ROSEMARY AND SAGE POTATO LATKE CANAPÉS
LEVEL UP YOUR LATKES … by making them bite-sized!
These Mini Latke Canapés are the holiday glow-up your Jewish celebrations didn’t know they needed. Golden, crispy latkes baked to perfection on a sheet pan become the chic base for tangy crème fraîche, briny capers, and a bright sprinkle of fresh herbs. They’re bite-sized, flavor-packed, and just fancy enough to impress your guests without losing that nostalgic comfort. Whether it’s Hanukkah or just a night to nosh, these canapés turn tradition into a total crowd-pleaser.
ROSEMARY AND SAGE POTATO LATKE CANAPÉS
Yield: 20 Small Bites
Prep time: 20 MinCook time: 25 MinInactive time: 5 MinTotal time: 50 Min
Ingredients
KITCHEN TOOLS
Instructions
TO MAKE YOUR LATKE MIX
- Preheat your oven to 425º.
- Place a small sheet pan in the oven and let it heat for 10 minutes to get it sizzling hot.
- Grate the potatoes and onion using a box grater or food processor. Transfer the mixture to a cheesecloth and wring out as much liquid as possible—you want it as dry as possible.
- In a large mixing bowl, combine the potato-onion mixture, flour, beaten egg, salt, and pepper. Stir until fully incorporated.
- Carefully remove the hot sheet pan from the oven and line it with parchment paper. Lightly grease the parchment with vegetable oil.
- Spread the latke mixture evenly over the parchment paper, pressing it down to create a thin, even layer. Return the pan to the oven and bake until golden brown and crispy around the edges—about 20-25 minutes.
- Let the baked latke cool for about 10 minutes. Use a small cookie cutter to cut out as many rounds as possible. Gently transfer the rounds to a serving platter.
TO TOP YOUR LATKE BITES
- Using two small spoons, quenelle or dollop crème fraîche on to each latke base. Top with a few capers, and sprinkle generously with the freshly chopped chives.
