These fried potato pancakes are traditionally served at Hanukkah time with applesauce. Try this version of the compote recipe and taste for yourself.
Grandma’s Potato Latkes with Ginger-Apple Pear Compote Recipe
- 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
Position a rack in the center of the oven and preheat to 200 degrees. Line a baking sheet with paper towels.
Using the large holes of a box grater or grating disk of a food processor, alternately grate potatoes and onions into a large bowl.
Using your hands, squeeze out as much moisture as you can from the potato mixture.
In a small bowl, mix matzo meal, eggs, chives, onion powder if desired, salt and pepper. Stir into potatoes.
Add enough oil to a large, deep skillet to come 1/2-inch up the sides. Do not skimp!
Heat over medium-high heat until very hot but not smoking.
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.
Fry, turning once, until deep golden brown on both sides, about 6 minutes. Use a slotted spatula to transfer to the baking sheet.
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.
Serve hot with Gingered Apple-Pear Compote.
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