Wednesday, November 27, 2013

Potato Latkes with Cranberry Jam



Potato Latkes with Cranberry Jam


shared by 

keyingredient.com

Ingredients

2large russet potatoes
2shallots, minced (4 tablespoons)
2garlic cloves, minced (1 tablespoon)
4eggs, lightly beaten
2tablespoons all-purpose flour
1teaspoon dried tarragon
2teaspoons fresh chives, snipped
1teaspoon dried mustard
2teaspoons salt
Freshly ground black pepper
½cup vegetable oil
Fresh chives, for garnish
Cranberry Jam, recipe follows
1cup sugar
½cup cranberry juice
1(12-ounce) package frozen cranberries
teaspoons ground cardamom
1star anise
Pinch salt
Pinch white pepper

Directions

Wash the potatoes and grate them by hand using the coarse side of a grater. Put the grated potato into a clean dish towel and wring well to remove the excess water. Place grated potato in a large bowl. Add the shallots, garlic, eggs, flour, tarragon, chives, mustard, salt and pepper and mix until well combined. Pour 1/4 cup of the oil into an 8-inch skillet and place over medium-high heat for 2 minutes. Carefully place a heaping tablespoon of the latke mix into the hot oil and flatten a little. Add 3 more to the pan and fry until golden brown, about 2 to 3 minutes. Flip and repeat on the other side. Remove to a paper towel lined plate and repeat until all the latke mix has been used; you'll have to replenish the cooking oil about halfway through. Keep warm in a low oven until ready to serve. Sprinkle latkes with chives and serve with Cranberry Jam on the side. Place all ingredients in a medium saucepan. Place over high heat, bring to a boil and stir until the sugar dissolves. Reduce the heat and simmer until the cranberries burst, stirring occasionally, about 10 minutes. Remove from the heat and let cool. Chill thoroughly before serving. Yield: 3 cups

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