Apple Potato Latkes with Curried Yogurt Sauce

Why You’ll Love This Recipe

• Combines unexpected sweet (apple) and savory (potato) flavours for a balanced, intriguing dish.
• Crisp-fried latkes offer satisfying texture contrasted by the creamy, lightly spiced yogurt sauce.
• Works well for brunch, light dinner, or as a special addition to a holiday spread.
• Uses simple, accessible ingredients but yields a distinctive, memorable result.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

• Apples (grated)
• Potatoes (grated)
• Potato starch (or flour)
• Baking powder
• Eggs
• Salt and pepper
• Oil or fat for frying
• Plain yogurt
• Curry powder
• Lemon juice
• Additional salt for sauce

Directions

1. Peel and grate the apples and potatoes. After grating, squeeze out excess moisture from each.
2. In a bowl, combine the grated apple and potato with potato starch (or flour), baking powder, salt, pepper, and beaten eggs.
3. Pre-heat a non-stick frying pan over medium-high heat and add a few tablespoons of vegetable oil.
4. Form the mixture into patties (latkes) and fry in batches, flattening gently. Cook each side about 2 minutes or until golden brown and crisp.
5. Meanwhile, prepare the curried yogurt sauce: in a small bowl mix yogurt, curry powder, a squeeze of lemon juice, and a pinch of salt.
6. Remove the latkes from the pan and drain briefly on paper towels if desired. Serve the latkes warm topped or accompanied by the curried yogurt sauce.

Servings and timing

This recipe makes about 2 servings (for the version cited) with ≈15 minutes prep time and ≈5 minutes cook time — total around 20 minutes.
For a larger group (e.g., 4 servings), simply double the quantities and cook in more batches.

Variations

• Swap potato starch for gluten-free flour (or omit if mixture binds well) for a gluten-free version.
• Add finely chopped herbs (such as chives or parsley) to the latke mixture for extra brightness.
• For a spicier sauce, stir in a little cayenne or chili powder with the curry.
• Serve the latkes with applesauce or a drizzle of honey for extra sweetness contrast.
• Try using sweet potatoes instead of regular potatoes for a sweeter base and pairing with the curried yogurt twist.

Storage/Reheating

Store any leftover latkes in an airtight container in the refrigerator for up to 2 days. To reheat, place them in a pre-heated oven at about 175 °C (350 °F) for 5-10 minutes until warmed and crisp again. The yogurt sauce is best made fresh, but can be stored separately in the fridge for up to 1 day.

FAQs

What type of apples and potatoes work best?

Firm, slightly tart apples (such as Granny Smith or Cortland) hold their shape and contrast nicely. Medium-sized yellow-flesh or russet potatoes also work well.

Do I need to peel the apples and potatoes?

Peeling is optional. For smoother texture, peel them; leaving skins on adds extra texture and flavour.

Can I make the latkes ahead of time?

You can prepare the mixture ahead, but for best texture, fry them just before serving so they stay crisp.

How can I keep the latkes warm while cooking batches?

Place a baking sheet in a low oven (≈90–100 °C / 200 °F) and keep finished latkes there until serving.

Is the yogurt sauce heavy or light?

It’s light and tangy—plain yogurt combined with curry powder and lemon juice creates a flavorful but not overwhelming sauce.

How do I adjust for dietary restrictions (gluten-free, vegetarian, etc.)?

This dish is vegetarian by default. For gluten-free, ensure the baking powder is gluten-free and use potato starch or gluten-free flour.

Can I bake instead of frying?

Yes, though you’ll lose some crispness. Brush patties lightly with oil and bake at 200 °C (400 °F) for about 10 minutes per side, until golden.

What size should the latkes be?

Aim for about 2–3 inches (5–7 cm) diameter and ~½ inch (~1.3 cm) thick so they cook through but crisp up easily.

What toppings go well besides the yogurt sauce?

Try applesauce, sour cream, thinly sliced green onions, or a drizzle of honey or maple syrup for contrast.

Can this be served as a main dish or only a side?

It works as either. For main, serve 3–4 latkes per person alongside a salad or roasted vegetables. For a side, 1–2 latkes works nicely.

Conclusion

These apple-potato latkes paired with a curried yogurt sauce bring creativity to a classic comfort dish. The mix of crisp-fried texture, sweet apples, savory potatoes and a smooth, fragrant sauce offers something memorable and versatile. Whether you serve them at brunch, holiday gatherings or as a standout side dish, they’ll surely earn a place in your recipe rotation.

Apple Potato Latkes with Curried Yogurt Sauce

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A delightful twist on traditional potato latkes—these crisp apple-and-potato fritters are paired with a fragrant curried yogurt sauce for a sweet-savory dish that’s perfect for brunch, holidays, or as a unique side.

• Author: Laura
• Prep Time: 15 minutes
• Cook Time: 5 minutes
• Total Time: 20 minutes
• Yield: 2 servings
• Category: Side Dish
• Method: Frying
• Cuisine: Jewish Fusion
• Diet: Vegetarian

Ingredients

• 1 medium apple, peeled and grated
• 2 medium potatoes, peeled and grated
• 1 tbsp potato starch or flour
• 1/2 tsp baking powder
• 1 egg, beaten
• Salt and pepper, to taste
• 2–3 tbsp oil or fat for frying
• 1/2 cup plain yogurt
• 1/2 tsp curry powder
• 1 tsp lemon juice
• Pinch of salt (for sauce)

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Instructions

1. Peel and grate the apple and potatoes. Use a clean towel to squeeze out excess moisture.
2. In a mixing bowl, combine grated apple, grated potato, potato starch, baking powder, salt, pepper, and beaten egg. Mix until evenly combined.
3. Heat a few tablespoons of oil in a non-stick skillet over medium-high heat.
4. Form small patties (about 2–3 inches wide) from the mixture and gently flatten them.
5. Fry the latkes in batches, cooking each side for about 2 minutes or until golden and crisp. Add more oil as needed between batches.
6. In a separate small bowl, mix the yogurt, curry powder, lemon juice, and a pinch of salt to make the curried yogurt sauce.
7. Drain cooked latkes briefly on paper towels if desired.
8. Serve warm with the curried yogurt sauce drizzled over or on the side for dipping.

Notes

• Use firm apples (like Granny Smith) and starchy potatoes (like Russets) for the best texture.
• Squeeze excess liquid from the grated apple and potato to ensure crisp latkes.
• Keep cooked latkes warm in a low oven while frying the rest.
• For a gluten-free version, use potato starch or gluten-free flour and gluten-free baking powder.
• The yogurt sauce is best prepared fresh and served immediately.

Nutrition

• Serving Size: 1 serving
• Calories: 280
• Sugar: 6g
• Sodium: 240mg
• Fat: 15g
• Saturated Fat: 3g
• Unsaturated Fat: 11g
• Trans Fat: 0g
• Carbohydrates: 28g
• Fiber: 3g
• Protein: 8g
• Cholesterol: 95mg