Hanukkah Quinoa Latkes with Applesauce

Name: Hanukkah Quinoa Latkes with Applesauce
Prep time: 18 min
Cook time: 18 min
Total time: 36 min
Yield: 4 servings
Cuisine: Jewish
Ingredients: ¾ cup (130 g) Quinoa, cooked and cooled, cooked and cooled to room temperature; 2 whole (450 g) Large russet potatoes, peeled and grated, excess moisture squeezed out; 1 whole (150 g) Medium yellow onion, peeled and finely grated; 2 whole (100 g) Large eggs, lightly beaten; 3 tablespoons (25 g) All-purpose flour; 1 teaspoon (6 g) Kosher salt; ½ teaspoon (1 g) Freshly ground black pepper; ¼ cup (60 ml) Vegetable oil (canola, peanut, or neutral cooking oil); 1 cup (240 g) Applesauce (homemade or store-bought)

From the MyKitchenBank Kitchen

A contemporary take on the Hanukkah classic, these pan-fried latkes combine shredded potato with nutty cooked quinoa for golden-crispy patties with tender interiors. The protein-rich quinoa adds substance while maintaining the traditional texture, served alongside cool, sweet applesauce for the perfect balance.

Prep: 18 min
Cook: 18 min
Total: 36 min
Makes: 12 latkes (3 latkes per person)

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Steps

Before you start

Have 3/4 cup cooked and cooled quinoa ready—prepare it ahead if needed (about 25 minutes to cook and cool), or use leftover quinoa from another meal
Prepare applesauce in advance or have a jar ready
Line a plate or shallow bowl with paper towels for draining fried latkes
Read through the recipe workflow from grating to frying so you understand the timing and can work efficiently

1
Grate and dry potatoes
- Peel 2 large russet potatoes and grate them on a box grater, working quickly to prevent oxidation.
- Gather the shredded potato in a clean kitchen towel and squeeze firmly over a sink, wringing out as much liquid as possible—this step is essential for crispy latkes.
- Transfer the dried potato to a large mixing bowl.
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Ready when: Potato shreds are noticeably drier to the touch, with minimal liquid dripping from the squeezed towel
Tip: Work quickly; grated potatoes release more moisture and oxidize if left sitting. Have your mixing bowl at hand before you start grating.
2
Grate and add onion
- Peel and grate 1 medium yellow onion on the same grater.
- Add the grated onion to the bowl with the potatoes and stir to combine evenly.
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Ready when: Onion is finely grated and distributed evenly throughout the potato mixture
3
Mix batter together
- Add 3/4 cup of cooled cooked quinoa, 2 lightly beaten eggs, 3 tablespoons all-purpose flour, 1 teaspoon kosher salt, and 1/2 teaspoon black pepper to the potato-onion mixture.
- Stir gently but thoroughly until all ingredients are evenly combined.
- The batter should hold together when squeezed but remain moist.
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Ready when: All ingredients are evenly distributed, no pockets of dry flour remain, and the mixture clings together when squeezed in your hand
Tip: If the mixture seems too wet and won't hold shape, add 1 more tablespoon of flour; if too dry, add beaten egg 1 tablespoon at a time.
4
Form latke patties
- Scoop about 2 tablespoons of the batter (roughly the size of a golf ball) into your palm and gently press into a patty about 1/2 inch thick and 2 1/2 inches in diameter.
- Place on a plate or piece of parchment paper.
- Repeat to form 12 latkes total.
- Work quickly to prevent the potatoes from releasing additional moisture.
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Ready when: You have 12 patties, roughly uniform in size, each about 1/2 inch thick and holding together
Tip: Press gently to hold the patties together but avoid crushing them flat—they should remain light inside. Work quickly through this step.
5
Heat oil until shimmering
- Heat 1/4 cup vegetable oil in a 10-inch (25 cm) skillet over medium-high heat for about 2 minutes until the oil shimmers and moves easily around the pan.
- To test readiness, carefully place a tiny piece of potato mixture at the edge—it should sizzle immediately and begin to brown within a few seconds.
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Ready when: Oil shimmers across the entire surface; a test piece sizzles immediately and browns quickly without burning
Tip: Use a neutral oil with a high smoke point (vegetable, canola, or peanut oil work best). Avoid olive oil, which will burn at this temperature. If oil begins to smoke, lower the heat slightly.
6
Fry first batch until golden
- Carefully place 6 latkes into the hot oil, spacing them so they do not touch.
- Let them fry undisturbed for 3 to 4 minutes until the bottoms are deep golden brown and crispy.
- Using a slotted spatula, carefully flip each latke and fry for another 3 to 4 minutes until the second side is equally golden brown and crispy.
- The exteriors should be deeply browned and the centers cooked through.
- Transfer to the paper-towel-lined plate.
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Ready when: Both sides are deep golden brown, crispy when tested with a fork, and the centers are heated through
Tip: Don't overcrowd the pan—latkes need room to fry, not steam. If they brown too quickly, lower the heat slightly; if browning too slowly after 4 minutes, raise heat.
7
Fry second batch of latkes
- Add about 1 tablespoon more vegetable oil to the skillet and return it to medium-high heat until shimmering.
- If the oil appears dark or burnt from the first batch, carefully pour it off and add 1/4 cup fresh oil.
- Once the oil is hot and shimmering again, fry the remaining 6 latkes following the same method: 3 to 4 minutes per side until deep golden brown.
- Transfer to the paper towel plate.
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Ready when: Both sides are deep golden brown, crispy on the outside, and the centers are cooked through
Tip: Refreshing the oil between batches prevents burnt flavors from lingering pieces. If you notice the oil darkening, don't hesitate to start with fresh oil for better results.
8
Serve immediately with applesauce
- Arrange the warm latkes on a serving platter or individual plates.
- Serve immediately while they are still warm and crispy, with applesauce on the side for dipping or spooned on top.
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Ready when: Latkes are warm to the touch; applesauce is at room temperature or chilled as desired

