I love making latkes but let’s be honest: grating potatoes can get tiresome.

THIS HACK IS SO SIMPLE AND MAKES LATKES IN ABOUT HALF THE TIME.

The trick: using frozen potato puffs instead.

If you’re not familiar with latkes, let me introduce you.

They’re potato pancakes, typically made and eaten for the holiday, Hanukkah. And they’re delicious.

Latkes are made with grated potato and onion, and usually also have aromatics like onion and herbs. They’re fried in oil to make the patties deliciously crispy on the outside and soft on the inside.

As much as I love making and eating latkes, I’ve gotta admit: grating the potatoes and onion is tedious work.

So I was especially excited when I discovered the most amazing hack that produces perfectly crispy and soft latkes – without having to grate anything.

I used potato puffs or tater tots (whatever you call them!) from frozen, then mashed them up to get something similar to the consistency of grated potatoes.

For these, I used Alexia potato puffs. They’re one of my favorite brands for all freezer staple potato items!

Once the puffs are cooked, you’ll add in the usual ingredients, like onion, egg, and flour. To save time with the onion, you can chop it in a food processor to get small pieces instead of grating.

Top these with fresh or dried chives and serve them with applesauce and/or sour cream. These are one of my favorite side dishes. And as (somewhat shocking bonus), my kids love them too!

Preheat oven & bake potato puffs

Preheat the oven to 425 F.

Add the potato puffs to a baking sheet and spread in an even layer. Bake in the preheated oven for about 20 minutes, until almost fully cooked through.

Mash up puffs & ingredients

Once the puffs have cooled for a few minutes, add them to a large bowl. Mash them using a fork.

Add the grated onion, flour, baking powder, salt, and pepper to the bowl with the potato puffs. Mix everything together well.

Cook on stovetop

Add enough oil to a large pan to fill it about 1/4 inch. Turn the heat to high and let the oil get hot. Once hot, roll the dough into a round latke shape and flatten slightly (about the size of your palm – you’ll have enough for about 8-10 latkes). Add to the hot oil and flip after about 5 minutes, or once golden. Cook for another 5 minutes on the other side.

Transfer to a plate

Transfer latkes to a plate lined with paper towel to absorb some of the extra oil.

Garnish & serve

Garnish with chives and serve with sour cream and/or applesauce.

Notes

Potato puffs: If you’d prefer to make these with standard potatoes, use 2-3 Russet potatoes. Peel them and then grate them with a box grater or in a food processor.
Flour: To make these gluten free, swap the all-purpose flour for a gluten free alternative, like brown rice flour or oat flour.
Oil: Make sure to use enough oil to fully cover the pan and fry the latkes well. Add the latkes once the oil is hot. I recommend using an oil that can withstand high heat, like avocado oil or canola oil.
Storage: Store latkes in an airtight container in the fridge for 4-5 days. To reheat, place in the oven on broil for a few minutes, or you can re-fry for a few minutes to warm them and make them crispy again.

Course: Side Dish