Latkes—better known as fried potato pancakes—are a delectable Jewish tradition, and for good reason. You can never go wrong with potatoes! The best part? They make the perfect holiday appetizer, especially when they’re paired with a zesty cranberry chutney.
Ingredients: For the latkes
Ingredients: For the cranberry chutney
For the latkes
- Using the large side of a grater, grate the onion and potatoes. Wrap both the onions and potatoes in a dish towel, squeeze out the excess juices, and transfer to a large mixing bowl. Add the whisked egg, flour, butter, salt, and pepper, and stir to combine.
- Heat the canola oil in a large skillet over medium-high heat. Once hot, scoop small amounts of the batter into the pan, making sure the latkes don’t touch each other while frying. Cook for 3–4 minutes per side, until golden and crisp on both sides.
- Line a plate with paper towels, and transfer the fried latkes onto the plate to soak up the excess oil.
- Serve immediately with chutney and sour cream.
For the chutney
- In a medium saucepan, combine all ingredients except for the onions and apples. Bring to a boil over medium-high heat, and then reduce to a simmer until the cranberries begin to pop, about 5–7 minutes.
- Add the onions and apples, continue to cook, and stir until the mixture begins to thicken, about 5–10 minutes.
- Transfer to a container, and refrigerate overnight to allow the flavors to combine.
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