Recipe by Michal Frischman

Mini Latke Hack with Crunchy Topping

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Parve Parve
Easy Easy
6 Servings

No Allergens specified

If you’re not in the mood of the grating, the mixing, or even the frying, this quick and easy hack is the best way to get the latke vibes without any of the hassle! Add the topping for a very welcome flavor addition that helps cut through the oil and keep things tasting fresh.   Yields as many mini latkes as you have the patience to make!


Mini Latke Hack

  • 1 bag Tater Tots or potato puffs (make sure they’re made with shredded and not flaked or mashed potatoes)

  • oil for frying, or Glicks Cooking Spray for baking

Jicama or Radish Salad Topper

  • 1 cup finely diced jicama or daikon radish

  • 2 heaping tablespoons extremely finely minced red onion

  • 2 tablespoons Heaven & Earth Lime Juice

  • 1 and 1/2 teaspoons salt

  • 2 tablespoons chopped fresh cilantro


Baking Method


Preheat oven to 425 degrees Fahrenheit (220 degrees Celsius). Line a baking sheet with Gefen Parchment Paper and spray with cooking spray.


Lay out Tater Tots and bake for five to six minutes or until soft. Remove pan from oven and use the back of a glass or cup to smash each one down until it’s flat. (You may need to move some to a second tray.) Spray the tops again with cooking spray and bake for 15 minutes or until crispy.

Frying Method


Coat the bottom of your frying pan with oil and allow it to heat.


Fry each Tater Tot until the bottom is crispy, about three minutes, then carefully smash with a glass (beware of oil splatters!) until it’s flat and flip over. Fry until crispy and golden, another two to three minutes.

Prepare the Salad Topper


Mix all salad topper ingredients and serve over latkes.


If you’re frying the hack latkes, try frying them in a deeper pot than you’d usually use so you can smash them in the pot without splatter worries.


Food and Prop Styling by Goldie Stern
Photography by Felicia Perretti
Food Prep and Consultant Chaya Surie Goldberger

Mini Latke Hack with Crunchy Topping

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