Mini Vegetable Latkes With Chunky Applesauce Mini Vegetable Latkes With Chunky Applesauce

Mini Vegetable Latkes With Chunky Applesauce | Food styling by Michael Elliott | Prop styling by Jennifer Evans Image by: Maya Visnyei

This coin-size take on a Hanukkah staple is crispy, golden and addictive. A food processor fitted with a grater blade makes easy work of the vegetables, but you can use a box grater too. We've made a traditional applesauce for dipping, but you can also serve these latkes with nondairy pareve sour cream or our Lemon Herb Dip.

  • Prep time 40 minutes
  • Total time 40 minutes

Ingredients

Chunky Applesauce:
  • 2 golden delicious apples (about 450 g)
  • 2 tablespoons granulated sugar
  • pinch cinnamon
  • pinch salt
  • 2 teaspoons lemon juice
Latkes:
  • 675 g baking potatoes (about 2)
  • 1/2 cup grated carrots
  • 1/2 cup grated celery root
  • 1/2 cup grated onion
  • 1/2 cup grated zucchini
  • 1 egg beaten
  • 1/3 cup all-purpose flour or matzo meal
  • 1/2 teaspoon salt
  • 1/4 teaspoon pepper
  • vegetable oil for deep-frying

Method

Chunky Applesauce: In saucepan, bring apples, sugar, cinnamon, salt and 1/2 cup water to boil. Reduce heat and simmer, stirring occasionally and breaking up apples with back of spoon, until tender, about 15 minutes. Stir in lemon juice. Let cool completely. (Make-ahead: Refrigerate in airtight container for up to 5 days.) 

Latkes: Meanwhile, peel and grate potatoes; squeeze out as much liquid as possible. In large bowl, stir together potatoes, carrot, celery root, onion and zucchini. Stir in egg, flour, salt and pepper. 

In large deep skillet or Dutch oven, add enough oil to come 1 inch up side; heat until deep-fryer thermometer reads 375°F or 1-inch cube of white bread turns golden brown in 40 seconds. Using 2 spoons, drop potato mixture by scant 1 tbsp into oil, about 1 inch apart; cook, turning once, until golden brown and edges are crisp, 1 to 2 minutes. Transfer to paper towel–lined rimmed baking sheet to drain. (Make-ahead: Transfer to rack and cover with paper towel; let stand at room temperature for up to 2 hours. Remove paper; place rack on baking sheet. Bake in 350°F oven until heated through, about 10 minutes.) Serve with applesauce. 

CHANGE IT UP: Mini Potato Latkes
Substitute carrot, celery root and zucchini with 225 g grated peeled baking potato.

Makes 10 to 12 servings.

Nutritional facts per each of 12 servings: about

  • Fibre 2 g
  • Sodium 111 mg
  • Sugars 6 g
  • Protein 2 g
  • Calories 191.0
  • Total fat 12 g
  • Cholesterol 15 mg
  • Saturated fat 1 g
  • Total carbohydrate 19 g

%RDI

  • Iron 4.0
  • Fibre 0.0
  • Folate 6.0
  • Sodium 0.0
  • Sugars 0.0
  • Calcium 1.0
  • Protein 0.0
  • Calories 0.0
  • Total fat 0.0
  • Vitamin A 9.0
  • Vitamin C 8.0
  • Potassium 0.0
  • Cholesterol 0.0
  • Saturated fat 0.0
  • Total carbohydrate 0.0
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Appetizers & Snacks

Mini Vegetable Latkes With Chunky Applesauce

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