| Level: | Intermediate |
| Total: | 2 hr 55 min |
| Prep: | 20 min |
| Inactive: | 2 hr |
| Cook: | 35 min |
| Yield: | 12 to 14 latkes |
Ingredients
- 2 large russet potatoes
- 2 shallots, minced (4 tablespoons)
- 2 garlic cloves, minced (1 tablespoon)
- 4 eggs, lightly beaten
- 2 tablespoons all-purpose flour
- 1 teaspoon dried tarragon
- 2 teaspoons fresh chives, snipped
- 1 teaspoon dried mustard
- 2 teaspoons salt
- Freshly ground black pepper
- 1/2 cup vegetable oil
- Fresh chives, for garnish
- Cranberry Jam, recipe follows
- 1 cup sugar
- 1/2 cup cranberry juice
- 1 (12-ounce) package frozen cranberries
- 1 1/2 teaspoons ground cardamom
- 1 star anise
- Pinch salt
- Pinch white pepper
Instructions
- 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.
Nutrition Facts
| Serving Size | 1 of 14 servings |
| Calories | 211 |
| Total Fat | 9 g |
| Saturated Fat | 1 g |
| Carbohydrates | 30 g |
| Dietary Fiber | 2 g |
| Sugar | 17 g |
| Protein | 3 g |
| Cholesterol | 46 mg |
| Sodium | 294 mg |
Reviews
Easy to make, and tasty. I didn’t have the ingredients for the Jam but it still worked out fine as the Latkes stood well on there own. I gave them to the kids with a side of sour cream and they ate them up. Next time I’ll have to try it with the jam.
A little heavier than I was use to for Latkes. Not quite the perfect latkes but I would make them again.
Everyone loved these latkes. Thank you so much! We topped with cream cheese and smoked salmon. Great flavor.
This was the first recipe I tried from Dan & Steve and it did NOT disappoint! I made it for New Year’s day dinner, and even though mine didn’t turn out as pretty as the ones on TV, they were gone in a flash. I probably could have squeezed a bit more liquid out, but I didn’t have a dish towel to use, so I used paper towels, and repeated a few times, as the potatoes do have alot of water . Also omitted the tarragon because I didn’t have it on hand. These minor changes did not seem to be a problem because they honestly flew off the table….everyone LOVED them! I served these with applesauce because that is what we prefer, but next time will try the cranberry Jam. Awesome recipe. These are a keeper!
Everyone loved these latkes thank you so much. I made two batched and they were gone 2 minutes after they hit the table.
GREAT RECIPE!
My 10-year-old son and I made these latkes together after watching this week’s “Party Line…” – in a word, they are simply amazing! They fry up perfectly crispy on the edges and tender in the center, and have just the right mix of herbs and seasonings. All three of my children (the youngest are 6 and 4) loved them and wanted more! Hats off to Dan and Steve for creating such a delicious recipe. Thank you!