Peruvian Potato Latkes with Spicy Apple Chutney

Crispy and flavorful potato latkes made with Peruvian potatoes and traditional spices, served with a sweet and spicy apple chutney for a delightful contrast.

Prep Time

25 minutes

Total Time

55 minutes

Calories

635 kcal

Difficulty

Medium

Equipment

6 items

Cost

£1.42/serving

Season:

Meal Type:

Cuisine:

Dietary:

Mood:

Ingredients

Servings

1.5lbsPeruvian Potatoes (Yellow or Purple)(Peeled)

£2.75

0.5Onion(Medium, finely chopped)

£0.20

2Eggs(Large)

£0.60

0.3cupAll-Purpose Flour(Or gluten-free flour blend)

£0.05

1tspGround Cumin

£0.03

0.5tspGround Coriander

£0.02

1tspAji Amarillo Paste(Optional, for extra flavor and heat)

£0.25

1tspSalt(Or to taste)

0.5tspBlack Pepper(Or to taste)

£0.01

0.5cupVegetable Oil(For frying)

£0.15

2Apples(Firm, tart apples (Granny Smith or Honeycrisp), peeled, cored, and diced)

£0.90

0.3Red Onion(Finely diced)

£0.15

0.3Red Bell Pepper(Finely diced)

£0.30

0.3cupRed Wine Vinegar

£0.10

2tbspBrown Sugar

£0.05

1tspGinger(Grated fresh ginger)

£0.10

0.3tspChili Flakes(Or to taste)

£0.02

0.3tspSalt(Or to taste, for chutney)

Total Cost

£5.68

£1.42 per serving

Instructions

1.
**Prepare the Latkes:** Grate the potatoes using the large holes of a box grater. Place the grated potatoes in a clean kitchen towel or cheesecloth and squeeze out as much liquid as possible. This is crucial for crispy latkes.
2.
In a large bowl, combine the squeezed potatoes, chopped onion, eggs, flour, cumin, coriander, aji amarillo paste (if using), salt, and pepper. Mix well to combine.
3.
**Make the Spicy Apple Chutney:** In a small saucepan, combine the diced apples, red onion, red bell pepper, red wine vinegar, brown sugar, grated ginger, chili flakes, and salt. Bring to a simmer over medium heat.
4.
Reduce the heat to low and cook, stirring occasionally, for about 20-25 minutes, or until the apples are softened and the chutney has thickened to your desired consistency.
5.
**Fry the Latkes:** Heat the vegetable oil in a large skillet over medium-high heat. The oil should be hot enough to sizzle when a small piece of potato mixture is dropped in.
6.
Spoon about 2-3 tablespoons of the potato mixture into the hot oil for each latke, flattening them slightly with the back of a spoon.
7.
Fry the latkes for 3-4 minutes per side, or until golden brown and crispy. Adjust the heat as needed to prevent burning.
8.
Remove the latkes from the skillet and place them on a paper towel-lined plate to drain excess oil.
9.
**Serve:** Serve the hot latkes immediately with the spicy apple chutney on the side.

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My Notes

Nutrition Information

Nutrition per serving (280g)

635 kcal / 2657 kJ

Carbs

60g

23% of RDA

Fat

41g

59% of RDA

Protein

12g

24% of RDA

Detailed Breakdown

Fibre

7 g

23% of RDA

Sugar

22 g

24% of RDA

Sodium

750 mg

33% of RDA

Saturated Fat

6 g

30% of RDA

Chef's Tips

Squeezing out as much liquid as possible from the grated potatoes is essential for crispy latkes. Don't skip this step!

If the latke mixture seems too wet, add a little more flour, 1 tablespoon at a time, until it reaches the desired consistency.

For even crispier latkes, you can preheat your oven to 200°F (93°C) and keep the cooked latkes warm on a baking sheet lined with paper towels until ready to serve.

The spicy apple chutney can be made ahead of time and stored in the refrigerator for up to 3 days.

Cooking Equipment

Large bowl

Box grater

Clean kitchen towel or cheesecloth

Large skillet

Spatula

Small saucepan

Wine Pairings

No wine pairing suggestions available for this recipe.

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