Dec 20, 2017

Mini Bougie Latkes

Prep Time: 10 mins
Cook Time: 20 mins
Golden brown latkes with a crunchy exterior and the soft inside, similar to hash browns, served with a dollop of sour cream, caviar & chives.

jump toRECIPE

One of my favorite uses of potatoes is latkes. My recipe uses russet potatoes, matzo meal, egg, and onion, seasoned with salt and pepper, which are then fried to crispy perfection.

I love perfectly golden brown latkes with a crunchy exterior and the soft inside, similar to hash browns, served with a dollop of sour cream and/or applesauce on top. These latkes are mini size to get the optimal crispy outside to fluffy inside ratio! These ones extra fancy with crème fraîche, caviar and chives but you can always top it with the traditional sour cream and applesauce if preferred.

Mini Bougie Latkes

Components of Latkes

People are very particular about their latkes. It’s just one of those dishes that people pride themselves on and prepare it the way their family always did.

The dish comes down to 4 components:

  1. The base (the potato)
  2. The binder (eggs and flour, matzo, or potato starch etc.)
  3. The seasoning (lots of salt)
  4. The frying oil (I use a combination of schmaltz and a neutral oil like canola or vegetable oil)
frying latkes in cast iron skillet in canola oil and schmaltz chicken fat for a golden brown exterior

Key Ingredients in This Recipe

  • Schmaltz – While I love frying things in chicken fat (schmaltz) it can be hard to find large amounts of it if you aren’t roasting like 10 chickens (though I do recommend saving and freezing any leftover chicken fat). Instead I opt to use a combination of both schmaltz and canola oil. In a pinch using only canola oil will do, I just love the added flavor you get from the chicken fat.
  • Canola oil – A neutral oil like canola oil or vegetable oil it has a higher smoke point than many other oils and as opposed to schmaltz, it can be easily bought in larger batches.
  • Potatoes – Russet potatoes are the best potatoes for making latkes because of their high starch content. Also known as Idaho potatoes, they’re large, starchy, oblong potatoes. The starchy potato helps the latkes to hold their shape as they cook.
  • Yellow onion – I use yellow onion in this recipe for its mellow flavor when cooked. These onions with a brownish yellow papery skin are a great all-purpose cooking onion.
  • Matzo meal – Matzo meal is made by grinding up matzo, a traditional Jewish unleavened bread. It’s used to help bind the latkes together and keep them from falling apart as they cook.
mini bougie latkes with crispy golden brown crust of shredded potatoes topped with caviar, creme fraiche and chives

How to Make This Mini Bougie Potato Latke Recipe

  1. Grate potatoes and onions. Peel the potatoes into cold water so they don’t oxidize. Fit a food processor with a grater attachment. Grate the potatoes and onions and place into a large mixing bowl.
  2. Squeeze excess moisture. Wrap the mixture in cheesecloth and squeeze all the excess liquid from the potatoes and onions then return them to the mixing bowl.
  3. Mix the latkes. Add the eggs, matzo meal, baking powder, salt and pepper and use a wooden spoon to combine. The mixture should be wet and thick.
  4. Heat oil. Add the schmaltz and enough oil to fill a large cast iron skillet 1/8” of the way up and heat over medium heat until the oil is hot and shiny.
  5. Shape latkes. Working in batches to not overcrowd the pan, scoop the latke batter in heaping spoonfuls and use your hands to shape into a disc.
  6. Fry the latkes. Add to the pan and fry until golden brown on both sides and the edges are crispy, about 3 to 4 minutes total. Use a spatula to remove to a paper towel lined plate to drain. Repeat with the remaining batter.
  7. Assemble and serve. Serve latkes hot topped with crème fraîche, chives and caviar.
closeup of mini bougie latkes topped with caviar, creme fraiche and chives

Tips and Tricks for This Recipe

  • Don’t be afraid to be heavy handed with the salt in this potato latke recipe. The starchy potatoes eat up all the salt so to keep them perfectly seasoned you have to add more than you think you need.
  • Make sure you squeeze any excess water from the potatoes.
  • Of course you could always use this recipe to make normal size latkes as well! I just prefer bite-size latkes (smaller latkes = more crunch!).
  • After peeling the potatoes add them to a bowl of cold water to keep them from oxidizing.
plated bougie latkes with caviar recipe from cooking with cocktail rings

Other Recipes to Try

If you enjoy this recipe, I recommend checking out some of these:

Mini Bougie Latkes

Print Pin
Prep Time 10 mins
Cook Time 20 mins
Serves 30 small latkes

Ingredients:

  • pounds large Russet potatoes (about 3 large potatoes)
  • 1 medium yellow onion, chopped
  • 2 large eggs, lightly beaten
  • ¼ cup matzo meal
  • 2 teaspoons baking powder
  • teaspoons kosher salt
  • ¼ teaspoon freshly ground black pepper
  • 1 cup schmaltz*
  • Canola oil, as needed, for frying
  • ½ cup crème fraîche
  • 2 tablespoon diced chives
  • 1 ounce white sturgeon caviar (optional)

Instructions:

  • Peel the potatoes into cold water so they don’t oxidize. Fit a food processor with a grater attachment. Grate the potatoes and onions and place into a large mixing bowl.
  • Wrap the mixture in cheesecloth and squeeze all the excess liquid from the potatoes and onions then return them to the mixing bowl.
  • Add the eggs, matzo meal, baking powder, salt and pepper and use a wooden spoon to combine. The mixture should be wet and thick.
  • Add the schmaltz and enough oil to fill a large cast iron skillet 1/8” of the way up and heat over medium heat until the oil is hot and shiny.
  • Working in batches to not overcrowd the pan, scoop the latke batter in heaping spoonfuls and use your hands to shape into a disc.
  • Add to the pan and fry until golden brown on both sides and the edges are crispy, about 3 to 4 minutes total. Use a spatula to remove to a paper towel lined plate to drain. Repeat with the remaining batter.
  • Serve latkes hot topped with crème fraîche, chives and caviar.

DID YOU MAKE THIS?

TAG ME ON INSTAGRAM TO BE FEATURED ON MY STORIES! @cookingwithcocktailrings

Rate + Review

WHAT DID YOU THINK OF THIS RECIPE?

Your email address will not be published. Required fields are marked *

Recipe Rating