Mini Potato Latkes with Apple Creme Fraiche

This post may contain affiliate links. Please see my affiliate disclosure for more information.

Traditional crispy potato latkes are topped with creamy apple creme fraiche in these tasty bite-size appetizers perfect for Hanukkah entertaining.

Even though it’s no surprise that the holidays arrive every year in December, it still seems that we are always scrambling to get our shopping done and menus planned.

I swear I end up paying as much in expedited shipping as I do for the gifts themselves. And the wrapping! Let’s just say I forsee many late nights spent with ribbons, paper, bows, and Netflix to keep me company.

But the shopping has to wait, because it’s time to think holiday food. We’ll be entertaining kids and adults so I need to craft a menu to please both crowds.

I know I’ll be making a couple French onion tarts, a hot, gooey dip and maybe even a hearty winter soup served in shooters for easy sipping.

And don’t forget the cocktails. My cranberry ginger fizz is a holiday must and I’m thinking a steaming mug of hot buttered rum is definitely in the cards for quiet night by the fire.

But where is Hanukkah in the celebration? Well, let’s just say it’s being very well represented in the form of mini potato latkes.

Hanukkah just wouldn’t be Hanukkah without a pile of crispy potato pancakes on the table. Because our Saturday celebration is very casual, I plan to serve a grazing style menu which means loads of small bites on small plates.

I’ll miniaturize the latkes so they can be easily snatched from the table and popped in mouths. And instead of the usual bowls of sour cream and applesauce alongside, I’ve created a sort of marriage between the two for easy topping. Finish with a sprinkle of chives for the win.

Whatever you’re celebrating this year, I would like to wish you a joyous and peaceful holiday from my home to yours. May your house be filled with laughter and love and your table teeming with all of your holiday favorites. Merry, happy everything!

Let’s make Mini Potato Latkes

1. Peel and cut potatoes and the onion.
2. Shred or grate the potatoes and onion. Drain well!
3. Add the salt, flour, and lightly beaten eggs.
4. Mix to combine.
5. Heat the canola oil in a large nonstick pan and drop spoonfuls (or mini scoops) of the potato mixture into the pan. Flatten slightly and cook until golden brown.
6. Flip and cook on the other side until golden brown. Hold in a warm oven on a sheet pan while you cook the remaining latkes.

Tips for success

• Traditionally latkes were made with potatoes shredded on a grater, but a food processor fitted with a shredding blade makes quick work of the grating.
• Drain the potatoes very well before mixing with the flour and eggs. Drain them in a colander by pressing on them, and then wrap large scoops in a kitchen towel or paper towels and squeeze out the excess moisture.
• I use an ice cream scoop to portion out the latkes, it’s neater and makes latkes that are uniform in size.
• Test your oil to make sure it is sizzling hot before dropping the latkes into the pan. You want to see and hear that sizzle!
• Drain the fried latkes on a sheet tray fitted with a rack for the crispiest results and hold them in a warm oven while you fry the remaining latkes.

4.67 from 3 votes

Print

Mini Potato Latkes with Apple Creme Fraiche

Prep Time

40 mins

Cook Time

45 mins

Total Time

1 hr 25 mins

 

Traditional crispy potato latkes are topped with creamy apple creme fraiche in these tasty bite-size appetizers perfect for Hanukkah entertaining.

Course: Appetizer

Cuisine: Jewish

Keyword: applesauce, potato latkes

Servings: 8 Servings

Calories: 291 kcal

Author: Cathy Roma | What Should I Make For…

Ingredients

Potato Latkes

• 3 lbs yukon gold potatoes (yellow potatoes)
• 1 large onion
• 1 1/2 tsp kosher salt (plus extra for sprinkling)
• 4 eggs, lightly beaten
• 1 cup AP flour
• Canola oil for frying

Apple Creme Fraiche

• 8 oz creme fraiche
• 8 oz homemade applesauce (chunky store-bought can be substituted)

Instructions

Potato Latkes

1. Peel and rough chop the potatoes and onion. Fit a food processor with a shredding (grating) disc and shred the onions and potatoes. Alternatively you can grate them using a cheese grater.

2. Place the grated onions and potatoes together in a colander and press on them to release excess moisture. To ensure that they’re really dry, I place them inside a towel in smaller amounts and tightly squeeze until no more liquid is released.

3. Mix the drained potatoes and onion with the salt, flour, and egg until just combined.

4. Preheat oven to 250 degrees and line a sheet pan with paper towels or a rack.

5. Pour enough oil to cover the bottom of a large non-stick skillet and heat over high heat until the oil is hot but not smoking. Using a small scoop or tablespoon, scoop the potato mixture and drop into the pan.  (You will fry these in several batches.)

6. Cook, pressing down lightly to flatten the latkes, until the first side is golden brown, then flip them carefully to the other side. Season with kosher salt and cook until golden brown. Place them on the baking sheet fitted with a rack or lined with paper towels and hold them in the oven to keep warm as you fry the remaining latkes. Repeat until the potatoes mixture is all gone.

Apple Creme Fraiche

1. Mix together the creme fraiche and applesauce.

To Serve

1. Top each latke with a spoon of the apple creme fraiche or serve alongside.

Recipe Notes

Yields about 36 latkes

• Traditionally latkes were made with potatoes shredded on a grater, but a food processor fitted with a shredding blade makes quick work of the grating.
• Drain the potatoes very well before mixing with the flour and eggs. Drain them in a colander by pressing on them, and then wrap large scoops in a kitchen towel or paper towels and squeeze out the excess moisture. 
• I use a small ice cream or tablespoon to portion out the latkes, it’s neater and makes latkes that are uniform in size.
• Test your oil to make sure it is sizzling hot before dropping the latkes into the pan. You want to see and hear that sizzle!
• Drain the fried latkes on a sheet tray fitted with a rack for the crispiest results and hold them in a warm oven while you fry the remaining latkes. 

Making Ahead?

The latkes can be fried, cooled, and frozen for up to 2 months or stored for up to three days in the refrigerator. Drain and cool the latkes, then layer between wax or parchment paper in gallon-size plastic bags. Rewarm the potato latkes in a 350 degree oven straight from the frig or freezer until heated through.

Nutrition Facts

Mini Potato Latkes with Apple Creme Fraiche

Amount Per Serving

Calories 291 Calories from Fat 72

% Daily Value*

Fat 8g12%

Saturated Fat 4g25%

Trans Fat 1g

Cholesterol 97mg32%

Sodium 502mg22%

Potassium 844mg24%

Carbohydrates 47g16%

Fiber 5g21%

Sugar 6g7%

Protein 9g18%

Vitamin A 307IU6%

Vitamin C 35mg42%

Calcium 71mg7%

Iron 3mg17%

* Percent Daily Values are based on a 2000 calorie diet.

Update Notes: This post was originally published in December 2016 but was republished with step by step photos and tips in December 2018.