Potato-Scallion Latkes and Apple-Ginger Chutney

Knowing I had almost half a bushel of apples to use, this chutney immediately came to mind. I’ve made it several times before, and I really love it – it’s tangy and a little bit spicy but still sweet. It’s also great mixed with sour cream and slathered on potato latkes, which is how I chose to enjoy it for dinner tonight. Leave it to Ming to revolutionize latkes and applesauce… give this one a try, for sure.

Apple Ginger Chutney

Makes 4 c. chutney.

• 2 onions, diced
• 2 inches ginger, peeled and finely diced
• 1 TBS canola oil
• juice of 1 lemon
• 8 non-mealy apples (such as Fuji, Honey Crisp, or Empire), peeled and cored
• salt and pepper
• 1 c. apple cider or apple juice
• 1 c. rice wine vinegar or apple cider vinegar

1. Cut apples into even 1/4 inch cubes (this will take longer than you think so budget extra time!).  Place cubes into a large bowl and squeeze lemon juice over them to prevent from browning.
2. In a large stockpot, heat oil over medium heat.  Add onion and ginger and cook for 3-4 minutes, until onions soften.  Add apples, and season generously with salt and pepper.  Stir to coat, then cook apples for 3-4 minutes, until beginning to soften.  Add apple cider/juice and vinegar and simmer until liquid is reduced by three quarters, about 30 minutes.  Adjust seasoning to taste.  Keeps for about 1 week in the fridge.

Scallion-Potato Latkes with Apple-Ginger-Cream

Makes 16 latkes.

• 1 c. apple ginger chutney (see above)
• 1 c. sour cream
• 8 scallions, thinly sliced, white and green parts separated
• 4 medium russet potatoes, peeled
• 2 eggs
• salt and pepper
• 2 TBS butter
• 2 TBS olive oil

1. Mix together apple chutney, sour cream, and green parts of scallions together.  Cover and place in fridge until latkes are ready.
2. Grate potatoes on a large box grater.  Squeeze liquid out of grated potatoes into sink; place grated potatoes into large strainer set over large bowl, and continue to squeeze to remove as much liquid as possible.
3. In a large bowl, whisk eggs together gently.  Add drained potatoes and white parts of scallions and mix together.  Season with salt and pepper.
4. Heat 1 TBS olive oil and 1 TBS butter over medium-low heat in large frying pan for 3 minutes.  Form patties out of the potato mixture and place in frying pan.  Cook latkes in batches for 4-5 minutes per side, or until golden brown.  Replenish frying pan with butter and olive oil as necessary as you make multiple batches.  Place finished latkes on a plate line with a paper towel.  Serve hot with Apple-ginger-cream.