Description

These little gems are a fun twist on the more traditional Jewish cuisine. These quick and easy to make mini latkes can be served as an appetizer with your favorite toppings.

Ingredients

• 1 lb. russet or gold potatoes, grated and patted dry
• 1/2 medium yellow onion, grated
• 1 egg, lightly beaten
• 1/4 c. flour
• salt and pepper
• 3 T. vegetable oil
• Topping Choices:
• Dollop of Greek yogurt and horseradish sauce drizzle, topped with cherry tomatoes
• Dollop of Greek yogurt and pomegranate seeds.
• Smoked salmon and cream cheese dollop
• Cinnamon sprinkle and pumpkin butter drizzle, topped with an apple slice
• Dollop of sour cream and fresh dill

Steps

1. In a medium bowl, mix together the potatoes, onion, beaten egg and flour; season with salt and pepper.
2. Heat a heavy skillet over medium heat; add oil to skillet.
3. Drop 2 T. potato mixture per latke into the skillet a few inches apart; gently press the top to flatten it. Cook until golden brown, 3–4 minutes per side. Repeat with remaining mixture.