This potato latkes recipe reinvents your traditional latkes. As the author says, he stays true to the traditional latke itself, which is still amazing, and adds a nice twist to toppings.
The clove and cinnamon give the dish the festive essence, and the apple and date chutney gives the latkes a depth and complexity not expected in this traditional dish.
I prepared the spices ahead of time, which made the process less tedious. I used 2 Granny Smith apples. After 30 minutes they were nice and soft but still held their shape and didn’t fall apart.
It only took me 4 minutes to reduce the chutney to a thick consistency. At this point, the liquid that was left was about as thick as real maple syrup. I could also tell it was done because the liquid started to form larger “sugar bubbles” that didn’t quite burst, but kept getting bigger and smaller (if that makes sense!).
I reheated the leftover latkes in the oven and to my surprise they were nice and crispy. When I removed them from the pan, I could see some oil on them, so I blotted them with a paper towel to remove some more grease.
I can’t wait to use this chutney for other things too! Anyone have pancakes?