What? You thought latkes came in one flavor? Not even.
These little one-bite latkes will save you from having to slave over a frying pan filled with hot oil on Hanukkah/Thanksgiving. Think of these as a side dish or even an appetizer to keep everyone slightly stuffed while dinner is cooking. It’s the kind of little savory treat that makes the holiday feel special – everyone will think you slaved for hours and no one has to know these took five minutes to get into the oven. I won’t tell.
Use any kind of potato you like, even a mix of sweet potato and regular. We prefer red for the flavor and bite. Double the recipe if you like. It is very forgivable and one of those recipes that you can fiddle with happily. Just be sure to use one egg and two tablespoons of flour and 1 tablespoon of oil for every pound of potato. Don’t be tempted to increase the size of the apple (from small to enormous) because it is supposed to be a nice background flavor – too much apple and the latke bite will stay soggy. The key to a crispy latke is making sure the potato liquid is fully removed from the mixture which is why squeezing it in a clean towel (sans the fabric softener) is important. Don’t skip this step and be sure to wring it out until all the liquid is gone.
Don’t be shy about pressing your thumb into the mixture in the pan – it should look like a small tart shell or a thumbprint cookie with high sides. That way the potato is the same depth all around and cooks evenly – mostly crunchy with a tiny bit of a soft inside. The bottom should bake until it is very crispy so be sure to adjust the baking time if necessary because all ovens are slightly different from one another. Until it turns to carbon, it’s all good.
It’s official now, here in the Canteen kitchen. Holiday music, holiday ingredients, holiday smells and most of all, happy holiday bakers. Talk to me again at the end of December. We might be ready for summer by then. But until then – let it snow (somewhere else).
|Thanksgivukkah Potato Apple Latke Bites|| |
- 1 pound (4 small-ish) potatoes, coarsely grated
- 1 small tart apple, peeled and finely diced
- 1 extra-large egg
- ½ teaspoon kosher salt (or to taste)
- Freshly ground pepper to taste
- 2 tablespoons Canteen flour blend or any AP GF flour (see notes)
- 1 tablespoon high heat neutral vegetable oil
- 2-4 tablespoons sour cream
- Chopped chives (optional)
- Generously spray a 24-count mini muffin tin with nonstick spray. Preheat oven to 375°F.
- Grate potatoes into a medium bowl. Add finely chopped apple, mix to combine. Place mixture in a clean kitchen towel and squeeze out all the liquid. In the same bowl combine newly squeezed potato-apple mixture with egg, salt, pepper, flour and oil. Stir to thoroughly combine. Scoop by generous tablespoons into prepared pan. Press a clean thumb into each opening creating a dent making the sides tall so it looks like a little tart shell. Bake 35 minutes. Turn oven temperature down to 350°F and bake 20-30 minutes more or until potatoes are golden brown and crunchy on the edges and cooked all the way through. Top with a dollop of sour cream and sprinkle freshly chopped chives on top, if desired. Serve warm. Makes 24 Latke mini bites.