Mini Latke Trio
Prep Time Minutes 30
Cook Time 60 Minutes
Passive Time
Servings People
| Prep Time Minutes 30 | Cook Time 60 Minutes | Passive Time | Servings People |
These little latkes are a great Hanukah finger food for your next party. Each latke comes with its own sauce that you can put on top. Try the traditional latkes with homemade applesauce, the zucchini latkes with lemon zest cream or the sweet potatoe latkes with sriracha aioli. If you make them all, have a taste test to see which ones your guests like best!
Ingredients
Traditional Latkes with Homemade Applesauce
- 6 Russet potatoes peeled and rough chopped
- 1 Onion large, rough chopped
- 3 Eggs
- Salt and Pepper to taste
- Cheesecloth
- Oil for frying (Grapeseed, peanut or Canola)
- 6-8 Apples peeled, cored and rough chopped (may favorites for sauce are Braeburn, but most other apples will be just fine)
- Water
- Cinnamon optional
- Brown Sugar optional
Zucchini Latkes with Lemon Zest Cream
- 3 Zucchinis medium-large sized
- 1 TBS Salt
- 2 Eggs
- 3 Scallions sliced thin
- Salt and Pepper to taste
- 3/4 Cup Flour
- 1/2 tsp Baking Powder
- Oil for frying (Grapeseed, peanut or Canola)
- 1 Cup Sour cream or crame fraiche
- Zest of 1 lemon
- 1 TBS Lemon juice
- 1 Clove Garlic use a small clove, grated on a microplane
- salt and pepper to taste
Sweet Potato Latkes with Sriracha Ailoi
- 1 lb Sweet Potatoes grated on medium sized holes on box rater or grating blade of food processor
- 1/3 cup Flour
- 2 Eggs lightly beaten
- 1/2 tsp black pepper
- 1 tsp Salt
- 1/2 Cup Mayo
- 1 TBS Sriracha more or less depending on your spicy factor
- 1 tsp Apple cider vinegar
- 1 lb Sweet Potatoes grated on medium sized holes on box rater or grating blade of food processor
- 1/3 cup Flour
- 2 Eggs lightly beaten
- 1 tsp Salt
- 1/2 tsp black pepper
- 1/2 Cup Mayo
- 1 TBS Sriracha more or less depending on your spicy factor
- 1 tsp Apple cider vinegar
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Ingredients Traditional Latkes with Homemade Applesauce
Zucchini Latkes with Lemon Zest Cream
Sweet Potato Latkes with Sriracha Ailoi
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Traditional Latkes with Homemade Applesauce
- Place half of the rough chopped potatoes and onions in the food processor with the regular blade and pulse until they are finely chopped, just before they become too mushy. Place in a large bowl and repeat with the remaining potatoes and onions. (Make sure to do a mixture of the potatoes and onions, as the onions will prevent the potatoes from turning brown).
- In batches, place some of the potato and onion mixture into cheesecloth and wring out and discard all of accumulated liquid. Place the now dried potato and onion mixture into a new bowl. Continue to do this until you have dried out the rest of the potato and onion mixture.
- Place the eggs in the now empty food processor and pulse until they are well mixed. Add the beaten eggs to bowl with the dry potato mixture and mix together well. The latke batter should be relatively yellow and egg-y looking.
- Season liberally with salt and some pepper. (If you are not scared of raw eggs, you may want to stick your finger in to make sure there is a slightly salty taste to make sure there is enough seasoning.
- Heat a large heavy sautee pan over medium high heat with about a ½ to 1/3 inch deep oil. You will know the oil is ready when you stick the handle of a wooden spoon in the oil and bubbles form around the wood. (Do not let the oil start smoking)
- If you are making regular sized latkes, spoon 1/8 Cup potato mixture per latke into oil and flatten to 2-3-inch diameter with a slotted spatula. If you are making mini latkes, you will only need a about a spoonful of batter. Play around with the quantities and sizes.
- Cook latkes until golden brown on one side and flip and repeat – about 3 minutes on each side. You may need to add more oil to the pan as you go. If oil starts to get too many burnt bits in it, you can either skim it or clean out and start with some new oil.
- When both sides are brown, remove to a paper lined sheet tray to degrease.
- If you are not eating the latkes immediately, keep the cooked latkes warm in a warming drawer or a low temperature oven. Serve traditional latkes with with cold homemade applesauce, recipe below.
- For the Applesauce: Place the apples in a saucepan with enough water to just barely cover the apples. Cover and bring to boil and then simmer until the apples are soft enough to be mashed. Use a fork or potato masher to turn the apples into sauce. I prefer to leave some chunks, but you can make it as smooth or lumpy as you like. I like my sauce to taste like pure apple goodness, but if you like, add additional flavorings like brown sugar and cinnamon.
Zucchini Latkes with Lemon Zest Cream
- Grate zucchinis on a box grater on the large holes or with the grating blade on a food processor.
- Place a wire sieve over a large bowl and place the zucchini in the sieve.
- Mix zucchini in the sieve with 1 TBS salt and let sit and drain for 10 minutes. Squeeze out any remaining liquid.
- In a large bowl, mix zucchini with scallions, eggs, flour, baking powder and salt and pepper to taste.
- Follow frying instructions from above.
- Serve with a dollop of lemon zest cream. To make the lemon zest cream, mix all remaining ingredients together and let sit to meld flavors for ½ hour if you can.
Sweet Potato Latkes with Sriracha Aioli
- For the sweet potato latkes, stir together potatoes, flour, eggs, salt, and pepper. Follow frying directions above. Serve with a dollop of Sriracha aioli.
- To make the sriracha aioli, mix the mayo, sriracha and vinegar together!
