Potato Latkes with Pear Chutney
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Potato Latkes with Pear Chutney
Potato latkes are a staple of Hanukkah, and that's why we've come up with our own version of potato latkes with pear chutney. Fry these delicious pancakes in our olive oil for crisp and delicate flavor.
Ingredients
Directions
Combine all ingredients in a saucepan and bring to a boil.
Cook slowly, stirring from time to time, until mixture is thickens and reduces, about 1 hour.
Store, covered, in the refrigerator for up to 2 weeks.
Using a food processor with a coarse grating disc, grate the potatoes and onion.
Transfer the mixture to a bowl and squeeze out excess water with a clean paper towel.
Add the eggs, flour, salt, baking powder and pepper, and mix until well combined and all the flour is absorbed.
Pour enough Colavita Olive Oil into a medium heavy-bottomed pan so that it is about ¼” high. Increase the heat to medium-high. Once the oil is hot (a drop of batter placed in the pan should sizzle), use a heaping tablespoon to drop the latke batter into the hot pan. Don’t overcrowd the pan, but fit about 3-4 latkes at once (depending on the size of the pan).
Use a spatula to flatten and shape the drops into discs.
When the edges of the latkes are brown and crispy, about 3-5 minutes, flip and cook on the other side for about 3-5 minutes.
Transfer the latkes to a paper towel-lined plate to drain and sprinkle with salt while still warm. Repeat with the remaining batter.
Serve alongside pear chutney.
Shop this recipe
Ingredients
Directions
Combine all ingredients in a saucepan and bring to a boil.
Cook slowly, stirring from time to time, until mixture is thickens and reduces, about 1 hour.
Store, covered, in the refrigerator for up to 2 weeks.
Using a food processor with a coarse grating disc, grate the potatoes and onion.
Transfer the mixture to a bowl and squeeze out excess water with a clean paper towel.
Add the eggs, flour, salt, baking powder and pepper, and mix until well combined and all the flour is absorbed.
Pour enough Colavita Olive Oil into a medium heavy-bottomed pan so that it is about ¼” high. Increase the heat to medium-high. Once the oil is hot (a drop of batter placed in the pan should sizzle), use a heaping tablespoon to drop the latke batter into the hot pan. Don’t overcrowd the pan, but fit about 3-4 latkes at once (depending on the size of the pan).
Use a spatula to flatten and shape the drops into discs.
When the edges of the latkes are brown and crispy, about 3-5 minutes, flip and cook on the other side for about 3-5 minutes.
Transfer the latkes to a paper towel-lined plate to drain and sprinkle with salt while still warm. Repeat with the remaining batter.
Serve alongside pear chutney.