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.
For the Latkes:
For the Pear Chutney:
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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