Mini Potato-leek Latkes with Spicy Apple Chutney

Katie Lee - Comfort Table - Pg 96.jpg

12 - 14 Servings

Prep Time: 20 Minutes. Cook Time: 30 Minutes

Latkes for Hanukkah are a must. The story of Hanukkah celebrates the miracle of a small can of oil burning for eight days, so frying food (like latkes) in oil is symbolic.

It's traditional to serve latkes with applesauce,so I decided to put my own spin on it with this spicy apple chutney. I make these small so they can be consumed in one or two bites, but youcan make them bigger if you like.

 

Ingredients

Latkes:

  • 3 Large Baking Potatoes, Peeled & Grated

  • ½ Cup Finely Diced Leeks, White Part Only

  • 3 Large Eggs, Lightly Beaten

  • ½ Cup Dried Bread Crumbs

  • 2 Tablespoons Minced Flat-leaf Parsley

  • 1 ½ Teaspoons Kosher Salt

  • ½ Teaspoon Freshly Ground Black Pepper

  • 4 Tablespoons (½ Stick) Unsalted Butter

  • ¼ Cup Canola Oil

Chutney:

  • ¼ Cup Orange Juice

  • ¼ Cup Water

  • 3 Tablespoons Light Brown Sugar

  • 3 Tablespoons Apple Cider Vinegar

  • ½ Teaspoon Ground Cinnamon

  • ½ Teaspoon Kosher Salt

  • ¼ Teaspoon Freshly Ground Black Pepper

  • 2 Teaspoons Olive Oil

  • 2 Shallots, Minced

  • 1 Garlic Clove, Minced

  • ½ Jalapeno, Minced

  • 2 Granny Smith Apples, Peeled, Cored, and Diced


Instructions

Press the excess water from the grated potatoes. In a medium bowl, mix the potatoes with the leeks, eggs, bread crumbs, parsley, salt, and pepper.

In a large heavy skillet over medium heat, melt the butter with the oil. Use a tablespoon to drop potato batter into theskillet. Flatten the potatoes with a spatula. Fry until golden brown, a couple minutes on each side. Drain on paper towels and serve immediately.


This recipe is also featured in my cookbook!