Traditional potato latkes are paired with a spicy apple-ginger chutney.
- Yield:makes 10 latkes and chutney
- Active time: 50 minutes
- Total time:1 hour 45 minutes
- For Latkes:
- 1 1/2 pounds baking potatoes, grated
- 1/2 cup packed, drained grated onion
- 2 eggs, lightly beaten
- 1/4 cup flour or matzoh meal
- 1 1/2 teaspoons kosher salt
- 1/2 teaspoon black pepper
- Vegetable oil for frying
- For Apple Ginger Chutney:
- 2 Granny Smith apples, peeled, cored, and chopped into 1/4 inch pieces
- 1/2 large onion, finely chopped
- 1 1-inch piece fresh ginger, peeled and minced
- 3/4 cup apple cider vinegar
- 1/2 teaspoon salt
- 1/2 teaspoon ground mustard
- 3/4 cup dark brown sugar
- 1/4 teaspoon red pepper flakes
- 1/2 cup raisins
Make Chutney: In a large saucepan, combine apples, onion, ginger, vinegar, salt, mustard, sugar, red pepper flakes, and raisins. Bring to a boil. Reduce heat and simmer until thickened, 40 minutes.
Make Latkes: Place grated potato in a large bowl and fill with cold water. Let sit for 15 minutes, then drain, squeezing out as much excess moisture as possible.
In a medium bowl, combine drained potato, onion, eggs, flour, salt, and pepper. Stir to combine.
Line a baking sheet or platter with paper towels. In a large skillet with at least 2 inch sides, heat a 1/4 inch layer of vegetable oil over medium high heat.
When oil is hot but not smoking, add large spoonfuls of batter to pan. Lightly tamp down batter with a spatula to make a 1/3 inch thick patty. Cook latkes until golden on bottom, about 3 minutes. Turn latkes over and cook until other side is golden, about another 3 minutes.
Use a slotted spoon to remove latkes from pan and place on paper towels. Let drain while cooking remainder of latkes. Serve hot with apple chutney.