Ingredients
Units
For the latkes:
- 2 cups (⅔ lb) russet potatoes, washed and peeled
- 1 cup unsweetened shredded coconut
- 2 eggs
- 2 Tbsps flour
- 2 Tbsps granulated sugar
- ½ tsp salt
- ½ cup canola oil
For the cranberry applesauce:
- 3 lbs. apples (any apples you would use for baking, I used Golden Delicious), peeled and diced
- 2 cups fresh or frozen cranberries
- 2 Tbsps granulated sugar (up to 4 if you want it sweeter)
- 1 tsp ground cinnamon
- ½ tsp ground ginger
- ½ tsp ground all spice
- zest and juice from 1 orange
- ⅔ cup water (½ cup if using frozen cranberries)
- 1 Tbsp brandy (if desired)
For the cardamom mascarpone:
- ¼ cup mascarpone
- 1 tsp cardamom (or more to taste)
Instructions
- To make the coconut latkes, start by shredding your potatoes with a grater.
- Ring out all the moisture with a strainer and paper towel until all the moisture is gone and then add in the coconut, eggs, flour, sugar and salt and combine.
- Meanwhile, heat up canola oil in a large sauté pan. Scoop two-tablespoon dollops of the potato mixture and flatten lightly and fry until golden brown, about 3-5 minutes. Then flip and fry the other side. Drain on a rack over paper towels.
- To make the cranberry applesauce, in a large saucepan, combine apples, cranberries, sugar, spices, orange juice and zest, water and brandy, if desired.
- Bring to a boil and then lower to a simmer. Cover, and cook for 15 minutes until apples are tender and some of the cranberries have burst. Stir every so often, adding water if it gets too thick.
- Remove from heat and let cool. Blend with an immersion blender or smash with a fork.
- To make the cardamom mascarpone, combine cardamom and mascarpone in a bowl until blended.
- Garnish latkes with applesauce and mascarpone.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Side Dish
- Method: Stovetop
- Cuisine: Jewish