Crispy Mini Potato Pancake Latkes
Latkes are undeniably the best part of Chanukah! You can use this recipe to make any kind of latke- potato, carrot, beet (those are the purple latkes above), sweet potato, etc. Basically, as long as it can be shredded it can be made into a latke! The biggest tip that I can give is to find a food processor with a shredder attachment to save you lots of time. And don’t skimp on the onions- they are the secret to a super flavorful latke!
Crispy Mini Potato Pancake Latkes
Author: Cooler Kitchen
Ingredients
- 6 large yukon golds (or the equivalent of if using a different vegetable)
- 2 large onions
- 2 well beaten eggs
- ½ cup flour
- 1tsp. salt
- Pinch of black pepper.
- 1 cup Vegetable Oil
- Kosher salt to taste
Instructions
- Peel potatoes and onions, then soak them in water in a covered bowl for one hour in a refrigerator. Remove from water and towel off. Grate or shred the potatoes and onions, then drain them really well by bunching them in a clean dish towel and squeezing out the water. Transfer the potato to a large bowl, then add the eggs, salt, pepper, and flour, mixing slowly until well incorporated. In a large, sided pan, heat the heat oil over high heat until hot but not smoking. Make silver dollar-sized balls of the latke mix and then drop into the pan one at a time. Fry until dark on both sides. Drain onto a paper towel and salt generously. Serve immediately or follow pro tip below.
Pro tip for LATKES ON DEMAND!
Right after salting, you can wrap the latkes in aluminum foil and keep them in a freezer for up to a few weeks until you want them, then just put them still frozen in a hot oven (400 degrees) until crispy and hot all the way through.
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