Golden, crispy mini latkes topped with a sweet apple-cranberry compote — a fun, festive twist on a classic Hanukkah favorite!
Mini Latkes with Apple-Cranberry Compote: Perfectly Savory & Sweet!
I came up with Mini Latkes with Apple-Cranberry Compote last Christmas when I was trying to think of a fun holiday appetizer. I love latkes, and I wanted to create something that worked for Hanukkah, Christmas, and anything in between. Cranberries are one of my favorite flavors this time of year, and since apples pair so well with latkes, a cran-apple compote felt like the perfect twist. I really love how these turned out—fry them up and serve, no need for them to be piping hot. They even crisp right back up the next day. I’ve had these for breakfast, as a snack, and of course as a holiday app!
Why You’ll Love This Recipe
Savory-sweet perfection: Crispy mini latkes topped with a bright, sweet-tart apple-cranberry compote make the most delicious flavor pairing.
Perfect for parties: Their bite-sized shape makes them ideal for Hanukkah, Christmas, or any holiday gathering.
A fun twist on tradition: A modern, fully vegan take on classic latkes with a festive seasonal twist.
100% plant-based: Made entirely vegan with simple ingredients you can find anywhere.
Ingredient Highlight: Potatoes
Potatoes are the undeniable star of Mini Latkes with Apple-Cranberry Compote. Russet potatoes are the best choice thanks to their high starch content and low moisture, which are essential for getting that signature crispy exterior. The natural starch helps bind the mixture without relying on traditional egg or large amounts of flour, giving you a naturally light center with beautifully crisp edges.
Madly Delicious Must-Know Tips and Questions
- Keep Them Crispy: Fry the latkes in batches and transfer them to a wire rack instead of paper towels—this keeps the bottoms from steaming and losing their crunch.
- Make Ahead: The Apple-Cran Compote can be made up to 2 days in advance and refrigerated until serving.
- Oil Temperature Matters: Test the oil with a small piece of potato. If it sizzles immediately, you’re good to go.
Can I make these gluten-free?
Yes! This recipe is naturally gluten-free as written—no flour required.
How do I store leftovers?
Store the cooked latkes in an airtight container in the fridge for up to 2 days. Reheat on a baking sheet in a 375°F oven to bring back the crispiness.
Can I use different apples?
Absolutely. Granny Smith gives the compote a bright, tart balance, but Honeycrisp, Fuji, or Pink Lady will make it sweeter.
Let’s Dish: Did You Know?
Latkes have long been a staple of Hanukkah, rooted in the tradition of frying foods in oil to honor the miracle of the menorah. While potato latkes are the most popular version today, earlier latkes were actually made with cheese or grains before potatoes became widely available in Eastern Europe. The apple pairing also has history—apples were one of the most accessible winter fruits, so apple sauces and compotes naturally became the classic accompaniment. This modern cran-apple twist keeps the tradition but adds a little extra holiday sparkle.
Want the best savory sweet bite? Try my Mini Latkes with Apple-Cranberry Compote!
Savory sweet and oh so delicious! Tag me on Instagram @madly__delicious with #UnleashTheDelicious and #MadlyDelicious—I can’t wait to see your creations!
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Mini Latkes with Apple-Cranberry Compote
Equipment
- Cheesecloth or nut milk bag
- Large Skillet
- Small cookie scoop (optional, for shaping)
Ingredients
- 2 lb russet potatoes, peeled and shredded
- ½ small onion. shredded
- 1 tsp salt, divided
- 3 tbsp egg replacer, like Just Egg (or aquafaba, or 1 flax egg — see notes)
- 2 tbsp cornstarch (add a little extra if needed)
- Avocado, sunflower, or any high-heat oil (for pan frying)
Apple-Cran Compote
- 2 Granny Smith apples, peeled and small-diced (bite-sized pieces)
- ½ cup fresh cranberries
- ¼ cup granulated sugar
- ¼ cup fresh-squeezed orange juice
Instructions
- Make the Apple-Cran Compote: Add 2 small-diced Granny Smith apples, ½ cup fresh cranberries, ¼ cup granulated sugar, and ¼ cup fresh orange juice to a medium saucepan. Cook over medium heat, stirring occasionally, until the cranberries pop and the apples soften, about 10–12 minutes. Half of the apples should break down while the rest stay in tender bite-sized pieces. Remove from heat and set aside.
- Prepare the Latkes: Shred 2 lb russet potatoes and ½ small onion using a box grater or food processor. Transfer to a cheesecloth or nut milk bag and squeeze out as much liquid as possible. Sprinkle with ½ tsp salt, let sit for 10 minutes, then squeeze again to remove any extra moisture.
- Mix the Latke Batter: Add the drained potato mixture to a large bowl. Stir in 3 tbsp egg replacer, 2 tbsp cornstarch, and the remaining ½ tsp salt until the mixture begins to hold together. Add a little extra egg replacer or cornstarch if the mixture feels too dry or too loose.
- Heat the Oil: Warm a thin layer of high-heat oil in a large skillet over medium to medium-high heat. Test a small pinch of the mixture—it should sizzle on contact.
- Shape and Fry: Use a small cookie scoop or tablespoon to portion the mixture, making sure each scoop is full and slightly overflowing for the best portion size. Gently press each portion into a mini patty and carefully place it into the hot oil. Cook until golden and crisp on the first side, about 3–4 minutes, then flip and cook another 3–4 minutes until evenly browned.
- Drain: Transfer the latkes to a wire rack set over a baking sheet to drain and stay crispy. Sprinkle with a little bit of salt.
- Assemble and serve: To serve, spoon the Apple-Cran Compote over each warm latke and serve.