Step 1

Cut the cold potato kugel into slabs. Roll the slabs into quarters, and roll each quarter into a ball. The balls should be around 2 tablespoons each. Set aside while you heat the oil.

Step 2

Heat the oil in a frying pan over medium heat. Fry 3-4 balls at a time, letting them crisp and brown, around 1 minute on each side. Flip using a spider and remove once browned, setting on a paper towel lined plate to drain and cool. Repeat with the remaining potato kugel balls.

Step 3

Garnish with the flaky salt and chopped herbs. Serve hot, with homemade aioli for dipping, or a green herb or tzatziki sauce.