Ingredients
Makes 20 latkas
• 5 potatoes
• 2 onions
• 3 eggs
• 1 tsp. salt
• 1/4 tsp. pepper
• between 1/4 to 3/4 cup matzo meal
• oil for frying (canola is recommended)
• 1 cup sugar
• 1/2 cup cranberry juice
• 1 (12-ounce) package fresh or frozen cranberries
• 1 1/2 teaspoons ground cardamom
• 1 star anise
• kosher salt
• freshly ground white pepper
Cooking Instructions
• Peel potatoes. Place in a bowl of cold water so they won’t turn
brown.
• When ready to prepare the latkas, drain the potatoes. Grate
potatoes and onions on a hand grater or in a food processor
fitted with a knife blade. DO NOT PUREE SMOOTH. You want a
course mixture. Drain mixture well of its moisture on paper
towel.
• Pour potato mixture into a large bowl. Add beaten eggs. Add salt
and pepper. Add enough matzo meal so that the mixture holds
together.
• Pour 1 inch of oil into a large, deep frying pan. Heat the oil over
medium-high heat.
• Carefully drop 1/4 cup of the potato mixture into the hot oil.
• Flatten the pancake slightly so the center will cook.
• Fry for several minutes on each side until golden brown and
cooked through.
• Drain on paper towels and serve
Cranberry Jam
• 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.
