Potato Latkes
Ingredients
For the Latkes:
- 4 cups potato, grated
- Salt and pepper, to taste
- 1 egg, beaten
- 3 tbsp. flour
For the Spicy Tomato Compote:
- 4 cloves garlic, minced
- 6 tbsp. olive oil
- 8 large ripe tomatoes, diced
- 2 tbsp. brown sugar
- 6 tbsp. balsamic vinegar
- 1 tsp. crushed chili sauce or 1/4 to 1/2 tsp. chili flakes
- Salt and pepper, to taste
Instructions
To prepare the latkes:
- In a medium pot, place 4 medium potatoes and enough water to cover the potatoes; boil until completely cooked; drain and grate potatoes.
- Squeeze as much excess water from the grated potato as possible.
- In the same pot, add all the remaining ingredients and toss together until well combined.
- In a large non-stick skillet, over medium-low to medium heat, heat a half inch of canola oil.
- Drop the latke mixture, by ½ cup measures, into the hot oil, spreading it out to about a half inch thickness.
- Fry until golden brown on one side, then turn and cook until golden brown on the opposite side.
- Drain on paper towels.
To prepare the spicy tomato compote:
- In a large sauté pan, over medium heat, sauté the garlic for just a minute before adding the tomatoes, brown sugar, chili sauce, salt, pepper.
- Continue to cook until the tomatoes soften and the compote reduces to a jam-like consistency.
- Add the balsamic vinegar in the final minute or two of cooking before serving.