Mini Potato-leek Latkes with Spicy Apple Chutney
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 you can make them bigger if you like.
Mini Potato-leek Latkes with Spicy Apple Chutney
Prep time: 20 min
Cook time: 30 min
Total time: 50 min
Yield: 12 - 14 servings
Ingredients
Latkes :
- 3 large baking potatoes, peeled & grated
- 1/2 cup finely diced leeks, white part only
- 3 large eggs, lightly beaten
- 1/2 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
Cooking Directions
- 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 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.
This recipe is also featured in my cookbook!
