Potato Latkes with Wild Wonders Tomatoes Harissa Jam
Created By @Cherylshealthylife
Serves
5-7Potato Latkes with Wild Wonders Tomatoes Harissa JamServes 5-7
Prep Mins
2525 Mins 55 Mins 80 Mins
Total Mins
55
Ingredients
Tomato Harissa Jam
- 1 package Sunset Grown Wild Wonders Tomatoes 2 cups
- 1 tbsp olive oil
- 1 shallot chopped
- 1/2 tsp cumin
- 1/4 tsp cinnamon
- 1-2 tbsp harissa
- 3 tbsp sugar
- 1/4 cup balsamic vinegar
- S&P
Potato Latkes
- 4 medium russet potatoes grated
- 1 large onion grated or diced really small
- 1/4 cup flour
- 2 eggs
- S&P
- Avocado oil for frying
Directions
- Halve all of the tomatoes & chop the shallot.
- In a skillet on medium heat add 1 tbsp of olive oil.
- Once shallot is softened about 3 minutes mix in the spices-cumin & cinnamon.
- Add in the halved tomatoes, harissa, sugar & balsamic vinegar & let come to a light boil.
- Once simmering lower heat & stir occasionally until all the juices have thickened 5-7 minutes more. It will thickened more once cooled as the well.
- Add salt & pepper to taste at the end of cooking.
- Grate, peel the latkes & onion in a large bowl then squeeze out as much of the excess liquid as you can with a dish towel or nut milk bag.
- Put the drained potato/onion mixture back in the bowl & mix the rest of the ingredients except oil. Let rest in the fridge for 10-15 min.
- On medium heat add enough oil to cover the pan.
- Once hot add 1 tbsp scoops of the potato mixture into the pan working in batches. Press down with the back of a spoon until flatten.
- Cook until golden brown on both sides-keep an eye out as they cook quickly.
- Place on a sheet pan lined with paper towels to drain excess oil.
- Sprinkle with flaky sea salt once the latkes are all done.
- Pair with the cooled tomato jam & enjoy!
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