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Spicy Latkes Recipe

Mini Potato Pancakes Are a Dainty and Delicious Appetizer

Although they are traditionally associated with Hanukkah, latkes or potato pancakes, make a delicious appetizer even after the holiday. The thin, crispy shredded potatoes can act as a scrumptious base for everything from sour cream and smoked salmon to spicy apple chutney — as is the case with this recipe. When making latkes, it's important to squeeze the excess water out of the potatoes. It's a tedious job that normally ruins a kitchen towel, but it's essential to creating a cake that has a crunchy texture. These savory bites would be welcome on a spread of appetizers on New Year's Eve, so get the method now.

Mini Potato-Leek Latkes With Spicy Apple Chutney

Mini Potato-Leek Latkes With Spicy Apple Chutney

Potato Latkes Recipe 2010-12-28 12:13:11

Ingredients

  1. 3 large baking potatoes, peeled and grated
  2. 1/2 cup finely diced leeks, white part only
  3. 3 eggs, lightly beaten
  4. 1/2 cup dry bread crumbs
  5. 2 tablespoons minced flat leaf parsley
  6. 1 1/2 teaspoons salt
  7. 1/2 teaspoon fresh ground black pepper
  8. 4 tablespoons unsalted butter
  9. 1/4 cup canola oil
  10. For the chutney
  11. 1/4 cup orange juice
  12. 1/4 cup water
  13. 3 tablespoons light brown sugar
  14. 3 tablespoons apple cider vinegar
  15. 1/2 teaspoon ground cinnamon
  16. 1/2 teaspoon salt
  17. 1/4 teaspoon freshly ground black pepper
  18. 2 teaspoons olive oil
  19. 2 shallot, minced
  20. 1 garlic clove, minced
  21. 1/2 jalapeño, minced
  22. 2 granny smith apples, peeled, cored, and diced

Directions

  1. For the latkes Press the excess water from the grated potatoes.
  2. In a medium bowl, mix the potatoes with the leeks, eggs, bread crumbs, parsley, salt, and pepper.
  3. In a large heavy skillet over medium heat, melt the butter with the oil. Use a tablespoon to drop potato batter into the skillet. Flatten the potatoes with a spatula. Fry until golden brown, a couple minutes on each side. Drain on paper towels and serve immediately.
  4. For the chutney In a small bowl, combine the orange juice, water, brown sugar, vinegar, cinnamon, salt, and pepper. Heat the olive oil in a small saucepan over medium heat.
  5. Add the shallots, garlic, and jalapeño and sauté about 5 minutes. Stir in the apples and orange juice mixture. Let come to a low simmer.
  6. Cover and cook until apples are tender, stirring occasionally, about 8 to 10 minutes. Serve with the latkes.

Serves 8.


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