Potato Latkes with Apple-Date Chutney
These potato latkes are, per tradition, blissfully crisp outside, tender inside. And the wonderfulness doesn't stop there. A dollop of sweet apple-date chutney takes the place of the usual applesauce and the requisite plain sour cream takes on a holiday lilt thanks to a pinch of ground cinnamon.
Ingredients
For the apple date chutney
- 1 pound crisp, tart apples, such as Granny Smith, cored, and cut into 1/2-inch (12 mm) chunks
- 1/3 cup finely chopped pitted dates
- 1/3 cup finely chopped yellow onion
- One (2-inch) piece fresh ginger root, peeled and finely chopped
- 1/4 cup red wine vinegar
- 2 tablespoons cider vinegar
- 1/2 cup packed light brown sugar
- 2 tablespoons honey
- Zest of 1 lemon, finely grated (about 1 tablespoon)
- 1/2 teaspoon ground allspice
For the cinnamon sour cream
- 1/2 cup sour cream
- 1/2 teaspoon ground cinnamon
- 1 teaspoon pure maple syrup
For the potato latkes
- 2 pounds russet potatoes, scrubbed and unpeeled (about 2 large potatoes)
- 1 medium yellow onion
- 2 large eggs, lightly beaten
- 1/3 cup all-purpose flour
- 1 1/2 teaspoons salt
- 1/2 teaspoon freshly ground black pepper
- Vegetable oil for frying
Instructions
Make the apple date chutney
- In a medium saucepan over medium-high heat, combine the apples, dates, onion, ginger, red wine vinegar, cider vinegar, brown sugar, honey, lemon zest, and allspice and bring to a boil. Reduce the heat to low, cover, and simmer, stirring occasionally, until the apples are very tender, about 30 minutes.
- Uncover the pan, crank the heat back up to medium, and cook, stirring frequently, until the liquid reduces to a syrup, 4 to 5 minutes. You’ll know when it’s done when the liquid has a consistency similar to maple syrup. Remove from the heat and let cool completely.
Make the cinnamon sour cream
- Meanwhile, stir together the sour cream, cinnamon, and maple syrup in a small bowl. (You can cover and refrigerate the cinnamon sour cream for up to 1 day.)
Make the potato latkes
- Grate the potatoes and onion on the large holes of a box grater or, alternatively, cut the potatoes and onions into quarters and shred them in a food processor fitted with the shredding blade. Working in batches, wrap the grated potatoes and onion in a dish towel or several layers of paper towels or cheesecloth and squeeze as much water as you can out of them. You really need to get your squeeze on here to prevent the latkes from being soggy.
- Dump the potatoes and onion into a large bowl, add the eggs, flour, salt, and pepper, and mix with a wooden spoon until the ingredients are fully incorporated.
- Heat 1/4 inch (6 mm) vegetable oil in a large skillet over medium-high heat until shimmering but not smoking. Line a large rimmed baking sheet with 2 layers of paper towels.
- Drop the batter by the 1/4-cupful into the skillet and gently press with a spatula to flatten, working in batches of just 3 or 4 latkes so as not to crowd the skillet. Fry until the bottoms are golden brown, 4 to 5 minutes. Flip each latke and continue to cook until the other side is golden brown and cooked through, 4 to 5 minutes more. Continue frying the remaining latkes, adding additional oil to the pan if necessary and adjusting the heat if the latkes are browning too quickly or not quickly enough. Use a slotted spoon to transfer the potato latkes to the paper towel-lined baking sheet to drain.
- Serve the potato latkes immediately with a plop of apple date chutney and a dollop of cinnamon sour cream.
Notes
- Make-ahead--The apple-date chutney and cinnamon sour cream can be prepared 1 day before serving. Store in covered bowls or containers in the refrigerator.
- Storage--Leftover latkes can be stored in a sealed container in the fridge for up to 2 days or frozen for up to 2 weeks. Reheat in a 400°F oven until warmed through.
- Dietary--The latkes and apple chutney are suitable for a dairy-free diet.
Nutrition
Serving: 1latke | Calories: 151kcal | Carbohydrates: 31g | Protein: 3g | Fat: 2g | Saturated Fat: 1g | Monounsaturated Fat: 1g | Trans Fat: 1g | Cholesterol: 29mg | Sodium: 255mg | Fiber: 2g | Sugar: 16g