Potato Latkes With Crispy Sage Leaves And Pear & Apple Sauce

Recipe By:  Sasha Seymour
potato latkes

The latkes can be fried in advance, then reheated on a baking tray in a warm oven.

Ingredients

 Pear & Apple Sauce

  • 1 Anjou or Bartlett pear, unpeeled, cored, coarsely grated
  • 1 Red Delicious apple, unpeeled, cored, coarsely grated
  • 1⁄3 cup white wine 3⁄4 cup water
  • Large pinch sea salt

Crispy Sage Leaves

  • 1⁄2 cup vegetable oil
  • 1 large bunch sage, leaves picked, divided (approx. 1⁄2 cup, loosely packed)
  • Sea salt, to taste

Potato Latkes

  • 4 medium Yukon Gold potatoes, unpeeled, coarsely grated
  • 1⁄2 white onion, coarsely grated 2 tsp salt
  • 1 large egg, lightly beaten
  • 1⁄4 cup all-purpose flour 2 tbsp cornstarch
  • Sour cream, for serving
Directions Yield:  Makes 20 2" Latkes
  1. To make sauce, combine all ingredients in medium saucepan over medium heat. Cover and cook, stirring occasionally, until fruit is soft, 5 minutes.
  2. Remove from heat; purée with immersion blender or in food processor. Store covered in fridge for up to 1 day.
  3. To make sage leaves, heat large frying pan over medium heat. Add oil and heat until a sage leaf bubbles when added.
  4. Working in batches, fry sage leaves until stiff and dark green, 3 to 5 minutes. Transfer to paper towel-lined plate using tongs. Season with salt. Reserve oil for frying latkes.
  5. To make latkes, place potatoes in colander set over large bowl. Add onion and salt; mix well. Press water out of potato mixture. Let mixture drain in colander, at least 5 minutes.
  6. Pour off and discard yellow potato water from bowl, leaving thick white starch at bottom. Add potato mix to starch. Stir in egg, flour and cornstarch until just combined.
  7. Heat reserved oil in large frying pan over medium heat. Working by heaping tbsps, drop latke mix into pan and fry until golden on both sides, 2 minutes per side.
  8. Remove latkes to paper towel-lined plate. Serve hot with fruit sauce and sour cream, and garnish with crispy sage leaves.

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Photographer:
Donna Griffith
Source:
House & Home November 2013
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