Meet the World’s First Shelf-Stable Latke

Latkes might be the greatest form of potatoes. These shredded, oil-fried potato pancakes, traditionally eaten on Hanukkah, are crispy on the outside and tender on the inside, with a slightly savory flavor thanks to grated onions. But making them can be a challenge.

Whether you hand-grate them or use a food processor, the shredded potatoes must be squeezed or pressed batch-by-batch, to drain out the starchy water that prevents the latkes from cooking evenly. If that’s not enough, you have to worry about your raw potatoes oxidizing, or turning a greyish-purple color before they can even be formed into patties. Because they’re time-consuming, most Jewish families only eat latkes for the holidays or at their local Jewish deli. But now, thanks to Little Latke, you can have a latke at any time of the year, without the hassle.

Related: 8 Ways to Make the Best Potato Latkes of Your Life

Founded by former intermodal transportation coordinator Taylor Blue, Little Latke is the first ever shelf-stable potato pancake. It’s an entirely new product, but one that smells and tastes remarkably similar to the homemade version.

“The idea really started with my mother’s recipe, a traditional potato latke,” says Blue. After graduating from culinary school, Blue dreamed of selling latkes to the masses. She sent out a research survey to understand what people really loved about the dish, and the answer was clear: the crispy, crunchy edges.

Blue could relate: When her mother made latkes, she would save the leftover crunchy bits in a plastic bag to munch on throughout the week. And so, Blue developed a formula for an ultra-crunchy, golden-brown latke that can be snacked on like chips.

Little Latkes are made with shredded potato, giving each mini latke a unique appearance and texture akin to a Parmesan crisp. The other ingredients are pretty dang close to what you’d use to make latkes at home: onion powder (in place of grated onion), white pepper, salt, potato starch, and sunflower oil. Unlike traditional latkes, which are shallow-fried in oil, Little Latkes are baked, making them more nutritious.

Related: Pair Crispy Potato Latkes With Big-Batch Martinis at a Latke Cocktail Party

“The first time I got the nutrition label back from the lab, I was in shock,” says Blue. “I wasn’t planning on marketing this as a healthy product but it kind of turned into that. It’s been a really pleasant surprise.”

Beyond being delicious, Little Latkes are incredibly versatile. You can eat them solo, straight from the bag, but you can also dip them into sour cream, apple sauce, or anything that requires an edible scooper. Make them the base for your holiday hors d'oeuvres, topping with smoked salmon, cheese, or even caviar; or use them as a crouton of sorts by crumbling into a salad or atop some roasted vegetables.

Little Latkes can be purchased online and at select specialty grocery stores. If you can’t get them in time for the holidays, don’t fret. These snackable latkes will be a welcome addition to your pantry, well beyond the eight days of Hanukkah.

$24 for three bags at littlelatke.com

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