Good to know

Tips

Squeezing excess moisture from the grated potatoes is the single most important step for achieving crispy latkes. Don't skip this or rush it.
Keep your oil temperature between 350°F (175°C) and 375°F (190°C) for best results. If you have a deep-fry or instant-read thermometer, use it to check the temperature.
Serve latkes immediately while their exteriors are crispy and interiors are still warm. If making ahead, keep them warm on a wire rack in a 200°F (93°C) oven—not on paper towels, which will trap steam and make them soggy.
For extra crispy latkes with better structure, refrigerate the formed patties for 30 minutes before frying. This helps them hold their shape and develop a crunchier exterior.

Make ahead

Latkes are best served hot and fresh, but you can cook them up to 2 hours ahead and keep them warm in a 200°F (93°C) oven on a wire rack until serving. Do not cover them, as steam will make them soggy. Alternatively, cool completely and reheat in a 300°F (150°C) oven for 8–10 minutes until warmed through and crispy again.

Storage & reheating

Cooled latkes keep in an airtight container in the refrigerator for up to 3 days. Reheat in a 300°F (150°C) oven for 8–10 minutes until warmed and crispy. You can also freeze cooked latkes for up to 3 months; thaw in the refrigerator overnight and reheat in the oven. Applesauce keeps refrigerated for up to 1 week or frozen for up to 3 months.

Substitutions

Quinoa, cooked and cooled → Millet, finely cooked brown rice, or buckwheat groats. Use the same amount as called for quinoa. These grains provide similar structure and add variety to the traditional latke, though the texture may be slightly different.
Large russet potatoes → Yukon Gold or all-purpose potatoes. Russets are ideal for latkes because they have lower moisture and higher starch. Other varieties will yield slightly softer, less crispy latkes. Avoid waxy potatoes like red potatoes.
Applesauce (homemade or store-bought) → Sour cream, crème fraîche, or Greek yogurt. These provide a tangy, protein-rich topping that's equally traditional for Hanukkah latkes, though with a different flavor profile than the sweet applesauce.
Vegetable oil (canola, peanut, or neutral cooking oil) → Coconut oil, ghee, or avocado oil. These oils work well for frying and add subtle flavor. Coconut oil is traditional in some regions. Avoid olive oil, which has a lower smoke point and will burn.