Potato Latkes & Cranberry Jam

Chef: Josh Thomsen

Ingredients:
LATKES:

• 5 Potatoes

• 2 Onions

• 3 eggs

• 1 Tsp salt

• 1/4 Tsp pepper

• Between 1/4 to 3/4 cup matzo meal

• Oil for frying (Avocado oil is recommended)

CRANBERRY JAM:

• 1 Cup Sugar

• 1/2 Cup Cranberry juice

• 1 (12-ounce) package fresh or frozen cranberries

• 1 1/2 Tsp Ground cardamom

• 1 Star anise

• Kosher salt

• Freshly ground white pepper

Instructions:

INSTRUCTIONS FOR LATKES:

1.  Peel potatoes. Place in a bowl of cold water so they won’t turn brown.

2. When ready to prepare the latkes, drain the potatoes. 

3. Grate potatoes and onions on a hand grater or in a food processor fitted with a knife blade. DO NOT PUREE SMOOTH. You want a course mixture.

4. Drain mixture well of its moisture on paper towel.

5. Pour potato mixture into a large bowl. Add beaten eggs, salt and pepper.

6. Add enough matzo meal so that the mixture holds together.

7. Pour 1 inch of oil into a large, deep frying pan. Heat the oil over medium-high heat.

8. Carefully drop 1/4 cup of the potato mixture into the hot oil.

9. Flatten the pancake slightly so the center will cook.

10. Fry for several minutes on each side until golden brown and cooked through.

11. Drain on paper towels and serve

INSTRUCTIONS FOR CRANBERRY JAM:

1. Place all ingredients in a medium saucepan on high heat.

2. Bring to a boil and stir until the sugar dissolves.

3. Reduce the heat and simmer until the cranberries burst, stirring occasionally (about 10 minutes)

4. Remove from the heat and let cool. Chill thoroughly before serving.