Potato Latkes with Pear Chutney

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 ½ 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:

½ cup packed light-brown sugar

½ cup kosher white wine vinegar

2-inch cinnamon stick

1 1 whole clove

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

1 cup finely diced yellow onion

¼ cup dried cranberries

2 tsp mustard seeds

1 tbsp grated fresh ginger

Kosher salt

First, make the chutney.

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.

Next prepare the Latkes:

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.

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Potato Latkes with Pear Chutney