Ricotta Potato Latkes With Applesauce: A Hanukkah Treat and Beyond

Every year during Hanukkah, the smell of frying latkes would fill my grandmother’s small kitchen. The air, thick with the scent of potatoes and oil, felt like a warm hug. I remember standing on a chair, mesmerized as she deftly flipped the golden discs, her hands moving with practiced ease. But one year, she introduced a twist – a creamy, cheesy latke, subtly sweet and utterly addictive. These weren’t just any latkes; they were Ricotta Potato Latkes, and they quickly became a family favorite, often served with a generous dollop of homemade applesauce. This recipe is a loving nod to those cherished memories and the innovative spirit of my Bubbe.

Recipe Overview

• Prep Time: 20 minutes
• Cook Time: 35 minutes
• Total Time: 55 minutes
• Servings: 8
• Yield: Approximately 24 latkes
• Dietary Type: Vegetarian

Ingredients

• ¼ cup canola oil
• 2 large potatoes, grated
• 4 large eggs
• ½ cup flour
• 1 cup ricotta cheese
• ¼ cup chopped onion
• Salt and pepper to taste
• 5 large apples, peeled and diced
• ½ cup brown sugar
• 1 teaspoon cinnamon (or mix of nutmeg, allspice, cinnamon, ginger, cardamom, etc.)
• ½ cup water

Equipment Needed

• Large bowl
• Grater
• Heavy saucepan
• Skillet
• Paper towels
• Spatula

Instructions

1. In a large bowl, combine the grated potatoes, eggs, flour, ricotta cheese, and chopped onion. Season generously with salt and pepper. Mix well until all ingredients are evenly distributed. Don’t overmix, or the latkes may become tough.
2. Prepare the applesauce: In a heavy saucepan, combine the diced apples, brown sugar, cinnamon (or your preferred spice blend), and water.
3. Bring the applesauce mixture to a boil over medium-high heat, then reduce the heat to low. Simmer for 15-20 minutes, or until the apples are softened and the sauce has thickened to your desired consistency. Stir occasionally to prevent sticking.
4. Remove the applesauce from the heat and allow it to cool to room temperature. For a smoother sauce, you can use an immersion blender to partially blend the applesauce. Alternatively, refrigerate until ready to use.
5. Heat a skillet over medium-high heat. Add the canola oil, ensuring it coats the bottom of the pan evenly.
6. Once the oil is hot, drop approximately ¼ cup of the latke mixture into the skillet for each latke. Be careful not to overcrowd the pan; work in batches.
7. Cook the latkes for about 10 minutes on medium-high heat, allowing them to brown nicely on the bottom. Then, reduce the heat to medium-low and continue to simmer for another 10-30 minutes. This step is crucial for ensuring the potatoes are cooked through and the latkes are tender. The cooking time will vary depending on the thickness of the latkes and the heat of your stove.
8. If the latkes are browning too quickly, reduce the heat further to low. If you need a final crisp, turn the heat back to high for the last 5 minutes of cooking.
9. Flip the latkes carefully and cook for another few minutes, or until golden brown and cooked through. Use a spatula to gently press down on the latkes to ensure even cooking.
10. Remove the cooked latkes from the skillet and place them on a plate lined with paper towels to drain any excess oil.
11. Keep the cooked latkes warm in a low oven (around 200°F or 95°C) while you finish cooking the remaining batches.
12. Serve the warm Ricotta Potato Latkes immediately with a generous spoonful of the homemade applesauce.

