Total Time 1 hr 15 mins
AuthorMaren Ellingboe King

These appetizer-size latkes can be topped with any number of creative combinations. We’ve suggested three toppings, each of which makes enough for 20 mini latkes.

How to Make It

Step 1
1

Make latkes: Put potato and onion in a colander and set in the sink. Let drain, pressing with the back of a spoon occasionally, until no more liquid comes out, at least 30 minutes. Turn potato and onion into a medium bowl and stir in salt, pepper, flour, and egg. Mix well.

Step 2
2

Preheat oven to 300°. In a large nonstick frying pan, heat 2 tbsp. oil over medium heat until shimmering. Shape 2 tbsp. potato mixture into a ball and add to pan, flattening slightly with back of a spoon. Shape and flatten 5 more balls the same way and fry until golden brown, about 3 minutes per side. Transfer to a baking sheet and put in oven to keep warm. Repeat with remaining potato mixture, adding more oil to pan as needed. 

Step 3
3

For gingered yogurt and green apple topping: To same pan used for latkes, add apple, drizzle with vinegar, and toss to coat. Cook until slightly softened, 1 minute. In a serving bowl, mix yogurt with ginger. Spread ginger yogurt on latkes, then top each with a half-slice of apple. 

Step 4
4

For avocado cream topping: In a food processor, purée avocado, sour cream, salt, pepper, and lemon juice. Dollop avocado cream onto latkes, then top with smoked trout and cilantro leaves.

Step 5
5

For salmon roe topping: Spoon sour cream onto latkes, then top with salmon roe and dill sprigs.

Ingredients

Latkes
 3 cups coarsely shredded peeled russet or Yukon Gold potato
 1 cup grated white onion
 1/2 teaspoon kosher salt
 1/4 teaspoon freshly ground pepper
 1/4 cup flour
 1 large egg
  About 1/2 cup vegetable oil for frying
Gingered Yogurt and Green Apple Topping
 1/2 green apple, cored and thinly sliced, then slices cut in half
 1 tablespoon apple cider vinegar
 1/2 cup Greek yogurt
 1 tablespoon minced fresh ginger
Avocado Cream Topping
 1 firm-ripe avocado
 1/2 cup sour cream
  Kosher salt and freshly ground pepper to taste
 1 teaspoon fresh lemon juice
 2 filets (1/2 lb.) smoked trout, skin removed, broken into 20 roughly equal chunks
 20 cilantro leaves
Salmon Roe Topping
 3 1/2 tablespoons sour cream
 3 1/2 tablespoons salmon roe
 20 small dill sprigs

Directions

Step 1
1

Make latkes: Put potato and onion in a colander and set in the sink. Let drain, pressing with the back of a spoon occasionally, until no more liquid comes out, at least 30 minutes. Turn potato and onion into a medium bowl and stir in salt, pepper, flour, and egg. Mix well.

Step 2
2

Preheat oven to 300°. In a large nonstick frying pan, heat 2 tbsp. oil over medium heat until shimmering. Shape 2 tbsp. potato mixture into a ball and add to pan, flattening slightly with back of a spoon. Shape and flatten 5 more balls the same way and fry until golden brown, about 3 minutes per side. Transfer to a baking sheet and put in oven to keep warm. Repeat with remaining potato mixture, adding more oil to pan as needed. 

Step 3
3

For gingered yogurt and green apple topping: To same pan used for latkes, add apple, drizzle with vinegar, and toss to coat. Cook until slightly softened, 1 minute. In a serving bowl, mix yogurt with ginger. Spread ginger yogurt on latkes, then top each with a half-slice of apple. 

Step 4
4

For avocado cream topping: In a food processor, purée avocado, sour cream, salt, pepper, and lemon juice. Dollop avocado cream onto latkes, then top with smoked trout and cilantro leaves.

Step 5
5

For salmon roe topping: Spoon sour cream onto latkes, then top with salmon roe and dill sprigs.

Cocktail Latkes