Peruvian Potato Latkes with Spicy Apple Chutney

**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.

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.

**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.

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.

**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.

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.

Fry the latkes for 3-4 minutes per side, or until golden brown and crispy. Adjust the heat as needed to prevent burning.

Remove the latkes from the skillet and place them on a paper towel-lined plate to drain excess oil.

**Serve:** Serve the hot latkes immediately with the spicy apple chutney on the side.