Expert Tips & Tricks

• Grate the potatoes just before using them to prevent them from discoloring. If you need to grate them in advance, place them in a bowl of cold water with a squeeze of lemon juice to prevent oxidation. Make sure to drain them well and squeeze out any excess moisture before adding them to the latke mixture.
• For extra crispy latkes, squeeze as much liquid as possible from the grated potatoes using a clean kitchen towel or cheesecloth.
• The texture of the applesauce can be adjusted to your preference. For a chunkier sauce, leave the apples diced. For a smoother sauce, cook the apples longer and use an immersion blender.
• Don’t be afraid to experiment with spices in the applesauce. A pinch of ground cloves or nutmeg can add a warm, festive flavor.
• If the latke batter seems too wet, add a little more flour, one tablespoon at a time, until it reaches the desired consistency.
• To ensure even cooking, use a heavy-bottomed skillet that distributes heat evenly. Cast iron is an excellent choice.

Serving & Storage Suggestions

Serve the Ricotta Potato Latkes hot and crispy with a generous dollop of the homemade applesauce. They are best enjoyed immediately after cooking.

Leftover latkes can be stored in an airtight container in the refrigerator for up to 3 days. To reheat, place them on a baking sheet lined with parchment paper and bake in a preheated oven at 350°F (175°C) for about 10-15 minutes, or until heated through and crispy. You can also reheat them in a skillet over medium heat until warmed through.

The applesauce can be stored in an airtight container in the refrigerator for up to 5 days. It can be served cold or reheated gently on the stovetop or in the microwave.

Nutritional Information

Nutrient	Amount per Serving	% Daily Value
Calories	373.5 kcal	N/A
Calories from Fat	N/A	33%
Total Fat	13.7 g	21%
Saturated Fat	3.9 g	19%
Cholesterol	121.4 mg	40%
Sodium	73.7 mg	3%
Total Carbohydrate	55.6 g	18%
Dietary Fiber	5.7 g	22%
Sugars	28.2 g	112%
Protein	9.7 g	19%

Note: Nutritional information is an estimate and may vary based on specific ingredients and cooking methods.

Variations & Substitutions

• Gluten-Free: Substitute the all-purpose flour with a gluten-free flour blend for a gluten-free version.
• Dairy-Free: Use a plant-based ricotta cheese alternative. There are several good options available made from almonds, cashews, or tofu.
• Spiced Latkes: Add a pinch of ground nutmeg or cardamom to the latke batter for a warm, aromatic flavor.
• Sweet Potato Latkes: Replace half of the potatoes with grated sweet potatoes for a slightly sweeter and more vibrant latke.
• Savory Applesauce: For a savory twist, add a pinch of salt and pepper to the applesauce, and consider incorporating herbs like thyme or rosemary.

FAQs (Frequently Asked Questions):

Q: Can I make the latke batter ahead of time?
A: It’s best to cook the latkes immediately after making the batter, as the grated potatoes can release moisture over time. However, if you need to prepare ahead, store the batter in the refrigerator for up to a few hours. Drain any excess liquid before cooking.

Q: How do I keep the latkes from sticking to the pan?
A: Make sure the skillet is properly heated before adding the latkes, and use enough oil to coat the bottom of the pan. A well-seasoned cast-iron skillet can also help prevent sticking.

Q: Can I freeze leftover latkes?
A: Yes, you can freeze cooked latkes. Place them in a single layer on a baking sheet and freeze until solid. Then, transfer them to a freezer-safe bag or container. Reheat in the oven for best results.

Q: What can I serve with the latkes besides applesauce?
A: Sour cream, Greek yogurt, or even a dollop of horseradish cream are delicious accompaniments.

Q: Why are my latkes soggy?
A: Soggy latkes are usually caused by too much moisture in the potato mixture or not cooking them at a high enough temperature. Be sure to squeeze out excess moisture from the grated potatoes and maintain a medium-high heat while cooking.

Final Thoughts

These Ricotta Potato Latkes are more than just a recipe; they’re a celebration of family, tradition, and delicious food. I encourage you to try this recipe and create your own cherished memories. Feel free to adapt it to your liking, experiment with different spices, and most importantly, share it with the people you love. Don’t hesitate to leave a comment and let me know how your latkes turned out! Pair them with a crisp white wine or a steaming cup of hot apple cider for the ultimate Hanukkah feast.