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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.
1

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

2

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

3

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

Next prepare the Latkes:
4

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

5

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

6

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

7

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).

8

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

9

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.

10

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

11

Serve alongside pear chutney.