Rosemary Potato Latkes with Rosemary Apple Chutney

Makes 20 medium latkes

This is a semi-traditional potato latke recipe with a modern version of applesauce to go with it.


For Latkes

5-6 medium potatoes, washed, peeled, and grated
1 medium yellow onion, grated
2 tablespoons fresh rosemary, chopped fine
2 eggs, beaten
½ cup whole wheat flour
2 teaspoons salt
1 teaspoon black pepper
Vegetable oil

For Rosemary Apple Chutney

3 medium Fuji or pink lady apples (or other hard and tart apples), chopped in small cubes
1½ cups apple cider
1 cup brown sugar
3 tablespoons fresh rosemary, chopped fine
1 teaspoon fresh ginger, peeled and chopped fine
Juice of 1 medium lemon
2 fresh bay leaves
1 teaspoon salt


In a large mixing bowl, combine grated potatoes, onion, rosemary, eggs, flour, salt, and pepper, and mix well. Heat a large bottom skillet on high heat, making sure there is enough oil to cover the bottom generously. Form 2-inch pancakes, drop into pan, and brown on both sides until deep golden brown, about 2 to 3 minutes on each side. Take off heat, and place on paper towels so excess oil can be drained.

Place all ingredients for rosemary apple chutney in a heavy bottom medium sauce pan, and bring to a boil. Reduce heat, and let simmer uncovered, stirring occasionally for 20 to 30 minutes or until chutney is at desired consistency and apples are soft. Tale off heat, and discard bay leaves. Serve over hot latkes.