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Amazing Potato Latkes with Cranberry Chutney

Potato Latkes with Cranberry Chutney
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Crispy potato latkes served with a sweet and tart cranberry chutney, perfect for holiday gatherings.

Ingredients

Scale
  • 1 pound potatoes, peeled and grated
  • 1/2 cup finely chopped onion
  • 2 large eggs, beaten
  • 1/4 cup all-purpose flour
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • Vegetable oil, for frying
  • For the Cranberry Chutney:
  • 12 ounces fresh cranberries
  • 1 cup granulated sugar
  • 1/2 cup orange juice
  • 1/4 cup chopped fresh ginger
  • 1/4 cup chopped red onion
  • 1 cinnamon stick
  • 1 star anise

Instructions

  1. For the Cranberry Chutney: Combine cranberries, sugar, orange juice, ginger, red onion, cinnamon stick, and star anise in a saucepan.
  2. Bring to a boil, then reduce heat and simmer for 15-20 minutes, or until thickened. Remove cinnamon stick and star anise. Let cool.
  3. For the Latkes: Squeeze excess moisture from grated potatoes and onion.
  4. In a bowl, combine potatoes, onion, beaten eggs, flour, salt, and pepper. Mix well.
  5. Heat about 1/2 inch of vegetable oil in a large skillet over medium-high heat.
  6. Drop spoonfuls of the potato mixture into the hot oil, flattening them slightly with a spatula.
  7. Fry for 3-4 minutes per side, until golden brown and crispy.
  8. Remove latkes from skillet and drain on paper towels.
  9. Serve hot with the cranberry chutney.

Notes

  • You can make the cranberry chutney a day in advance.
  • For extra crispy latkes, ensure you squeeze out as much moisture as possible from the potatoes.
  • Adjust the sweetness of the chutney by adding more or less sugar to your preference.

Nutrition

Find it online: https://afripaket.com/potato-latkes-cranberry-chutney-recipe/