Recipe courtesy of
Amy Stevenson
for
Food Network Kitchen
Recipe courtesy of
Amy Stevenson
for
Food Network Kitchen
Watch how to make this recipe.
Potato Tot Latkes
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- Level: Intermediate
- Total: 35 min
- Active: 35 min
- Yield: 6 to 8 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 8 servings
- Calories
- 177
- Total Fat
- 7 g
- Saturated Fat
- 3 g
- Carbohydrates
- 25 g
- Dietary Fiber
- 2 g
- Sugar
- 2 g
- Protein
- 4 g
- Cholesterol
- 36 mg
- Sodium
- 371 mg
These crispy, bite-size potato fritters are a playful twist on the classic Hanukkah potato pancakes — perfect for dipping and snacking. Shaped like mini tots and shallow-fried until golden, they’re a crunchy, crowd-pleasing addition to any holiday spread. The creamy, herby dipping sauce with capers and horseradish adds a tangy punch that perfectly balances the richness of the tots. While they’re bound to be a Hanukkah hit, they’re just as welcome for game day or casual gatherings. You can switch out the sauce for ketchup, burger “special sauce” or your favorite dip for a delicious any-time treat. Using a food processor to shred the potatoes and onion makes preparing the latke batter a breeze, but you could also use a box grater.
- Level: Intermediate
- Total: 35 min
- Active: 35 min
- Yield: 6 to 8 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 8 servings
- Calories
- 177
- Total Fat
- 7 g
- Saturated Fat
- 3 g
- Carbohydrates
- 25 g
- Dietary Fiber
- 2 g
- Sugar
- 2 g
- Protein
- 4 g
- Cholesterol
- 36 mg
- Sodium
- 371 mg
Ingredients
Dipping Sauce:
Latkes:
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Directions
Special equipment:
a deep-fry thermometer- For the dipping sauce: Combine the sour cream, chives, dill, horseradish and capers and brine in a medium bowl and stir to combine. Season with salt and pepper to taste. Cover and refrigerate until ready to serve.
- For the latkes: Quarter the peeled potatoes lengthwise and shred them in a food processor with the coarse holes of the shredding disk or shred them whole on the large holes of a box grater. Transfer the potatoes to a clean kitchen towel. Squeeze out any excess liquid and place the potatoes in a large bowl. Quarter the onion and grate it in the food processor with the same blade or shred it whole on a box grater and transfer to the bowl, leaving any excess onion liquid behind. Add the egg, matzo meal, baking powder, 2 teaspoons salt and several grinds of pepper. Mix well until the mixture sticks together when pressed between your fingers.
- Scoop a heaping tablespoon of potato mixture into your hand and pat into a cylinder. Place on a baking sheet and repeat with the remaining mixture.
- When you’re ready to fry, heat 1 inch of oil in a wide pot or large straight-sided skillet until it registers 360 degrees F on a deep-fry thermometer. Line a baking sheet with a cooling rack. Fry the cylinders in 2 to 3 batches until deep golden and very crisp, 4 to 6 minutes per batch; be sure not to crowd the pan and let the oil return to temperature between batches. Use a slotted spoon to place the tots on the rack to drain. Season with salt while still hot and serve immediately with the dipping sauce.
