A mini latkes board that turns candle lighting into an easy spread of tiny crisp latkes, classic dips, and colorful toppings.
There was one Hanukkah when the candles went up between homework sheets, my husband's phone buzzing with work emails, and the sound of bath water running for Leo and Lin.
I stood in the kitchen, looking from the clock to the empty table, feeling that tug between wanting the kind of latke spread my grandparents would have set out in Israel and knowing guests would be at the door in under an hour.
From the living room, the kids argued over candle colors, blue or white, and who got to light which one. In that noise, I knew I could not stand over the stove for an hour flipping full-size latkes while everything else in the house waited.
So I took everything I knew from years of making latkes and changed one small thing: the size. I still grated on the large side of the box grater, squeezed the shreds in a towel, salted well, and used plenty of oil. But instead of big pancakes, I dropped small spoonfuls, little rounds barely bigger than two bites.
Those tiny latkes cooked in minutes. They came out crisp and lacy at the edges, light enough to stack and sturdy enough to sit on a board under layers of toppings. I circled them around bowls of sour cream and applesauce, laid ribbons of smoked salmon in between, spooned roe nearby, and filled the gaps with pickled onions, cucumbers, radishes, chives, dill, and everything bagel seasoning.
Over time, this became my weeknight Hanukkah lighting board. On some nights, I swap in aruk, Iraqi-style latkes full of herbs, or plantain latkes with lime crema that nod to Jewish and Latin kitchens, or beet latkes with dill crème fraîche for a little Ukrainian color.
Latke boards have become popular because they solve the eternal question of how to get crisp latkes to the table without losing the evening. This one is my answer, tested through busy Decembers and small, candlelit hands.
Ingredients
- Russet Potatoes - Russets give these mini Hanukkah latkes their crisp edges and soft centers, and they hold up well on a latkes board platter without falling apart under toppings. I reach for them when I know the latkes will sit out during candle lighting. Yukon Gold or other starchy potatoes can work if that is what you have, but very waxy potatoes stay a bit too firm.
- Potato Starch or Flour - Potato starch pulls extra moisture from the grated potatoes and gives a light, crisp exterior that stays that way even after an hour on the board. I use it when I want a gluten free base that everyone can share. All purpose flour works in the same amount if gluten is not a concern, and matzo meal can step in for a more old fashioned feel.
- Suggested Board Toppings (choose 6-10 items depending on board size) - Sour cream, applesauce, smoked salmon, salmon roe or trout roe, capers, everything bagel seasoning, chopped chives, pickled onions, thinly sliced cucumbers, sliced radishes, fresh dill, hot honey or regular honey, beet or herbed yogurt dip, lemon wedges
See the recipe card for full list and exact quantities.
How to Make Mini Latkes For Your Hanukkah Board
When you are juggling homework, candle lighting, and hungry guests, it helps to have a latkes board that comes together almost on autopilot. Think of it as a Hanukkah charcuterie board built around crisp mini potato pancakes, savory little cousins of the classic latke, with bright toppings and spreads around them. Here is how I move from grated potatoes to a full Hanukkah board, step by step:
Grate and Squeeze the Potatoes and Onion
Keep going until very little liquid drips out. The towel should feel damp, not soaking. Drier shreds give crisper mini latkes; too much water leads to pale, soft patties that steam instead of crisp.
Mix the Latke Batter
If you see a puddle forming, sprinkle in a bit more starch or flour. If the mixture feels very stiff, a little extra beaten egg can soften it. The batter should feel moist but not soggy, with visible strands of potato rather than a paste.
Fry the Mini Latkes
Gently flatten each mound with the back of the spoon into neat rounds, leaving space between them so the oil stays hot. The edges should start to turn golden after a minute or so.
Cook Until Crisp and Golden
If they color too quickly while the center still feels raw, lower the heat slightly for the next batch.
Move finished latkes to a wire rack set over a tray or a paper towel-lined sheet. Sprinkle with a little salt while they are still hot, so it clings. As you continue frying, skim out any dark crumbs so they do not burn and tint the oil.
