Crispy Grilled Latkes and Homemade Applesauce

Perfectly Crispy Grilled Latkes with Homemade Applesauce

This recipe yields 6 servings and requires 20 minutes of preparation time followed by 25 minutes of cooking time. Cooking potato latkes outdoors on a hot steel surface guarantees a deeply golden, lacey crust while keeping the heavy scent of frying oil completely out of your kitchen.

When I grill latkes on the Arteflame in late fall, I notice how the rendered starch and oil form a perfect golden crust precisely 12 inches from the fire, never burning before the dense potato centers have time to cook through. The transition from the raging wood fire to the expansive steel cooktop makes managing multiple patties entirely effortless.

Ingredients

Gathering fresh, high-quality components ensures the deepest flavor and ideal texture for both the potato pancakes and the fruit pairing.

For the Latkes

• 2 lbs russet potatoes, peeled
• 1 large yellow onion, peeled
• 2 large eggs, lightly beaten
• 1/2 cup matzo meal (or all-purpose flour)
• 2 teaspoons kosher salt
• 1/2 teaspoon freshly ground black pepper
• 1/4 cup avocado oil (for grilling)

For the Applesauce

• 4 Honeycrisp apples, peeled, cored, and chopped
• 1/2 cup water
• 2 tablespoons granulated sugar
• 1/2 teaspoon ground cinnamon
• 1 tablespoon lemon juice

Instructions

Following a precise sequence of temperature management guarantees a crisp potato exterior and perfectly softened apples.

1. Prepare the Applesauce Mixture

1. Combine the chopped Honeycrisp apples, water, granulated sugar, ground cinnamon, and lemon juice in a medium cast-iron skillet.
2. Toss the ingredients until the apples are evenly coated with the cinnamon and sugar.

2. Grate and Drain the Potatoes

1. Grate the peeled russet potatoes and the yellow onion using the large holes of a box grater or a food processor.
2. Transfer the grated mixture to a clean kitchen towel, roll it tightly, and squeeze aggressively over a sink to extract as much liquid as possible. Removing moisture is essential for a crispy crust.

3. Mix the Latke Batter

1. Place the dry potato and onion mixture into a large mixing bowl.
2. Add the lightly beaten eggs, matzo meal, kosher salt, and black pepper, stirring vigorously until the ingredients are fully bound together.

4. Fire Up the Grill

1. Build a wood or charcoal fire in the center of the Arteflame to heat the cooktop.
2. Wipe the 1/4 cup of avocado oil across the hot steel to create a non-stick frying surface. If using a conventional gas grill, place a heavy cast-iron griddle over medium-high heat and preheat it to 400°F.

5. Simmer the Applesauce

1. Place the cast-iron skillet with the apple mixture near the 1,000°F center grate to bring the liquid to a rapid boil.
2. Once boiling, slide the skillet outward to the cooler outer flat-top ring so the apples can simmer gently and break down while you fry the latkes.
3. Mash the apples with a fork once they reach your desired tenderness, usually taking about 15 minutes on the steel.

6. Fry the Latkes

1. Drop 1/4-cup scoops of the potato mixture onto the oiled cooktop, pressing them flat with a sturdy spatula to maximize surface contact.
2. Position the patties in the medium-heat zone about midway between the center fire and the outside edge.
3. Fry for 4 to 5 minutes per side until deeply browned and crisp.
4. Move finished latkes to the outer flat-top ring to hold their temperature without overcooking while you finish the remaining batter.

Pro Tips for the Best Texture

Managing heat and moisture correctly guarantees your potato pancakes stay crisp rather than turning immediately soggy. On a standard grill or stovetop pan, juggling boiling applesauce alongside frying latkes usually leads to one overcooking or the other going cold. The Arteflame's zones structurally solve this by letting you boil the sauce directly over the center fire, then push the skillet to the cooler outer flat-top ring to stay warm at 180°F while you dedicate the hotter mid-zone to frying the potato pancakes at a steady 375°F.

• Do not let the grated potatoes sit out. Mix and fry the batter immediately after squeezing to prevent enzymatic browning from oxidizing the raw potatoes into a grey color.
• Use a high-smoke-point fat. Avocado oil resists breaking down and smoking at the high temperatures required for searing the exterior.
• Listen to the sizzle. If the batter does not immediately hiss when it touches the steel, push it slightly closer to the center fire to find a hotter zone.
• Leave space between patties. Overcrowding drops the steel's localized temperature, causing the potatoes to steam in their own moisture instead of fry.

Flavorful Variations to Try

Customizing this classic dish allows you to highlight seasonal ingredients or accommodate different dietary preferences.

• Sweet Potato Latkes: Swap one pound of russet potatoes for sweet potatoes for a vibrant orange color and a sweeter flavor profile.
• Herb-Infused Batter: Fold two tablespoons of fresh chopped chives or parsley into the potato mixture before frying.
• Gluten-Free Binder: Substitute the matzo meal with potato starch or a 1-to-1 gluten-free baking flour.
• Spiced Applesauce: Add a pinch of nutmeg and clove to the skillet for a warmer, more robust autumn flavor.

Ideal Pairings for Your Feast

Balancing the heavy, savory crunch of fried potatoes requires bright, contrasting accompaniments on the table.

• Sour cream or crème fraîche topped with minced scallions.
• Smoked salmon, capers, and thinly sliced red onions.
• A crisp, acidic salad made from shaved fennel and a heavy lemon vinaigrette.
• Braised beef brisket cooked low and slow for a hearty main course.

Frequently Asked Questions

How do you keep latkes crispy until serving?

Move finished latkes to the cooler outer flat-top ring of your Arteflame, which holds them at a gentle, warming temperature without continuing to cook the centers. On a traditional grill or stovetop, transfer them to a wire rack set over a baking sheet in a 200°F oven.

Why did my potato latkes fall apart on the grill?

Latkes typically crumble if the potatoes hold too much water or lack sufficient binder. Always squeeze the grated potatoes aggressively in a kitchen towel until fully dry, and ensure your eggs and matzo meal are evenly incorporated to glue the shreds together.

Can I make the applesauce ahead of time?

Yes, homemade applesauce stores beautifully. You can cook the applesauce entirely the day before, let it cool completely, and keep it in an airtight container in the refrigerator for up to five days. Reheat it gently in a skillet or serve it chilled.

What temperature is best for frying potato pancakes?

The cooking surface should sit between 350°F and 375°F. This specific range is hot enough to immediately sear the starches into a crust, preventing the potatoes from absorbing excess oil, yet moderate enough to allow the raw potato center to cook through.

Bringing the Kitchen Outdoors

Preparing complex, multi-component meals outdoors fundamentally changes the dynamic of hosting. Instead of standing isolated in a hot kitchen smelling of frying oil, you are front and center, cooking incredible food while enjoying the fresh air and the company of your guests.

Firing up the grill for these latkes transforms a standard side dish into an engaging culinary event. The combination of the open wood fire, the sizzling avocado oil, and the sweet aroma of simmering apples creates an atmosphere that invites everyone to gather around, watch the cooking process, and eat directly off the warm steel.