Mini Potato-leek Latkes with Spicy Apple Chutney
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.
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
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
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!