Recipe: Jeffery Nathan's Grandma's Latkes with Gingered Apple-Pear Compote or Latin Chimichurri Sauce (food processor)

GRANDMA'S LATKES

2 1/2 pounds baking potatoes (russet or Burbank), peeled
1 medium onion, shredded
1/2 cup matzo meal
3 large eggs, lightly beaten
1/4 cup finely chopped fresh chives
1/2 teaspoon onion powder (optional)
2 teaspoons kosher salt
1/4 teaspoon freshly ground black pepper
Vegetable oil for frying
Gingered Apple-Pear Compote (recipe follows)
Latin Chimichurri Sauce (recipe follows)

Position a rack in center of the oven and preheat to 200 degrees F. Line a baking sheet with paper towels.

Using the large holes of a box grater or grating disk of a food processor, alternately grate potatoes and onions into a large bowl. Using your hands, squeeze out as much moisture as you can from potato mixture.

In a small bowl, mix matzo meal, eggs, chives, onion powder, if desired, salt and pepper. Stir into potatoes.

Add enough oil to a large, deep skillet to come 1/2 inch up the sides. Do not skimp! Heat over medium-high heat until very hot but not smoking.

In batches without crowding, using about 1/3 cup of the potato mixture for each pancake. Carefully add mixture to the oil, spreading it with a spoon to make 3- to 4-inch pancakes. Fry, turning once, until deep golden brown on both sides, about 6 minutes. Use a slotted spatula to transfer pancakes to the baking sheet.

Serve immediately or keep warm in oven while making the remaining pancakes. Drain off any excess liquid that forms in the bowl as you make subsequent batches.

Serve hot with Gingered Apple-Pear Compote or Latin Chimichurri Sauce.
Makes 12 pancakes

GINGERED APPLE-PEAR COMPOTE
(Makes 2 cups)

Serve chilled or at room temperature as an accompaniment to latkes.

2 Granny Smith apples, peeled, cored, medium dice
2 Bartlett pears, peeled, cored, medium dice
1 quart water with juice of 1/2 lemon
1/3 cup sugar
1 inch cinnamon stick
2 tablespoons honey
2 tablespoons water
1 teaspoon corn syrup
Seeds of half a medium pomegranate
2 tablespoons candied ginger, minced
1 tablespoon balsamic vinegar
Salt to taste

Submerge apples and pears in lemon-water to keep from discoloring.

In a heavy saucepan, combine sugar, cinnamon stick, honey, water and corn syrup. Cook over medium heat. Without stirring, allow to boil until a golden caramel color is achieved.

Drain liquid from apples and pears; carefully add fruit to caramel liquid. Raise heat to high; cook, stirring occasionally until mixture thickens slightly and fruit is tender. During last few minutes of cooking, add pomegranate seeds.

Add candied ginger, balsamic vinegar and a pinch of salt. Stir; remove from heat. Transfer to a glass or metal bowl to cool.

LATIN CHIMICHURRI SAUCE
(Makes about 2 1/2 cups)

7 garlic cloves
4 jalapeno peppers, seeded and coarsely chopped
7 bay leaves
1 1/4 cups packed flat-leaf parsley leaves
2/3 cup packed cilantro leaves
2 1/2 tablespoons dried oregano
1 1/3 cups distilled white vinegar
1 1/4 cups extra-virgin olive oil
Kosher salt to taste

Fit a food processor with the metal blade. With the machine running, drop the garlic, jalapenos and bay leaves through the feed tube to chop. Add parsley, cilantro, and oregano; pulse to chop leaves. Then add vinegar and oil, scraping down sides of bowl as needed; blend until chimichurri is smooth. Season to taste with salt.

Adapted from source: Adventures in Jewish Cooking by Jeffrey Nathan