Food and prop styling by Goldie Stern
Photography by Felicia Perretti

If you’re not in the mood of the grating, the mixing, or even the frying, this quick and easy hack is the best way to get the latke vibes without any of the hassle! Add the topping for a very welcome flavor addition that helps cut through the oil and keep things tasting fresh.

YIELDS AS MANY MINI LATKES AS YOU HAVE THE PATIENCE TO MAKE

• 1 bag Tater Tots or potato puffs (make sure they’re made with shredded and not flaked or mashed potatoes)
• oil for frying, or cooking spray for baking

Jicama or Radish Salad Topper

• 1 cup finely diced jicama or daikon radish
• 2 heaping Tbsp extremely finely minced red onion
• 2 Tbsp lime juice
• 1½ tsp salt
• 2 Tbsp chopped fresh cilantro

Baking method:

Preheat oven to 425°F (220°C). Line a baking sheet with Palisades Parchment Paper and spray with cooking spray. Lay out Tater Tots and bake for 5–6 minutes or until soft. Remove pan from oven and use the back of a glass or cup to smash each one down until it’s flat. (You may need to move some to a second tray.) Spray the tops again with cooking spray and bake for 15 minutes or until crispy.

Frying method:

Coat the bottom of your frying pan with oil and allow it to heat. Fry each Tater Tot until the bottom is crispy, about 3 minutes, then carefully smash with a glass (beware of oil splatters!) until it’s flat and flip over. Fry until crispy and golden, another 2–3 minutes.

Mix all salad topper ingredients and serve over latkes.

(Originally featured in Family Table, Issue 823)