Prep 0 h : 20 m
Cook 0 h : 10 m


  • 1kg floury potatoes (such as King Edward), peeled

    1 large brown onion (200g), finely chopped

    2 eggs, lightly beaten

    55g polenta

    80ml vegetable oil

    100g bottled apple sauce

    2 tbsp sour cream


  • Grate potatoes coarsely; squeeze excess moisture from potato.

    Combine potato in a large bowl with onion, egg and polenta.

    Using floured hands, shape potato mixture into 12 rounds.

    Heat oil in a large frying pan; cook latkes, in batches, until golden brown both sides.

    Drain on an absorbent paper; serve topped with apple sauce and sour cream.