Tested till perfect Mini Vegetable Latkes With Chunky Applesauce
Mini Vegetable Latkes With Chunky Applesauce
Photography by Jeff Coulson

Mini Vegetable Latkes With Chunky Applesauce

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.

By Irene Fong and The Test Kitchen

Source: Canadian Living Magazine: November 2013

Recipe5 out of 5 based on 2 ratings.
  • rating starrating starrating starrating starrating star
  • Prep time 40 minutes
  • Total time 40 minutes
  • Portion size 10 to 12 servings


  • 675 g 675gbaking potatobaking potatoes, (about 2)
  • 1/2 cup 1/2cupgrated carrotcarrots
  • 1/2 cup 1/2cupgrated celery rootcelery roots
  • 1/2 cup 1/2cupgrated onion
  • 1/2 cup 1/2cupgrated zucchini
  • 1 1eggeggs, beaten
  • 1/3 cup 1/3cupall-purpose flour, or matzo meal
  • 1/2 tsp 1/2tspsalt
  • 1/4 tsp 1/4tsppepper
  • vegetable oil, for deep-frying

Chunky Applesauce:

  • 2 2golden delicious applegolden delicious apples, (about 450 g)
  • 2 tbsp 2tbspgranulated sugar
  • Pinch Pinchcinnamon
  • Pinch Pinchsalt
  • 2 tsp 2tsplemon juice
To change the number of servings, enter the number, then press "calculate". or reset


Chunky Applesauce: Peel, core and finely dice apples. In saucepan, bring apples, 1/2 cup water, sugar, cinnamon and salt 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.

Peel and grate potatoes; squeeze out as much liquid as possible. In large bowl, stir together potatoes, carrot, celery root, onion and zucchini; mix in egg, flour, salt and pepper.

Pour enough oil into large deep skillet or Dutch oven to come 1 inch (2.5 cm) up side. Heat until deep-fryer thermometer reads 375 F (190 C) or 1-inch (2.5 cm) cube of white bread turns golden brown
in 40 seconds.

Using 2 dessert spoons, shape potato mixture by scant 1 tbsp into small discs. Slide into oil, leaving about 1 inch (2.5 cm) between latkes. Cook, turning once, until golden brown and edges are crisp, 1 to 2 minutes. Drain on paper towel–lined baking sheet.

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/180 C oven until heated through,
about 10 minutes. Serve with applesauce.

Change it up - Mini Potato Latkes: Omit carrot, celery root and zucchini. Add 225 g grated peeled baking potato (about 1).

Nutritional Information per each of 12 servings: about

cal 191 pro 2g total fat 12g sat. fat 1g
carb 19g dietary fibre 2g sugar 6g chol 15mg
sodium 111mg potassium 228mg


calcium 1 iron 4 vit A 9 vit C 8
folate 6
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