Buñuelos
Buñuelos
November 27, 2018
Sweet Potato Latkes with Maple Creme Fraiche
Sweet Potato Latkes with Maple Creme Fraiche
November 30, 2018

Potato Latkes with Pear Chutney
Potato Latkes with Pear Chutney
Potato Latkes with Pear Chutney

Potato Latkes with Pear Chutney

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November 30, 2018

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.

  • Prep: 15 mins
  • Cook: 40 mins
  • Yields: 16-18 Servings

Ingredients

For the Latkes:

2 large Russet potatoes (about 1lb), scrubbed and cut lengthwise into quarters

1 large onion (8 ounces), peeled and cut into quarters

2 large kosher eggs

½ cup all-purpose flour

1 1/2 tsp kosher salt, plus more for sprinkling

1 tsp baking powder

½ tsp freshly ground black pepper

Colavita Olive Oil for frying

For the Pear Chutney:

1/2 cup packed light-brown sugar

1/2 cup Kosher White Wine Vinegar

2-inch cinnamon stick

1 whole clove

2lb firm-ripe pears, peeled, cored, and cut into 1/2-inch cubes (5 cups)

1 cup finely diced yellow onion

1/4 cup dried cranberries

2 tsp mustard seeds

1 tbsp grated fresh ginger

Kosher salt

Directions

First, make the chutney.

1Combine all ingredients in a saucepan and bring to a boil.

2Cook slowly, stirring from time to time, until mixture is thickens and reduces, about 1 hour.

3Store, covered, in the refrigerator for up to 2 weeks.

Next prepare the Latkes:

1Using a food processor with a coarse grating disc, grate the potatoes and onion.

2Transfer the mixture to a bowl and squeeze out excess water with a clean paper towel.

3Add the eggs, flour, salt, baking powder and pepper, and mix until well combined and all the flour is absorbed.

4Pour 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).

5Use a spatula to flatten and shape the drops into discs.

6When 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.

7Transfer the latkes to a paper towel-lined plate to drain and sprinkle with salt while still warm. Repeat with the remaining batter.

8Serve alongside pear chutney.

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