Assemble the Latkes Board
Keep the mini latkes in a 250°F oven while you prepare the board. They should feel light and crisp at the edges. If any seem soft, give them a few extra minutes in the oven.
Serve and Enjoy!
Each bite should feel crisp outside, tender inside, sturdy enough to hold whatever toppings your guests pile on.
Storage
These delicious mini latkes are best soon after frying. You can hold them on a wire rack in a 250°F oven for up to 1 hour while you finish the batch. After serving, refrigerate leftovers in an airtight container for up to 3 days. Reheat on a baking sheet at 375°F for 8-10 minutes until crisp again. Broil briefly at the end if needed, watching closely.
Store toppings separately. For longer storage, freeze mini latkes on their own. Freeze them in a single layer on a tray, then move to a freezer bag or container for up to 1 month. Reheat from frozen at 400°F for 12-15 minutes, flipping once, until hot and crisp. Toppings are better made fresh.
Top Tips
Salt at the Very Last Second - keep a small bowl of flaky or kosher salt by the cooling rack and sprinkle each batch as it comes out of the pan. Salting earlier pulls moisture to the surface and softens the crust; salting hot latkes keeps them crisp and properly seasoned.
Prep Toppings the Night Before - for hectic nights, slice vegetables, pickle onions, and mix yogurt-based dips the day before and refrigerate. Wait to cut herbs and lemon wedges until the day you serve, so they stay bright. With toppings ready, you can focus on frying while the candles are already lit.
Recipe
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Mini Latkes Board
Equipment
- Box grater or food processor
- Kitchen towel or cheesecloth
- Large skillet or frying pan
- Wire rack
Ingredients
For the Mini Latkes
- 1½ lb Russet potatoes peeled or scrubbed
- 1 medium onion peeled
- 2 eggs
- 2 teaspoon kosher salt plus more to taste
- ½ teaspoon black pepper
- 3-4 tablespoon potato starch or flour
- Neutral oil for frying
Suggested Board Toppings (Choose 6-10 items depending on board size)
- Sour cream
- Applesauce
- Smoked salmon
- Salmon roe or trout roe
- Capers
- Everything bagel seasoning
- Chopped chives
- Pickled onions
- Thinly sliced cucumbers
- Radishes sliced
- Fresh dill
- Hot honey or regular honey
- Beet or herbed yogurt dip
- Lemon wedges
Instructions
- Peel or scrub the Russet potatoes and peel the onion. Grate both on the large holes of a box grater or in a food processor. You want long, visible shreds, not a paste.
- Pile the grated potatoes and onion into a clean kitchen towel. Gather the towel into a bundle and squeeze firmly over the sink or a bowl until very little liquid drips out. The shreds should feel damp but not wet; this is what helps the mini latkes turn crisp instead of soft.
- Transfer the squeezed shreds to a large bowl. Add the eggs, kosher salt, black pepper, and potato starch or flour. Mix until everything is evenly coated and the mixture holds together in loose clumps. There should be no puddle of liquid at the bottom of the bowl.
- Pour about ¼ inch of neutral oil into a large skillet and set it over medium heat. When a small pinch of the mixture sizzles on contact and tiny bubbles form around it, the oil is ready.
- Drop small spoonfuls of the potato mixture into the hot oil, about 1½-2 inches wide. Flatten gently with the back of the spoon into small rounds. Fry 2-3 minutes per side, until deeply golden and crisp, then transfer to a rack or paper towel-lined tray. Sprinkle lightly with salt while hot. Repeat with the remaining batter, skimming out any dark bits from the oil as needed.
- Keep finished mini latkes on a rack in a 250°F oven while you fry the rest. To build the board, place small bowls of sour cream, applesauce, and any dips on first. Arrange the mini latkes around them in clusters, then add smoked salmon, cucumbers, radishes, pickled onions, herbs, roe, capers, honey, and lemon wedges in the gaps. Serve warm or at room temperature.
