My potato latkes and apple-onion chutney are the perfect accompaniment to meat and chicken. Also check out my recipe for balsamic tomato-braised brisket!
- 5 large russet potatoes, peeled
- 1 large yellow onion, finely grated
- 3 eggs, lightly beaten
- 3 tablespoons all-purpose flour
- 1 tablespoon coarse salt
- Freshly ground black pepper
- Chopped parsley or scallions, optional (I love either, and it gives a beautiful pop of color)
- Vegetable oil, for frying
- Apple-onion chutney, for serving (see recipe below)
- Preheat oven to 200 degrees. Grate potatoes in long strips, using smooth strokes to run potatoes across grater into a large bowl of ice water. Using a strainer or slotted spoon, transfer potatoes, reserving liquid, to another large bowl lined with a clean kitchen towel; gently squeeze dry.
- Set reserved liquid aside for 10 minutes to allow starch to sink to the bottom; carefully pour liquid from the bowl, reserving milky residue (potato starch) and discard. Transfer potatoes back to bowl with potato starch.
- Add onions to bowl; stir in eggs, flour, salt, pepper and parsley or scallions.
- Line a baking sheet with paper towels; set aside. In a nonstick pan, heat a quarter inch of oil. Spoon half cup potato mixture per pancake into skillet. Make a few at a time, being careful they don’t run into each other.
- Fry on both sides until golden brown, 4 to 6 minutes. Transfer to prepared baking sheet to drain. Keep warm in oven while preparing the others. Serve hot with apple-onion chutney.
- 6 Granny Smith apples, peeled and sliced
- 1 large onion, minced
- 2 tablespoons olive oil
- 1 cup apple cider vinegar
- 1 teaspoon lemon zest
- 1 teaspoon coarse salt
- 1 demi spoon white pepper
- 1 cinnamon stick
- 1 cup brown sugar
- 1 demi spoon nutmeg
- Heat oil in a medium saucepan over medium-high heat. Add onion and sauté until translucent, about 5 minutes.
- Stir in apples, salt, pepper, sugar and lemon zest, cooking for about 3 minutes.
- Add vinegar and bring to a boil, then reduce to a vigorous simmer and cook, partially covered, until apples are tender, about 10 minutes.
- Serve warm or at room temperature.
Ines Chattas is the culinary director of UN Plaza Grill in New York City. Offering continental and Mediterranean cuisine, the space features two private rooms, a large dining area, private booths and sushi bar. OU-kosher certified.