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Mini Latkes and Toppings Bar

These itty, bitty latkes aren’t just cuter—their smaller size means you can sample a wide variety of toppings on your plate.

Serves 10
Ready in 40 mins
Prep time 15 mins
Cooking time 25 mins
277 calories per serving


> 2 lbs russet potatoes
> 2 medium yellow onions
> 2 large eggs
> 3/4 cup matzo meal
> 1 tsp baking powder
> 1 1/2 tsp salt
> 3/4 cup canola oil, divided


Preheat oven to 300°F. Peel the potatoes. Using a box grater or the grater disk on a food processor, grate the peeled potatoes and onions. Transfer both to a kitchen towel or cheesecloth and squeeze out any liquid.
In a large bowl, combine potato mixture, eggs, matzo meal, baking powder, and salt. Season with pepper.
In a 12-inch skillet, heat ¼ cup oil on medium-high. Working in batches, add 1 heaping tbsp of potato mixture to the pan and press down gently with a spatula to form 1½-inch circles. Cook 2–3 min. per side, until golden brown.
Transfer latkes to a wire rack set inside a baking sheet. Season with salt to taste. Place latkes in oven to keep warm. Repeat with remaining potato mixture, adding more oil to the pan as needed. Serve with an assortment of toppings.


Set out a variety of toppings so guests can customize their own latkes. Try classics like applesauce and sour cream, as well as outside-the-box options like prepared horseradish, fresh dill, Greek yogurt, pomegranate seeds, and ketchup.

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