Fancy Mini Latkes
Golden brown latkes with a crunchy exterior and the soft inside, similar to hash browns, served with a dollop of sour cream, caviar & chives.
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These crispy golden mini latkes are everything you love about traditional potato pancakes—crunchy on the outside, tender on the inside, and fried to perfection. Topped with crème fraîche, caviar, and chives, they’re a fun and festive twist on a Hanukkah classic, but also perfect for holiday parties and entertaining all season long. If you enjoy this recipe, try my maple roasted pumpkin crostini with blue cheese and pumpkin seeds or my potato and cheese pierogi for more appetizer inspiration.
Why You’ll Love This Recipe
- Crispy and flavorful — Every bite delivers a satisfying crunch with a fluffy potato center.
- Perfect for entertaining — Mini size makes them easy to serve as elegant hors d’oeuvres.
- Traditional with a twist — Classic Jewish comfort food elevated with a luxe topping of caviar and crème fraîche.
Tips and Tricks For Latkes
- 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.
- If serving large batches of latkes, add them to a baking sheet and keep them warm in the oven at 200ºF (93ºC).
Components of Latkes
People are very particular about their potato 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:
- The base – The potatoes are shredded with onion for the base.
- The binder – Eggs and flour, matzo, or potato starch are used to bind the potato mixture together.
- The seasoning – Lots of salt! Since potatoes are so starchy they can hold a lot of salt.
- The frying oil – I use a combination of schmaltz and a neutral oil like canola or vegetable oil to fry the latkes. It’s important the oil is hot before adding the latkes.
How to Make this Without a Food Processor
While a food processor fitted with a grate attachment cuts down on the time and effort for making the latkes, it is not necessary. You can simply shred the onions and potatoes by hand using a handheld cheese grater.
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). 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 boost of flavor the chicken fat adds. If you can’t find schmaltz at the store, save it from your roasted chicken!
- 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.
A full ingredient list with exact amounts can be found in the recipe card below.
Pro Tip
For the crispiest latkes, make sure to squeeze out as much liquid as possible from the shredded potatoes and onion—excess moisture makes them soggy.
Swaps & Substitutions
- Potatoes: Yukon gold potatoes can be used, though russets yield the crispiest latkes.
- Matzo meal: Replace with all-purpose flour, panko, or potato starch.
- Schmaltz: Use only canola, vegetable, or grapeseed oil if you don’t have chicken fat.
- Toppings: Swap caviar for smoked salmon, caramelized onions, or keep it traditional with applesauce.
- Dairy-free option: Replace crème fraîche with a dairy-free sour cream alternative.
Special Equipment
Food processor – A food processor fitted with a grater attachment makes quick work of shredding the potatoes and onion, saving time and ensuring even texture.
How to Make This Mini Potato Latke Recipe (Step-by-Step)
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 bowl.
See below for shredding potatoes without a food processor.
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 ¼” 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 spoonfuls and use your hands to shape into a small disc.
Add to the hot oil 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 potato mixture.
Serve latkes hot topped with crème fraîche, chives and caviar.
How to Serve This Recipe
- These mini latkes are best enjoyed hot and crisp, served straight from the skillet.
- For a more elegant presentation, top each latke with crème fraîche, a touch of caviar, and a sprinkle of chives.
- If you prefer a traditional approach, serve them with sour cream and applesauce.
- They also make a delicious addition to a holiday appetizer spread with smoked salmon, cream cheese, and fresh herbs.
How to Store This Recipe
- Cooked latkes can be stored in an airtight container in the refrigerator for up to three days.
- To reheat, arrange them on a baking sheet and warm in the oven at 375ºF until hot and crisp.
- For longer storage, place the latkes in a single layer on a baking sheet, freeze until solid, and then transfer to a freezer-safe bag or container for up to two months.
- Frozen latkes can be reheated directly from the freezer in the oven, making them a convenient make-ahead option.
- It is best to add any toppings just before serving so the latkes maintain their crunch.
FAQ – Frequently Asked Questions
Can I make these latkes ahead of time?
Yes! Fry them in advance, refrigerate or freeze, then reheat in the oven until crispy before serving.
What’s the best oil for frying latkes?
A combination of schmaltz and canola oil adds great flavor, but all-neutral oils (like vegetable or grapeseed oil) work well too.
Can I make these larger instead of mini?
Absolutely—just scoop larger portions of batter into the pan and fry slightly longer to cook through.
Are latkes gluten-free?
They can be! Swap the matzo meal for potato starch or gluten-free flour.
Other Recipes to Try
If you enjoy this mini latkes recipe, I recommend checking out some of these:
Fancy Mini Latkes
Rate this Recipe
Equipment:
Ingredients:
- 2½ pounds large Russet potatoes (about 3 large potatoes)
- 1 medium yellow onion, chopped
- 2 large eggs, lightly beaten
- ⅓ cup matzo meal
- 2 teaspoons baking powder
- Kosher salt, as needed
- Freshly ground black pepper, as needed
- 1 cup schmaltz (chicken fat)
- 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 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 ¼” 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.
Notes:
For the crispiest latkes, make sure to squeeze out as much liquid as possible from the shredded potatoes and onion—excess moisture makes them soggy.
Nutrition:
Calories: 111kcal | Carbohydrates: 8g | Protein: 2g | Fat: 8g | Saturated Fat: 2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Trans Fat: 0.001g | Cholesterol: 24mg | Sodium: 153mg | Potassium: 176mg | Fiber: 1g | Sugar: 1g | Vitamin A: 52IU | Vitamin C: 3mg | Calcium: 28mg | Iron: 0.5mg
DID YOU MAKE THIS?
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This was amazing! I halved the recipe and used flour. Absolutely delicious! And just the right size for caviar and sour cream. Excellent!
So happy to hear that Robin! Thank you for sharing!!