- 2 large russet potatoes
- 2 shallots, minced (4 tablespoons)
- 2 garlic cloves, minced (1 tablespoon)
- 4 eggs, lightly beaten
- 2 tablespoons all-purpose flour
- 1 teaspoon dried tarragon
- 2 teaspoons fresh chives, snipped
- 1 teaspoon dried mustard
- 2 teaspoons salt
- Freshly ground black pepper
- 1/2 cup vegetable oil
- Fresh chives, for garnish
- Cranberry Jam, recipe follows
Wash the potatoes and grate them by hand using the coarse side of a grater. Put the grated potato into a clean dish towel and wring well to remove the excess water. Place grated potato in a large bowl. Add the shallots, garlic, eggs, flour, tarragon, chives, mustard, salt and pepper and mix until well combined.
Pour 1/4 cup of the oil into an 8-inch skillet and place over medium-high heat for 2 minutes. Carefully place a heaping tablespoon of the latke mix into the hot oil and flatten a little. Add 3 more to the pan and fry until golden brown, about 2 to 3 minutes. Flip and repeat on the other side. Remove to a paper towel lined plate and repeat until all the latke mix has been used; you'll have to replenish the cooking oil about halfway through. Keep warm in a low oven until ready to serve. Sprinkle latkes with chives and serve with Cranberry Jam on the side.
- 1 cup sugar
- 1/2 cup cranberry juice
- 1 (12-ounce) package frozen cranberries
- 1 1/2 teaspoons ground cardamom
- 1 star anise
- Pinch salt
- Pinch white pepper
Place all ingredients in a medium saucepan. Place over high heat, bring to a boil and stir until the sugar dissolves. Reduce the heat and simmer until the cranberries burst, stirring occasionally, about 10 minutes. Remove from the heat and let cool. Chill thoroughly before serving.
Yield: 3 cups