Apple-Cinnamon Dessert Latkes

Apple Cinnamon Latkes

We were inspired to make this apple latke variation in the fall when apples are fresh and abundant in New England. It’s a delicious sweet option which pairs well with other Hanukkah desserts. Apple Latkes are also a wonderful addition to your Rosh Hashanah menu as they celebrate both the apples and the sweetness of the traditional Jewish New Year meal.

Makes 10-12 Small Dessert Latkes


  • 5 apples, peeled, cored & grated or spiral cut
  • 2 eggs, lightly beaten (Vegan substitute: mix 3 tbsp ground flax meal with 6 tbsp water -  let sit for 5 minutes and stir.
  • 1/2 cup all purpose flour
  • 2 tbsp arrowroot flour (helps absorb some of moisture from apples)
  • 1 tbsp sugar
  • 1 tbsp cinnamon
  • vegetable or canola oil for frying
  • confectioners sugar for dusting
  • sour cream and apple sauce or maple syrup for serving on top


  1. Peel and core apples. Process in food processor with grating blade, grate by hand with box grater or make thin spirals with a spiralizer.
  2. Place grated apple in a towel or nut bag and squeeze out the excess liquid (this is especially critical for the Vegan option).
  3. In large mixing bowl, beat eggs* and add all purpose flour, arrowroot flour, sugar and cinnamon. Add more arrowroot flour if mixture seems too wet. Stir in grated apples.
  4. Form 3” patties with your hands, squeezing out extra moisture.
  5. Heat 2-3 tbsp of oil on medium heat in sauté pan.
  6. Place patties down directly from your spatula carefully in hot oil and let cook for 3-4 minutes on one side until you can see a little brown peeking out from underneath. It might seem like they are not going to hold together but they will. You may need to just nudge them with your spatula a little.
  7. Carefully flip latkes away from your face and cook for another 3-4 minutes.
  8. Remove latkes from pan and place on paper towel lined plate to remove excess oil. Keep warm in oven on lowest setting until all latkes cooked.
  9. Serve with sour cream and apple sauce or maple syrup. Sprinkle confectioners sugar on top.
  10. * For Vegan version, omit eggs and stir in flax meal and water mixture


Make ahead tip: You can freeze your latkes after you’ve cooked them. Place them in a single layer on a parchment lined pan and freeze them in a zip-top bag. When ready to reheat, take them directly from freezer and place on cookie sheet in 350 degree oven for 15-20 minutes. Turn them over once to prevent burning.


Thank you Andy and Breaking Matzo for letting me use the photos for this post, for the yummy latke recipe, and for enlightening us with your holiday magic.

Leonard Harrison

They were delicious, just made them! Used Cornstarch instead of Arrowroot Flour and used Gala Apples!

Leave a Reply

Your email address will not be published.