Mini Latkes

Mini Latkes


Prep Time:  minutes
Cook Time:  minutes
Ready In:  minutes

Categories:  ,

Yields or Serves:  

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Smaller size latkes mean you can sample a wide variety of toppings on your plate.

  • 2 Pounds Russet Potatoes
  • 2 Medium Onions
  • 2 Large Eggs
  • 3/4 Cup Matzo Meal
  • 1 Teaspoon Baking Powder
  • 1 1/2 Teaspoons Kosher Salt
  • 1/2 Teaspoon Freshly Ground Pepper
  • 3/4 Cup Canola Oil (Divided)
  1. Preheat oven to 300 degrees.
  2. Peel potatoes. Using a box grater or the grater disk on a food processor, grate the peeled potatoes and onions. Transfer both to a large-size kitchen towel or cheesecloth and squeeze out any liquid.
  3. In large-size bowl, combine potato mixture, eggs, matzo meal, baking powder, and kosher salt. Season with freshly ground pepper.
  4. In 12-inch skillet heat 1/4 cup oil on a medium-high heat. Working in batches add 1 heaping tablespoons potato mixture to the pan and press down gently with a spatula to form 1 1/2-inch circles. Cook 2 to 3 minutes per side until golden brown.
  5. Transfer latkes to wire rack set inside a baking sheet. Place latkes in oven to keep warm. Repeat with remaining potato mixture, adding more oil to the pan as needed.
  6. Serve with an assortment of toppings like applesauce, sour cream, salmon, horseradish, fresh dill, Greek yogurt, pomegranate seeds, or ketchup.
  7. Serves 8
  8. Prep Time: 20 Minutes Cook Time: 25 Minutes Total Time: 45 Minutes
  9. "Work With What You Got!"
  10. ©Tiny New York Kitchen © 2019 All Rights Reserved


Victoria has been cooking and writing recipes since she was a a young girl. Originally from Nebraska, her appreciation for culinary technique took off when she moved to Lyon, France. Victoria is published in Hearst Newspapers, Greenwich Free Press, New Canaanite, and more.

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