Mini Latkes with Apple-Cranberry Compote
These Mini Latkes with Apple-Cran Compote are crispy, bite-sized potato pancakes topped with a bright, sweet-tart mix of apples, cranberries, and orange juice. They cook up golden and pair perfectly with the compote—an easy, festive appetizer for Hanukkah or any holiday gathering.
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.
Notes
Flax Egg Option
To replace the 3 tbsp egg replacer, mix 1 tbsp ground flaxseed with 3 tbsp water and let thicken for 5 minutes before adding to the potato mixture. Aquafaba (3 tbsp) also works well.
Keep Warm
Place cooked latkes on a wire rack in a 200°F oven to keep them warm and crisp while you finish the batch.
Make Ahead
The Apple-Cran Compote can be made up to 2 days in advance and stored in the fridge.
Texture Tip
For the crispiest latkes, squeeze the potato mixture thoroughly—any remaining moisture will prevent browning.
Storage
Store leftover latkes in an airtight container in the fridge for up to 2 days. Reheat on a baking sheet in a 375°F oven until crisp. The compote keeps in the fridge for up to 5 days.
Nutrition
Serving: 1 latkeCalories: 80kcalCarbohydrates: 10.5gProtein: 1.1gFat: 4.3gSaturated Fat: 0.5gPolyunsaturated Fat: 1.1gMonounsaturated Fat: 2.4gSodium: 95mgPotassium: 180mgFiber: 1gSugar: 2.5gVitamin A: 20IUVitamin C: 4mgCalcium: 7mgIron: 0.3mg
Tried this recipe?Let us know how it was!