Latkes with Apple Ginger Chutney
Latkes with Apple Ginger Chutney requires around 1 hour and 45 minutes from start to finish. This side dish has 202 calories, 3g of protein, and 2g of fat per serving. For 58 cents per serving, this recipe covers 5% of your daily requirements of vitamins and minerals. This recipe serves 10. It is an inexpensive recipe for fans of Jewish food. 18 people have made this recipe and would make it again. It is perfect for Hanukkah. Head to the store and pick up onion, kosher salt, eggs, and a few other things to make it today. It is brought to you by Serious Eats. It is a good option if you're following a dairy free diet. With a spoonacular score of 25%, this dish is rather bad. Similar recipes include Duck Fat Fried Latkes with Apple Lemon Chutney, Green Apple and Ginger Chutney, and Cranberry, Apple, And Ginger Chutney.
Servings: 10
Ingredients:
3/4 cup apple cider vinegar
1 1/2 pounds baking potatoes, grated
1/2 teaspoon black pepper
3/4 cup dark brown sugar
2 eggs, lightly beaten
1 1-inch piece fresh ginger, peeled and minced
2 Granny Smith apples, peeled, cored, and chopped into 1/4 inch pieces
1/2 teaspoon ground mustard
1 1/2 teaspoons kosher salt
1/4 cup flour or matzoh meal
1/2 large onion, finely chopped
1/2 cup raisins
1/4 teaspoon red pepper flakes
1/2 teaspoon salt
Vegetable oil for frying
Equipment:
sauce pan
bowl
baking sheet
paper towels
frying pan
spatula
slotted spoon
Cooking instruction summary:
Procedures 1 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. 2 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. 3 In a medium bowl, combine drained potato, onion, eggs, flour, salt, and pepper. Stir to combine. 4 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. 5 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. 6 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.
Step by step:
1. 1
2. 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.
3. 2
Make Latkes
1. Place grated potato in a large bowl and fill with cold water.
2. Let sit for 15 minutes, then drain, squeezing out as much excess moisture as possible.
3. 3
4. In a medium bowl, combine drained potato, onion, eggs, flour, salt, and pepper. Stir to combine.
5. 4
6. 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.
7. 5
8. 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.
9. 6
10. Use a slotted spoon to remove latkes from pan and place on paper towels.
11. Let drain while cooking remainder of latkes.
12. Serve hot with apple chutney.
Nutrition Information:
covered percent of daily need
