Mashed Potato Latkes

5 from 3 votes

Pan-fried Potato Latkes use mashed potatoes instead of grated potatoes for the perfect crispy-outside soft-inside Chanukah treat.

Prep Time15

Cook Time30

Total Time45

Course: Appetizer

Cuisine: Jewish, polish

Diet: Kosher, Vegetarian

Servings:

Calories: 336kcal

Preheat to 425F.
Poke holes in the potatoes with a fork. Lightly oil. Season generously with salt. Bake for 1 hour.
Peel, then mash or mill the potatoes.
In a medium-sized bowl combine the potatoes, grated onion, grated apple, eggs, matzo meal, and salt.
Heat 1/2" of canola oil in a non-stick pan or cast iron pan over medium-high heat. Smush 1/3 cup of the mixture in your hands to form a 3-inch diameter patty. Then place in the hot pan. Fry for 3-5 minutes per side until the Latke is golden. Place them briefly on a wire rack in a 170 degree oven until ready to serve.
Serve immediately while hot with applesauce, sour cream, fruit compote, herbed yogurt, or creme fraiche.

Yes, you can use leftover mashed potatoes in this recipe.

You can replace the eggs with 1 smashed, banana. It works great as a vegan binder and adds a great flavor to this recipe.

Use the grater plate of your food processor (link opens in new tab) to grate the onion and apple quickly.

I like to use a food mill (link opens in new tab) to mill the potatoes, but you can also use a potato masher or fork.

The latkes don't taste as good the next day or even after they have cooled. Serve these treats immediately for the best experience.