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

Mini Vegetable Latkes With Chunky Applesauce image Image by: Mini Vegetable Latkes With Chunky Applesauce image Author: Canadian Living

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.

  • Portion size 12 servings
  • Credits : Canadian Living Magazine: November 2013


  • 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
Chunky Applesauce:
  • 2 golden delicious apples (about 450 g)
  • 2 tablespoons granulated sugar
  • pinch cinnamon
  • pinch salt
  • 2 teaspoons lemon juice


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 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


  • 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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Mini Vegetable Latkes With Chunky Applesauce