These fried potato pancakes are traditionally served at Hanukkah time with applesauce. Try this version of the compote recipe and taste for yourself. For more Hannukah recipes, take a look at our Jewish recipes.
How To Make Grandma's Potato Latkes with Ginger-Apple Pear Compote
Ingredients
For Potato Latkes:
- 2 1/2 lb baking potatoes, peeled
- 1 medium onion
- 1/2 cup matzo meal
- 3 large eggs, lightly beaten
- 1/4 cup fresh chives, finely chopped
- 1/2 tsp onion powder, optional
- 2 tsp kosher salt
- 1/4 tsp freshly ground black pepper
- Vegetable oil, for frying
For Gingered Apple-Pear Compote:
- 2 Granny Smith apples, peeled, cored, medium diced
- 2 Bartlett pears, peeled, cored, medium diced
- 1 qt water
- 1/2 lemon
- 1/3 cup sugar
- 3 inch cinnamon stick
- 1 tbsp honey
- 2 tbsp water
- 1 tsp corn syrup, optional
- medium seeds of pomegranate
- 2 tbsp candied ginger, minced
- 1 tsp balsamic vinegar
- salt, to taste
Instructions
For Potato Latkes:
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Position a rack in the center of the oven and preheat to 200 degrees. Line a baking sheet with paper towels.
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Using the large holes of a box grater or grating disk of a food processor, alternately grate potatoes and onions into a large bowl.
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Using your hands, squeeze out as much moisture as you can from the potato mixture.
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In a small bowl, mix matzo meal, eggs, chives, onion powder if desired, salt and pepper. Stir into potatoes.
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Add enough oil to a large, deep skillet to come 1/2-inch up the sides. Do not skimp!
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Heat over medium-high heat until very hot but not smoking.
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Working in batches without crowding and using about 1/3 C. of the potato mixture for each pancake, carefully add mixture to the oil, spreading it with a spoon to make 3- to 4-inch pancakes.
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Fry, turning once, until deep golden brown on both sides, about 6 minutes. Use a slotted spatula to transfer to the baking sheet.
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Serve immediately or keep warm in oven while making the remaining pancakes. Drain off any excess liquid that forms in the bowl as you make subsequent batches.
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Serve hot with Gingered Apple-Pear Compote.
For Gingered Apple-Pear Compote.
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Submerge apples and pears in lemon-water to keep them from discoloring. Reserve until needed.
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In a heavy saucepan, combine the sugar, cinnamon stick, honey, water and corn syrup.
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Cook over medium heat. Without stirring, allow to boil until the mixture turns a golden caramel color.
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Drain liquid from apples and pears; carefully add fruit to caramel liquid.
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Raise heat to high; cook, stirring occasionally until mixture thickens slightly and fruit is tender.
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During last few minutes of cooking, add pomegranate seeds. Add the candied ginger, balsamic vinegar and a pinch of salt.
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Stir and remove from the heat. Transfer to a glass or metal bowl to cool. Serve chilled or at room temperature as an accompaniment to Potato Latkes.
Nutrition
- Sugar: 24g
- :
- Calcium: 48mg
- Calories: 287kcal
- Carbohydrates: 62g
- Cholesterol: 70mg
- Fat: 2g
- Fiber: 5g
- Iron: 2mg
- Potassium: 750mg
- Protein: 7g
- Saturated Fat: 1g
- Sodium: 624mg
- Vitamin A: 193IU
- Vitamin C: 17mg
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