Crispy Mini Potato Pancake Latkes

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
  • 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
  1. 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.


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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