Quick Recipe Version (TL;DR)
Quick Ingredients
- 2 lb (900 g) russet potatoes, peeled
- 1 medium yellow onion (6 oz/170 g)
- 2 large eggs
- 1/3 cup (35 g) matzo meal
- 1 1/2 tsp kosher salt (Diamond Crystal), plus more to finish
- 1/2 tsp freshly ground black pepper
- 1/2 tsp baking powder (optional)
- 1 1/2 cups neutral oil (for frying; you will not use it all)
- 1 cup applesauce
- 1 cup sour cream
- 2 tbsp finely snipped chives
Do This
- 1. Heat oven to 250°F (120°C). Set a rack on a sheet pan. Preheat 1/4 inch oil in a skillet to 350°F (175°C).
- 2. Grate potatoes and onion on large holes. Briefly rinse potatoes, then squeeze both very dry in a towel.
- 3. Let the squeezed liquid sit 2 minutes; pour off water and scrape the settled starch into a bowl.
- 4. Whisk eggs, salt, pepper, baking powder, and matzo meal with the reserved starch. Fold in potato-onion.
- 5. Fry heaping tablespoonfuls, flattening to 2-inch rounds; cook 2–3 minutes per side until deep golden and lacy.
- 6. Keep batches warm on the rack. Top each with 1 tsp applesauce, 1 tsp sour cream, and chives. Serve hot.
Why You’ll Love This Recipe
- Mini size means ultra-crispy, lacy edges with tender centers.
- Classic toppings—applesauce, cool sour cream, fresh chives—hit sweet, tangy, and savory notes.
- Make-ahead friendly: re-crisp beautifully in the oven.
- Perfect for parties, snacking, or a cozy starter.
Grocery List
- Produce: Russet potatoes, yellow onion, chives
- Dairy: Eggs, sour cream
- Pantry: Matzo meal, kosher salt, black pepper, baking powder, neutral frying oil, applesauce
Full Ingredients
Latke Mixture
- 2 lb (900 g) russet potatoes, peeled
- 1 medium yellow onion (6 oz/170 g), peeled
- 2 large eggs
- 1/3 cup (35 g) matzo meal
- 1 1/2 tsp kosher salt (Diamond Crystal; use 1 tsp if Morton)
- 1/2 tsp freshly ground black pepper
- 1/2 tsp baking powder (optional, for extra lift)
For Frying
- 1 1/2 cups neutral oil (canola, peanut, or sunflower); you will use enough to maintain a 1/4-inch depth in the pan
For Serving
- 1 cup unsweetened applesauce
- 1 cup full-fat sour cream
- 2 tbsp finely snipped fresh chives
- Flaky sea salt, to finish (optional)
Step-by-Step Instructions
Step 1: Set up your station
Heat the oven to 250°F (120°C). Set a wire rack on a rimmed sheet pan for draining and keeping latkes crisp. Place a large, heavy skillet (cast iron or stainless steel) over medium-high heat and add enough oil to reach 1/4 inch depth. Bring the oil to 350°F (175°C). Have a slotted spatula, paper towels, and a large mixing bowl ready.
Step 2: Grate potatoes and onion
Peel the potatoes and onion. Grate both on the large holes of a box grater (or use a food processor with a shredding disk). If using a box grater, rotate the potatoes to keep shreds long. Briefly rinse the potato shreds under cold water (10–15 seconds) to wash away the excess surface starch that can make the mixture gummy.
Step 3: Squeeze out moisture and capture starch
Transfer the grated potatoes and onion to the center of a clean kitchen towel. Twist and wring hard over the sink until the shreds are very dry. Let the expressed liquid stand in a bowl for 2 minutes; pour off the water and scrape the white potato starch that settled at the bottom into a large mixing bowl—this starch helps bind and crisp the latkes.
Step 4: Make the latke batter
To the bowl with the reserved starch, whisk in the eggs, salt, pepper, baking powder (if using), and matzo meal. Add the squeezed potato-onion mixture and fold until evenly coated. The mixture should be moist but not wet; if it seems runny, sprinkle in 1–2 tsp more matzo meal.
Step 5: Fry the mini latkes
When the oil reaches 350°F (175°C), drop in heaping tablespoonfuls of batter, spacing them out. Immediately flatten each to 2-inch rounds with the back of the spoon. Fry 2–3 minutes per side until deep golden brown with lacy edges. Adjust heat to maintain 340–360°F and add oil as needed to keep a 1/4-inch depth.
Step 6: Drain and keep crisp
Transfer cooked latkes to the prepared rack in the oven. Lightly season with a pinch of salt while hot. Continue frying in batches until all the batter is used.
Step 7: Top and serve
Arrange latkes on a warm platter. Top each with about 1 tsp applesauce and 1 tsp sour cream. Sprinkle with chives and a tiny pinch of flaky sea salt, if desired. Serve immediately while the edges are audibly crisp.
Pro Tips
- Dryness equals crispness: wring the potato-onion mixture until no more liquid drips.
- Use the settled potato starch for better binding and shatter-crisp edges.
- Keep them mini (about 2 inches). Smaller latkes fry faster and stay lacy.
- Maintain oil at 350°F; too cool equals greasy latkes, too hot scorches the edges.
- Re-crisp in a 425°F (220°C) oven for 5–8 minutes, directly on a rack.
Variations
- Scallion-Dill: Fold in 2 tbsp sliced scallions and 1 tbsp chopped dill; serve with lemony sour cream.
- Smoked Salmon Bites: Top with sour cream, a ribbon of smoked salmon, and a caper.
- Spiced Applesauce: Warm applesauce with a pinch of cinnamon and a tiny splash of lemon juice.
Storage & Make-Ahead
Latkes are best fresh, but they store and reheat well. Refrigerate cooled, untopped latkes in an airtight container for up to 3 days, or freeze in a single layer then transfer to a bag for up to 1 month. Reheat on a rack over a sheet pan at 425°F (220°C): 8–10 minutes from chilled or 15–20 minutes from frozen, flipping once. Do not hold raw batter for long; instead, grate potatoes and fry soon after mixing. You can chop chives and portion toppings up to 2 days ahead.
Nutrition (per serving)
Approximate (4 mini latkes with toppings): 360 calories; 18 g fat; 42 g carbohydrates; 7 g protein; 560 mg sodium. Values will vary with oil absorption and topping amounts.
