Potato Latkes With Crispy Sage Leaves And Pear & Apple SauceRecipe By: Sasha Seymour
The latkes can be fried in advance, then reheated on a baking tray in a warm oven.
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
- 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
- To make sauce, combine all ingredients in medium saucepan over medium heat. Cover and cook, stirring occasionally, until fruit is soft, 5 minutes.
- Remove from heat; purée with immersion blender or in food processor. Store covered in fridge for up to 1 day.
- To make sage leaves, heat large frying pan over medium heat. Add oil and heat until a sage leaf bubbles when added.
- 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.
- 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.
- 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.
- 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.
- Remove latkes to paper towel-lined plate. Serve hot with fruit sauce and sour cream, and garnish with crispy sage leaves.