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Recipe Detail Page
Classic Latkes with Tomato-Harissa Chutney
Holiday 2021
I’ve tried to upgrade my family’s latke recipe with different ingredients and spices, but the classic potato and onion version is impossible to beat. Modernizing latkes means pairing them with a spicy, tangy tomato-harissa chutney.
Makes about 15 latkes
TOMATO-HARISSA CHUTNEY
1 tsp (5 mL) whole cumin seeds
1 tbsp (15 mL) olive oil
1 tbsp (15 mL) harissa paste
1 cup (250 mL) thinly sliced onion
2 cups (500 mL) cherry tomatoes, halved
1/3 cup (80 mL) cider vinegar
1/4 cup (60 mL) granulated sugar
1 tsp (5 mL) cinnamon
Salt and freshly ground pepper to taste
LATKES
3 large russet potatoes, about 1 1/3 lbs (605 g), scrubbed
1 onion, grated
2 eggs, beaten
1/2 cup (125 mL) panko bread crumbs or matzo meal
1 tsp (5 mL) salt, plus more for seasoning
1 tsp (5 mL) freshly ground pepper
Vegetable oil for frying
1. For the tomato-harissa chutney, heat a large skillet over medium-high heat. Add cumin and toast until fragrant, about 1 minute. Add oil, harissa paste and onion, then reduce heat to medium. Cook until onion is translucent and fragrant, about 4 minutes. Stir in cherry tomatoes, vinegar, sugar and cinnamon. Adjust heat to maintain a simmer. Cook, stirring occasionally until tomatoes have softened and the liquid is syrupy, about 7 minutes. Season with salt and pepper. Let cool.
2. For the latkes, coarsely grate unpeeled potatoes, then place them into a double layer of cheesecloth or a thin dishcloth. Wring out potatoes to extract as much liquid as possible.
3. In a large bowl, combine potatoes, onion, eggs, panko, salt and pepper. Stir to combine.
4. Preheat oven to 250°F (121°C).
5. Heat a large skillet over medium-high heat. Pour enough oil to come 1/2 inch (1 cm) up side of skillet. When oil is hot, form heaping 1/4-cup (60 mL) portions of potato mixture into 2 to 3-inch (5 to 8 cm) discs. Fry in batches until golden brown, about 2 minutes per side. (Lower heat if they brown too quickly.) Transfer cooked latkes to a cooling rack set over a baking tray. Season lightly with salt. Keep warm in the oven while you make the rest.
6. Serve latkes hot with chutney.
Makes about 15 latkes
