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Potato Latkes with Cranberry Sauce

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by: Girl vs Dough
Updated Oct 4, 2017
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Crispy potato latkes with homemade cranberry sauce on the side for your Thanksgivingukkah/Chrismukkah/holiday celebrations! (Adapted from Food Network)

More About This Recipe

  • With cheery red cranberry jam on the side, these potato latkes look – and taste – like the holidays. Happy Thanksgivingukkah/Hanukkah/Chanukkah/Chrismukkah! I mean, happy holidays. Or more specifically, happy brunch! You see, when you’ve got these Potato Latkes with Cranberry Sauce to look forward to, brunch is most definitely happy. And this particular recipe fits the bill for most any holiday you and your family celebrate. So saddle up and get ready to make some tasty latkes, friends! You’re going to want this on your breakfast/brunch (or lunch/dinner) table ASAP. Serve the latkes warm with the cranberry sauce (room temperature or chilled) and minced green onion on top, for garnish-ness and fanciness. Happy breakfasting/brunching/Chrismukkah-ing!

Potato Latkes with Cranberry Sauce

  • Prep Time 20 min
  • Total 50 min
  • Servings 16
  • Ingredients 15
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Ingredients

  • 1 cup granulated sugar
  • 1/2 cup cranberry juice
  • 1 package (12 oz) frozen cranberries (about 3 cups)
  • 1 1/2 teaspoons ground cardamom
  • 1/4 teaspoon allspice
  • 2 large russet potatoes, washed and scrubbed
  • 1/4 cup minced red onion
  • 2 tablespoons all-purpose flour
  • 1 tablespoon minced garlic
  • 2 teaspoons minced green onion, plus more for garnish
  • 2 teaspoons salt
  • 1 teaspoon dried tarragon
  • 1 teaspoon ground dried mustard
  • 4 eggs, lightly beaten
  • 1/2 cup vegetable oil

Instructions

  • Step 
    1
    Place sugar, cranberry juice, cranberries, cardamom, allspice, and salt and pepper (to taste) in a medium saucepan over high heat. Bring to a boil; stir until sugar dissolves.
  • Step 
    2
    Reduce heat to medium. Simmer 10 minutes, stirring occasionally, until mixture reduces and cranberries burst. Remove from heat; set aside to cool.
  • Step 
    3
    To make the latkes, grate potatoes (unpeeled) with a coarse grater. Roll up grated potatoes in paper towels; squeeze to release as much excess liquid as possible.
  • Step 
    4
    Place grated potatoes in a large bowl along with minced red onion, flour, garlic, green onion, salt, tarragon, dried mustard, eggs, and some pepper (to taste) . Stir to thoroughly combine.
  • Step 
    5
    Pour 1/3 cup vegetable oil into a 10-inch skillet. Heat 2 minutes over medium high heat, then scoop a heaping tablespoon of the potato mixture into hot oil; flatten slightly. Repeat 3 more times so you have 4 latkes total in the pan.
  • Step 
    6
    Cook latkes 2 to 3 minutes per side until crisp and golden brown. Transfer to a paper towel-lined plate to drain.
  • Step 
    7
    Repeat with remaining potato mixture, adding more oil as needed.
  • Step 
    8
    Serve latkes with minced green onion sprinkled on top and cranberry sauce on the side.

Nutrition

No nutrition information available for this recipe
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