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See Potato Recipes for more Latke recipes.
POTATO, MINI POTATO LATKES WITH APPLE PEAR CHUTNEY
Dave's Dinners: A Fresh Approach To Home-Cooked Meals
by Dave Lieberman
My dad used to make fresh potato latkes for me and the family at least a couple of times a year and we would eat them hot out of the pan with tons of applesauce. Here's my grown-up version.
Makes about 15 latkes
For the Chutney
• 2 tablespoons vegetable oil
• 1 pound Golden Delicious apples, peeled, cored, and cut into 1/2-inch cubes
• 1 pound Bosc or Comice pears, peeled, cored, and cut into 1/2-inch cubes
• 1 medium red onion, finely diced
• 1 (1-inch) piece ginger, peeled and grated
• 1/3 cup sugar
• 1/4 cup white vinegar
For the Latkes
• 1 pound Idaho or russet potatoes
• 2 eggs
• 2 tablespoons chopped fresh parsley
• Few pinches salt
• 1/3 cup vegetable oil
• Sour cream
Directions
Make the chutney: In a saucepan, heat the oil over medium-high heat. Add the apples, pears, onion, and ginger and saute until the mixture starts to soften, about 10 minutes, stirring regularly. Add the sugar and vinegar and stir to incorporate. Lower the heat to medium-low and simmer for 50 minutes, until the mixture is soft and thick but the apples and pears still hold their shape slightly. Set aside to cool. Cool fully before serving.
When the chutney is cool, make the latkes: Preheat the oven to 250°F.
Peel and roughly grate the potatoes and put into a large bowl of cold water. In a large mixing bowl, whisk the eggs lightly, then whisk in the parsley. Strain the potatoes from the water and squeeze out as much water as possible. Add the strained potato gratings to the egg mixture, season to taste with salt, and mix thoroughly.
Heat the vegetable oil in a large skillet over medium-high heat for 4 minutes. Use about 2 tablespoons of potato mixture
for each latke. First drop the mixture in the oil, then use a fork to flatten out the pancake.
Cook about 5 minutes per side, until golden brown. When finished, transfer to a plate lined with a double layer of paper towels to absorb the excess oil, then transfer to a baking sheet to keep warm in the oven.
When ready to serve, top each pancake with a dollop of sour cream and a dollop of chutney.
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