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Parve
Easy
6 Servings
Allergens 
No Allergens specified
40 Minutes
Diets
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 Glicks Cooking Spray for baking
1 cup finely diced jicama or daikon radish
2 heaping tablespoons extremely finely minced red onion
2 tablespoons Heaven & Earth Lime Juice
1 and 1/2 teaspoons salt
2 tablespoons chopped fresh cilantro
Preheat oven to 425 degrees Fahrenheit (220 degrees Celsius). Line a baking sheet with Gefen Parchment Paper and spray with cooking spray.
Lay out Tater Tots and bake for five to six 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.
Coat the bottom of your frying pan with oil and allow it to heat.
Fry each Tater Tot until the bottom is crispy, about three minutes, then carefully smash with a glass (beware of oil splatters!) until it’s flat and flip over. Fry until crispy and golden, another two to three minutes.
Mix all salad topper ingredients and serve over latkes.
Food and Prop Styling by Goldie Stern
Photography by Felicia Perretti
Food Prep and Consultant Chaya Surie Goldberger
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