Sunday, March 22, 2015

Curried Latkes with Sour Cream and Pear Chutney

Potatoes are probably one of my most favorite ingredients in the world. Humble, versatile, comforting yet capable of transporting one to exotic lands since they are such great vehicles of flavor. The latke is the perfect example. Shred potatoes, squeeze out excess moisture and add eggs and flour and you have the age old peasant food that has sustained families for generations. Add some curry and chutney and you leave the Russian steppes and float away to a Bengali street vendor. All in the time it takes to make weekend brunch!

I will admit that not all of my latke experiments turn out as well as this one. Maybe it's the preponderance of Indian food that has been my favorite cuisine to explore but I seemed to have gotten this one right on the head.

Of course it would have been so much more exciting (and apropos to this blog) if the pear chutney was homemade, but alas it was a gift. But such a wonderful one that homemade pear chutney is high on my list of DIY items when pears are again in season!

Curried Latkes with Sour Cream and Pear Chutney
(serves 2-3)

1 large russet potato (about 2 cups once liquid is squeezed out)
3 eggs
1/2 cup flour (regular or chick pea work equally well)
2 green onions, sliced very thin and then minced
2 teaspoons curry powder
12 stems cilantro, leaves only, minced
1 teaspoon salt
oil for frying
sour cream for garnish
pear chutney for garnish

Shred the potato on the large holes of a box grater and squeeze out as much moisture as possible by placing potato in cheese cloth or a dish rag and squeezing vigorously, releasing 1-2 cups of liquid. Place in a bowl and add eggs, flour, green onions, curry powder, cilantro and salt and mix well to combine.

Heat a stove top flat griddle or large skillet over medium high heat for several minutes. Add oil to coat bottom and drop in spoonfuls of batter, pressing down to get an even latke. Brown on both sides, working in batches until all batter is done and keep finished latkes warm in oven. Serve with sour cream or greek yogurt and pear chutney.


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