Coconut Latkes with Cranberry Applesauce & Cardamom Mascarpone
Author of Sweet Noshings · as seen on Food Network, GMA & The NYT
So it’s no secret I like latkes. Mexican Potato Latkes. Potato Latke Eggs Benedict. Sweet Potato Latkes. Gimme, gimme, gimme! But what’s not to like, really, about a Jewish hash brown?
And now something slightly more sophisticated, with a little festive flare. I present Coconut Latkes with Cranberry Applesauce & Cardamom Mascarpone. How good do those sound? A little sweet, a little tart, a little crunchy. This latke has it all! Perfect for your next Chrismukkah get together.
And with that, the Hanukkah countdown is on. I haven’t been this excited since I got my New Kids on the Block bedroom set in 1989!
Coconut Latkes with Cranberry Applesauce & Cardamom Mascarpone
Ingredients
- For Latkes:
- 2 cups 2/3 pound russet potatoes, washed and peeled
- 2 tbsp all-purpose flour or matzo meal
- 1 cup unsweetened shredded coconut
- 1 egg
- 2 Tbsps potato starch
- 2 Tbsps granulated sugar
- ½ tsp salt
- ½ cup canola oil
- For Cranberry Applesauce:
- 3 pounds apples any apples you would use for baking, I used golden delicious, peeled and diced
- 2 cups fresh or frozen cranberries
- 2 Tbsps granulated sugar up to 4 if you want it sweeter
- 1 tsp ground cinnamon
- ½ tsp ground ginger
- ½ tsp ground all spice
- Zest and juice from 1 orange
- 2/3 cup water 1/2 cup if using frozen cranberries
- 1 Tbsp brandy if desired
- For Cardamom Mascarpone:
- ¼ cup mascarpone
- 1 tsp cardamom or more to taste
Instructions
- To make the Coconut Latkes, start by shredding your potatoes with a grater.
- Ring out all the moisture with a strainer and paper towel until all the moisture is gone and then add in the coconut, eggs, flour, sugar and salt and combine.
- Meanwhile, heat up canola oil in a large sauté pan. Scoop two-tablespoon dollops of the potato mixture and flatten lightly and fry until golden brown, about 3-5 minutes. Then flip and fry the other side. Drain on a rack over paper towels.
- To make Cranberry Applesauce, in a large saucepan, combine apples, cranberries, sugar, spices, orange juice and zest, water, and brandy if desired.
- Bring to a boil and then lower to a simmer. Cover, and cook for 15 minutes until apples are tender and some of the cranberries have burst. Stir every so often, adding water if it gets too thick.
- Remove from heat and let cool. Blend with an immersion blender or smash with a fork.
- To make Cardamom Mascarpone, combine cardamom and mascarpone in a bowl until blended.
- Garnish latkes with applesauce and mascarpone!
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This recipe originally appeared on The Nosher!
Amy Kritzer Becker is a Jewish food expert, cookbook author of Sweet Noshings, owner of ModernTribe, and culinary-school-trained chef behind What Jew Wanna Eat — a modern Jewish food blog redefining heritage recipes since 2010. Her recipes have been featured in Food Network, Bon Appétit, Forbes, Good Morning America, and the New York Times.
10 Comments
What is Marscapone??? And how long a waiting list is it to hire you for Chanukah????
It’s an Italian cheese- kind of like cream cheese! You are first on the list 🙂
Sounds like a wonderful idea, I always say there cannot be too many recipes using coconut.
Where can I find the recipe . It sounds great
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