While Hanukkah is traditionally known as the festival of lights, it has also become synonymous with another delightful aspect: fried foods. Chief among these is the beloved latke, the crispy potato pancake often paired with applesauce or sour cream. But for many cooks, the process of making latkes can be tedious and messy, filled with the hassle of shredding, soaking, and frying potatoes.
Freelance pastry chef and recipe developer Zoë Kanan, who shared her culinary tip on social media, came up with an ingenious hack aimed at simplifying this holiday staple. Her method substitutes traditional latke preparation with the more convenient Ore Ida Onion Tater Tots, allowing anyone to enjoy homemade-style latkes without all the fuss.
To make her easy "Lil' Latkes," Kanan’s method takes tater tots to new heights. Start by par-cooking the tater tots—an important step—as this helps them retain their shape during frying. Preheat the oven to 375 degrees Fahrenheit (190 degrees Celsius) and cook the tater tots for about 10 minutes. This initial cooking serves to create the right texture for what will soon be delightful mini latkes.
Once they have been par-cooked, Kanan suggests flattening the tater tots using the back of a measuring cup. The flattening should be light, avoiding overly thin pancakes, which can turn crispier than intended and lose the delightful, potato-based foundation of the latke. Aim for about half an inch thick, just enough to achieve the perfect crispy exterior without entirely losing the heartiness of the potato.
From here, the cooking options expand. For those traditionalists who enjoy frying, shallow frying the flattened tots becomes the next step. Using just a couple of tablespoons of oil or schmaltz (chicken fat), fry each latke for about 1 to 2 minutes per side, keeping close watch until they reach the golden brown color desired.
For those who wish to skip frying altogether (and avoid the splatters and smells associated with hot oil), Kanan offers another solution: utilize the air fryer. Simply return the flattened tots to the air fryer, setting it to 375 degrees Fahrenheit (190 degrees Celsius), and let them cook for another 5 minutes on each side. This method retains the oil already present from the factory’s pre-freezing process, ensuring crispiness with less mess.
Regardless of the method chosen, seasoning is key. Both Kanan and traditionalists agree on one principle: sprinkle the latkes with salt and pepper immediately after they come out of the fryer or air fryer to maximize the seasoning flavor.
Once cooked, the toppings can make or break the dish. Kanan opts for something slightly unconventional by pairing her latkes with sour cream and apple butter, citing the latter for its richer flavor compared to the customary applesauce. The sweet and savory combination adds another layer to the dish, making it feel festive and indulgent.
It's clear these mini latkes, affectionately dubbed "totkes," represent more than just convenience—they bridge the gap between traditional homemade latkes and the ease of semi-homemade cooking. Whether commemorated during Hanukkah or served as appetizers at holiday gatherings, they embody culinary creativity and flexibility.
With Kanan’s method on hand, anyone can enjoy the nostalgia of latkes without the burdensome labor often associated with their preparation. These delightful potato pancakes may just become the star of your holiday spread, all thanks to innovation and the clever use of ingredients many already have on hand.
