Latkes with Apple Ginger Chutney Recipe
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Category
Condiments and Sauces
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Cusine
American
What do you need?
How to make?
Ingredients
For Latkes:
1 1/2 pounds baking potatoes, grated
1/2 cup packed, drained grated onion
2 eggs, lightly beaten
1/4 cup flour or matzoh meal
1 1/2 teaspoons kosher salt
1/2 teaspoon black pepper
Vegetable oil for frying
For Apple Ginger Chutney:
2 Granny Smith apples, peeled, cored, and chopped into 1/4 inch pieces
1/2 large onion, finely chopped
1 1-inch piece fresh ginger, peeled and minced
3/4 cup apple cider vinegar
1/2 teaspoon salt
1/2 teaspoon ground mustard
3/4 cup dark brown sugar
1/4 teaspoon red pepper flakes
1/2 cup raisins
Directions
In a large saucepan, combine apples, onion, ginger, vinegar, salt, mustard, sugar, red pepper flakes, and raisins. Bring to a boil. Reduce heat and simmer until thickened, 40 minutes.
Place grated potato in a large bowl and fill with cold water. Let sit for 15 minutes, then drain, squeezing out as much excess moisture as possible. In a medium bowl, combine drained potato, onion, eggs, flour, salt, and pepper. Stir to combine. Line a baking sheet or platter with paper towels. In a large skillet with at least 2 inch sides, heat a 1/4 inch layer of vegetable oil over medium high heat. When oil is hot but not smoking, add large spoonfuls of batter to pan. Lightly tamp down batter with a spatula to make a 1/3 inch thick patty. Cook latkes until golden on bottom, about 3 minutes. Turn latkes over and cook until other side is golden, about another 3 minutes. Use a slotted spoon to remove latkes from pan and place on paper towels. Let drain while cooking remainder of latkes. Serve hot with apple chutney.