Making Sweet Potato Latkes with Apple Chutney is not at all as difficult as it sounds. The most time-consuming part of this recipe is grating the sweet potatoes. I prefer to use a mandoline or a food processor with the attachment. It makes the preparation go a lot faster!
First, make the apple chutney on the stovetop. Again, take your time preparing the apple, you want the pieces cut nicely so they cook evenly. While the chutney is cooking on the stovetop, you’ll love how wonderful your house smells. It’s the same aroma as an apple pie baking in the oven, everything smells like fall.
Before you form your latkes and start cooking them on the stovetop be sure to squeeze out the excess water as much as possible. I use a paper towel and squeeze the mixture multiple times. Don’t stop until you’ve gotten rid of as much water as you can, this is what will make the latke nice and crispy. Then, add the rest of the ingredients and prepare the skillet..
It’s ideal to have the apple chutney complete and cooling when you start to fry your latkes. The latkes don’t take long to cook. Then, they drain for a bit on a rack lined with paper towel before being served. I like serving them nice and hot with the fresh apple chutney. It’s such a warm combination of flavors that everything absolutely loves.
I prefer to make the latkes fresh every time because they don’t store well, but the apple chutney stores very well. You can make a big batch and keep it in the fridge and reheat it as needed. Apple chutney also tastes great on pork chops, chicken, or even served with fresh yogurt. Also, you can always use it on latkes made with regular potatoes if you are not making them with sweet potatoes. Enjoy your fresh latkes and your holiday meal!
Sweet Potato Latkes with Apple Chutney
This is a delightful dish that combines the earthy sweetness of sweet potatoes with the tangy and slightly spicy flavors of apple chutney.
Makes about 12 latkes Ingredients: For Sweet Potato Latkes:
2 large sweet potatoes, peeled and grated
1 small onion, finely grated
2 eggs, beaten
1/4 cup all-purpose flour
1/2 teaspoon baking powder
1 teaspoon salt (or to taste)
1/4 teaspoon black pepper (or to taste)
Vegetable oil for frying
For Apple Chutney:
2 apples, peeled, cored, and diced
1/4 cup brown sugar
1/4 cup apple cider vinegar
1/2 teaspoon ground ginger
1/4 teaspoon ground cinnamon
1/8 teaspoon ground cloves
Pinch of red pepper flakes (optional, for some heat)
1 cup apple cider
Salt to taste
Instructions: 1. In a medium saucepan, combine the diced apples, brown sugar, apple cider vinegar, ground ginger, ground cinnamon, ground cloves, and red pepper flakes (if using). Stir to combine and bring the mixture to a boil over medium heat. Reduce the heat to low and simmer, stirring occasionally, for about 25 minutes, or until the chutney thickens and the apples are soft. Sightly mash with fork or potato masher. Season with salt to taste, and then remove from heat. Set the chutney aside to cool.
2. In a large bowl, combine the grated sweet potatoes and finely grated onion. Squeeze out any excess liquid from the sweet potatoes and onion by placing them in a clean kitchen towel and squeezing and return the squeezed sweet potato and onion mixture to the bowl. Then, add the beaten eggs, all-purpose flour, baking powder, salt, and black pepper to the bowl. Mix well to combine all the ingredients.
3. In a large skillet, heat about 1/4 inch of vegetable oil over medium-high heat.
When the oil is hot, drop a spoonful of the sweet potato mixture into the hot oil and flatten them slightly with a spatula. Cook the latkes in batches for about 3-4 minutes per side, or until they are golden brown and crispy. Place the cooked latkes on a plate lined with paper towels to drain any excess oil.
4. Serve the sweet potato latkes hot with a generous dollop of apple chutney on top! Enjoy!
Nikki Glekas is the owner of Nikki Glekas Events, a full-service catering and events company located in Stamford, CT.. To discuss further please contact firstname.lastname@example.org or call 203.658.8659.