Potato Latkes with Cranberry Jam Recipe

Name: Potato Latkes with Cranberry Jam
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 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; 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

Servings: persons

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
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

1
Wash the potatoes and grate them by hand using the coarse side of a grater.
2
Put the grated potato into a clean dish towel and wring well to remove the excess water.
3
Place grated potato in a large bowl.
4
Add the shallots, garlic, eggs, flour, tarragon, chives, mustard, salt and pepper and mix until well combined.
5
Pour 1/4 cup of the oil into an 8-inch skillet and place over medium-high heat for 2 minutes.
6
Carefully place a heaping tablespoon of the latke mix into the hot oil and flatten a little.
7
Add 3 more to the pan and fry until golden brown, about 2 to 3 minutes.
8
Flip and repeat on the other side.
9
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.
10
Keep warm in a low oven until ready to serve.
11
Sprinkle latkes with chives and serve with Cranberry Jam on the side.
12
Place all ingredients in a medium saucepan.
13
Place over high heat, bring to a boil and stir until the sugar dissolves.
14
Reduce the heat and simmer until the cranberries burst, stirring occasionally, about 10 minutes.
15
Remove from the heat and let cool.
16
Chill thoroughly before serving.

743

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 20 ingredients. The key ingredients include: 2 large russet potatoes, 2 shallots, minced (4 tablespoons), 2 garlic cloves, minced (1 tablespoon), 4 eggs, lightly beaten, and more.

Yes, Potato Latkes with Cranberry Jam falls under the General category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Potato Latkes with Cranberry Jam

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions