Latkes with Apple Ginger Chutney

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

1. Make the chutney: Add the apples, onion, ginger, vinegar, salt, mustard, sugar, red pepper flakes, and raisins to a large saucepan. Bring everything to a boil, then lower the heat and let it simmer until the mixture has thickened, 40 minutes.
2. Make the latkes: Put the grated potato in a large bowl and cover it with cold water. Leave it for 15 minutes, then drain well, pressing out as much extra liquid as you can.
3. In a medium bowl, mix the drained potato with the onion, eggs, flour, salt, and pepper. Stir until the batter is evenly combined.
4. Set out a baking sheet or platter and cover it with paper towels. Pour a 1/4 inch layer of vegetable oil into a large skillet with sides at least 2 inch high, and warm it over medium high heat.
5. Once the oil is hot, but before it starts to smoke, drop in large spoonfuls of the potato mixture. Gently press each one with a spatula into a 1/3 inch thick patty. Fry until the underside is golden, about 3 minutes, then flip and cook the second side until golden too, about another 3 minutes.
6. Lift the latkes out with a slotted spoon and transfer them to the paper towels. Let them drain while you cook the remaining batter. Serve hot with the apple chutney.