These bite-sized, crunchy potato fritters put a fun spin on the traditional Hanukkah pancake. Formed into small cylinders and shallow-fried until deeply golden, they make a crowd-pleasing, dippable addition to any festive spread. The accompanying cool, herby sauce — made with sour cream, chives, dill, capers, and horseradish — delivers a tangy kick that cuts through the richness of the fried potatoes. While they’re sure to be a hit during the Festival of Lights, they work just as well for game day or casual get-togethers. For an any-time snack, you can swap the sauce for ketchup, burger “special sauce,” or whatever dip you prefer. A food processor makes quick work of shredding the potatoes and onion for the batter, though a box grater is a fine alternative.
Info
- Cook time: 35 minutes
- Total time: 35 minutes
- Yield: 6 to 8 servings
Ingredients
Dipping Sauce
- 3/4 cup sour cream
- 2 tablespoons chopped fresh chives
- 1 tablespoon chopped fresh dill
- 1 tablespoon drained prepared horseradish (not creamy)
- 1 tablespoon drained capers, coarsely chopped, plus 1 teaspoon brine
- Kosher salt and freshly ground black pepper
Latkes
- 2 pounds russet potatoes, peeled
- 1 small onion, peeled
- 1 large egg, beaten
- 1/3 cup matzo meal
- 1/4 teaspoon baking powder
- Kosher salt and freshly ground black pepper
- Vegetable oil, for shallow frying
Instructions
- Make the dipping sauce: In a medium bowl, stir together the sour cream, chives, dill, horseradish, and capers with their brine. Season to taste with salt and pepper. Cover and refrigerate until needed.
- Prepare the latkes: Cut the peeled potatoes into lengthwise quarters, then shred them using the coarse holes of a food processor’s shredding disk (or shred whole potatoes on the large holes of a box grater). Transfer the shreds to a clean kitchen towel, squeeze out excess liquid, and put them in a large bowl. Quarter the onion and grate it with the same processor blade (or shred it on a box grater), then add it to the bowl, leaving behind any onion liquid. Add the egg, matzo meal, baking powder, 2 teaspoons salt, and several grinds of pepper. Mix well until the mixture holds together when pressed between your fingers.
- Scoop a heaping tablespoon of the potato mixture into your hand and shape it into a cylinder. Place on a baking sheet and repeat with the rest of the mixture.
- To fry, heat 1 inch of oil in a wide pot or large straight-sided skillet to 360 degrees F on a deep-fry thermometer. Line a baking sheet with a cooling rack. Fry the cylinders in 2 to 3 batches until deep golden and very crisp, 4 to 6 minutes per batch; avoid crowding the pan and let the oil return to temperature between batches. Use a slotted spoon to transfer the tots to the rack to drain. Season with salt while hot and serve right away with the dipping sauce.
