Name: Samosa-Spiced Latkes with Pear Chutney
Prep time: 18 min
Cook time: 42 min
Total time: 60 min
Yield: 8 servings
Ingredients: 2 pounds russet potatoes (peeled); 2 null carrots (peeled); 1 null large yellow onion; 2 tbsp grated fresh ginger; 0.25 cup potato starch; 2 tsp curry powder; 1 tsp ground cumin; 1 tsp salt (plus extra for sprinkling); 0.5 tsp crushed red pepper flakes; 2 cups frozen peas (mostly thawed if frozen); 2 cups matzo meal; null null canola oil (for frying); 1 tbsp refined coconut oil; 1 null large yellow onion (diced small); 0.25 tsp salt; 1.25 cups rice wine vinegar; 1.5 cups packed light brown sugar; 2 tbsp minced fresh ginger; 1 tsp crushed red pepper flakes; 0.5 tsp ground cinnamon; 2 null whole star anise; 4 null pears (peeled and cut into 0.5-inch dice); 0.25 cup fresh lime juice; 1 cup raisins

Instructions

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1

If using a food processor, shred the russet potatoes (2 pounds), carrots (2), and yellow onion (1 large) using the grating blade. Transfer to a large mixing bowl. If shredding by hand, grate the potatoes and carrots with a box grater, and dice the onion as finely as possible. Transfer to a large mixing bowl.
2

Add the grated fresh ginger (2 tbsp), potato starch (0.25 cup), curry powder (2 tsp), ground cumin (1 tsp), salt (1 tsp), and crushed red pepper flakes (0.5 tsp) to the mixing bowl. Mix with your hands until the potatoes release moisture and the starch dissolves, about 2 minutes.
3

Fold in the frozen peas (2 cups). Add the matzo meal (2 cups) and mix well. Let the mixture sit for about 10 minutes. It should be somewhat loose but hold together when pinched. If too wet, add a little extra matzoh meal.
4

Preheat a large cast iron pan over medium-high heat. Line a baking sheet with paper towels for draining. Add about 0.5 inch of [canola oil] to the pan.
5

With wet hands, roll the mixture into golf-sized balls, then flatten into thin patties. Prepare about six latkes before starting to fry.
6

Test the oil by dropping in a pinch of batter; it should bubble rapidly. Adjust heat if it smokes or bubbles too slowly.
7

Working in batches, fry the latkes until golden brown on one side, about 4 minutes.
8

Flip and fry for another 3 minutes until golden brown on the other side.
9

Transfer the latkes to the lined pan to drain. Sprinkle with a little [salt], flip, and sprinkle again. Continue with the remaining latkes. Serve warm with the chutney.
10

Preheat a 4-quart pot over medium heat. Add the refined coconut oil (1 tbsp). Sauté the yellow onion (1 large) (diced small) with salt (0.25 tsp) until softened, about 5 minutes.
11

Add the rice wine vinegar (1.25 cups), packed light brown sugar (1.5 cups), minced fresh ginger (2 tbsp), crushed red pepper flakes (1 tsp), ground cinnamon (0.5 tsp), and anise (2 star). Stir to combine, then stir in the pears (4).
12

Cover the pot and bring to a low boil. Reduce heat and simmer, stirring often, until the mixture is thick, about 30 minutes. The pears should still hold their shape.
13

Add the fresh lime juice (0.25 cup) and raisins (1 cup) and cook for 5 more minutes. Let cool and remove the star anise pods. Transfer the chutney to a sealed container and refrigerate until ready to use.