Potato Latkes and Cranberry Sauce
These are two great tastes combined into a treat from Chef Alli and HyVee's Katherine Berkowitz.
Grandma Leah’s Potato Latkes:
4 russet potatoes, peeled and grated
½ onion, grated
¼ cup all purpose flour
1 tsp. garlic salt
1 tsp. freshly ground pepper
1 Tbs. dried parsley
And.. for the "Not Your Grandma’s Cranberry Sauce"
1 bag fresh cranberries
1 Granny Smith apple, peeled, cored and diced
½ cup raisins
½ cup toasted pecans
1 cup dark brown sugar
1 tsp. ground ginger (if using fresh ginger, use 1 ½ tsp)
1 tsp. ground cinnamon
1 cup water
Mix all ingredients together in a large mixing bowl. Drop by ½ cupfuls into a large flat-bottomed hot skillet that has ¼ cup vegetable oil in it. Brown until crisp on both sides, turning once. Serve immediately. Delicious with Not-Your-Grandma’s-Cranberry-Sauce, recipe below!
Combine all ingredients into a non-aluminum 2 quart saucepan. Cook over medium low heat until all berries have burst, apples are softened and mixture has thickened. Serve warm or chilled. This is an excellent accompaniment to potato latkes and any roast meat.
From Katherine Berkowitz and Chef Alli, 13 News at 4, December 2nd