-
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.
