Latkes With Pomegranate Quince Chutney
I love latkes. It’s almost bad, how much I like latkes. A holiday tradition usually brings sharing and that might be my biggest problem. To date the best solution I’ve had is to make them smaller so I have more. That way it takes me a little longer to eat them and gives others a chance to snag one.
Usually served on their own with a choice of apple sauce or sour cream on the side, I wanted to offer something with them to dress them up, especially when served as an appetizer. Slathered on a plate, I like the sour cream option, but there’s something about the salty grease that goes so well with a little tartness.
For platter passing, otherwise known as sharing, I conjured up my own applish sauce, just a little fancier for the Hoildays. I added the glimmer of pomegranate to quince to make this tart and spicy relish.
It was pretty good. I ate the whole plate.
… But after I was done, I thought I might just make another batch, maybe even double it – to share.
The relish in a little jar tied with a red bow, might just make a pretty sweet hostess gift.
EGGLESS POTATO LATKES
4 – 5 Yukon Gold Potatoes, 2 -2 1/2 Cups grated
1 Small Onion, finely diced
1 teaspoon Baking Powder
1 teaspoon Arrowroot Powder
3 Tablespoons All Purpose Flour
1/2 teaspoon Salt
2/3 Cup Oil for Frying (more or less)
Peel and grate the potatoes and squeeze as much moisture from them as you can.
Add them to a large bowl, along with the finely dice the onion.
Sift the baking powder, arrowroot and flour.
Dust the dry mix along with the salt, over the potatoes, stirring while you add to incorporate it evenly.
Heat half of the oil in a large sauté pan over a medium-high setting.
Either with your clean hands or spoons, shape the potato into a 2″ diameter ball, again squeezing excessive liquid, if necessary. Lightly pat the finished ball to flatten once it’s added to the heated oil.
Repeat to fill the pan and fry for about 5-6 minutes on each side or until crisp and golden.
Drain latkes of oil over brown bags and paper towels.
Serve with Pomegranate Quince Chutney, apple sauce, or sour cream.
POMEGRANATE QUINCE CHUTNEY
1 Quince, peeled and roughly diced
1/2 Cup water (give or take)
1/8 teaspoon Freshly Grated Nutmeg
2 Tablespoons Brown Sugar
1 Tablespoon Orange Balsamic Vinegar*
1/4 Cup Pomegranate Seeds, 1/2 Pomegranate
Peel and dice the quince into 1/2″ cubes.
Add the quince to a small saucepan and cover with just enough water to submerge.
Simmer over a medium-high heat until just tender; about 8 – 10 minutes.
Remove from the heat. Add the quince, along with the remaining water, to a sauté pan.
Continuing over a medium-high heat, sauté the quince, adding the cloves, cinnamon and nutmeg.
Once the liquid has reduced, add the brown sugar and balsamic vinegar.
Lower the heat to medium and simmer to create a syrup; 1-2 minutes.
Add the pomegranate seeds and continue to simmer to release the juice.
Remove the chutney from the heat, find and take out the cloves, then gently mash with a fork. (Watch for pomegranate juice, it stains.)
Serve a top latkes or other savory dishes as a condiment.
*If you don’t have orange balsamic vinegar, you may try substituting regular balsamic with the zest of one orange; about a teaspoon.