Fry the latkes until deeply golden and crisp

Pour about 1/4 inch (0.5–0.6 cm) of neutral oil into your skillet. Heat over medium to medium-high until the oil shimmers and a small pinch of latke mixture sizzles immediately when added (about 350°F / 175°C if using a thermometer).

Working in batches, scoop heaping tablespoonfuls (about 2 Tbsp each for appetizer-size latkes) of the batter into the hot oil. Flatten gently with the back of the spoon to about 1/4–1/3 inch thick. Fry for 3–4 minutes per side, or until the edges are deeply golden and the centers are cooked through. Adjust the heat as needed so they brown steadily without burning.

Transfer finished latkes to the paper-towel-lined plate briefly, sprinkle right away with a pinch of salt, then move them onto the wire rack in the warm oven while you fry the remaining batter. Repeat, adding more oil between batches as needed and letting it heat up again before adding more batter. You should end up with about 18–20 latkes.

Step 5: Make the simple stovetop applesauce

While the latkes fry (or up to several days ahead), make the applesauce. Peel the apples, core them, and cut into rough 1-inch chunks. Place the apples in a medium saucepan with the water, sugar, cinnamon (if using), lemon juice, and a pinch of salt.

Bring to a simmer over medium heat, then reduce to low, cover, and cook for 15–20 minutes, stirring occasionally, until the apples are very soft and starting to break down. Mash with a potato masher for a rustic, chunky texture, or use an immersion blender for smoother applesauce. Taste and adjust sweetness or lemon as needed. Let cool slightly, then transfer to a serving bowl. Serve warm or at room temperature.

Step 6: Prepare the dill crème fraîche and smoked salmon topping

In a small bowl, stir together the crème fraîche, lemon juice, lemon zest, chopped dill, and, if using, chopped chives. Season with salt and pepper to taste. It should be tangy, rich, and well-salted, since it will be paired with the potatoes and smoked salmon. Transfer to a small serving bowl and chill until ready to serve.

Just before serving, pile or arrange the smoked salmon pieces on top or alongside the dill crème fraîche. Garnish with extra dill or chives and, if you like, small spoonfuls of salmon roe or capers for a little briny pop and an elegant look.

Step 7: Build the Hanukkah latke platter

Transfer the hot, crisp latkes to a large serving platter or board, arranging them slightly overlapping in loose rows or a circular pattern. Place bowls of warm applesauce, plain sour cream, and the dill crème fraîche topped with smoked salmon around or in the center of the platter. Add lemon wedges, extra dill sprigs or chives, and a small dish of flaky sea salt.

Serve immediately while the latkes are still crisp, inviting everyone to top their own: some with applesauce, some with sour cream, and some dressed up with a dollop of dill crème fraîche, a ribbon of smoked salmon, and a squeeze of lemon.

Pro Tips

Squeeze, then squeeze again: Removing as much moisture as possible from the grated potatoes and onion is the number-one key to crisp latkes.
Keep the oil at the right temperature: If it is too cool, the latkes absorb oil and get soggy; too hot, they burn outside before cooking through. A steady, lively sizzle is what you want.
Do not overcrowd the pan: Fry in batches with space around each latke so they brown evenly and are easy to flip.
Season right after frying: A light sprinkle of salt the moment they come out of the oil helps the seasoning stick and brightens the flavor.
Use a mix of apples: Combining tart and sweet apples gives a nicely balanced applesauce without needing much sugar.

Variations

Gluten-free latkes: Replace the flour with finely ground matzo meal (if appropriate for your tradition) or an equal amount of potato starch for a gluten-free version.
Herb-studded latkes: Stir 2–3 Tbsp finely chopped fresh herbs (dill, parsley, or chives) directly into the latke batter for a subtle green fleck and fresh flavor.
Spiced applesauce: Add a cinnamon stick, a strip of lemon peel, and a pinch of nutmeg or ginger to the applesauce while it simmers for a more aromatic topping.

Storage & Make-Ahead

Latkes are at their very best straight from the pan, but you can still work ahead:

Applesauce: Store cooled applesauce in an airtight container in the refrigerator for up to 4 days, or freeze for up to 3 months. Rewarm gently on the stove or in the microwave if you like it warm.

Dill crème fraîche: Mix up to 24 hours in advance and refrigerate, tightly covered. Add the smoked salmon and fresh herbs on top just before serving so they look fresh and vibrant.

Latkes: To make ahead, fry the latkes completely, cool on a rack, then refrigerate for up to 2 days or freeze for up to 1 month between layers of parchment. Reheat on a baking sheet in a 425°F (220°C) oven for 10–15 minutes (a little longer if frozen), flipping once, until hot and re-crisped.

Nutrition (per serving)

Approximate values for one of six appetizer-size servings (about 3–4 latkes with a mix of toppings): 480 calories; 34 g fat; 35 g carbohydrates; 10 g protein; 4 g fiber; 830 mg sodium. Actual values will vary based on exact oil absorption, portion sizes, and toppings used.

Hanukkah Latke Platter With Classic Toppings and Smoked Salmon