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These crispy potato latkes with gorgonzola and roasted red grapes are THE sweet and savory appetizer your holiday party needs!
Today’s post is sponsored by Lighthouse Foods. Opinions are my own and I appreciate your support of the brands and companies that support What Should I Make For…
Calling all LATKE LOVERS!! I mean seriously, who doesn’t love a crispy potato pancake?!
These potato latkes with gorgonzola and roasted grapes take latke love to the next level with a spoon of rich and creamy gorgonzola and soft, jammy roasted red grapes.
Crispy, creamy, sweet, savory, and if you’re a planner, easily made-ahead. Is there anything better than easily shareable, finger-food for your holiday party (and did I mention make-ahead?).
Today’s recipe is a tasty twist on the typical applesauce and sour cream latke toppings with party flair. The grapes are soft, almost caramelized, and burst when you bite into them.
The gorgonzola melts slightly into the the crispy potato latkes and the rich flavor pairs beautifully with the sweetness of the grapes and a hint of the piney rosemary.
It’s this deliciously creamy gorgonzola that inspired today’s recipe and I’m thrilled to partner with Litehouse Foods to bring you what I’m humbly calling the ULTIMATE Hanukkah appetizer.
Cored from the center, Litehouse Simply Artisan Center Cut Cheeses are the premium selection of the cheese wheel, for the richest and most developed flavor. Their gorgonzola cheese is aged for over 100 days, so it’s sure to upgrade the flavor of your holiday appetizers.
Let’s make Potato Latkes with Gorgonzola and Roasted Grapes
First the Roasted Grapes…
- Toss the grapes with olive oil, rosemary, and salt and scatter them on a lined sheet tray.
- Roast until the grapes soften and begin to caramelize. They should be soft and jammy.
Now the Potato Latkes…
- Peel and cut potatoes and the onion.
- Shred or grate the potatoes and onion. Drain well…SQUEEZE!!
- Add the salt, flour, and lightly beaten eggs.
- Mix to combine.
- Heat the canola oil in a large nonstick pan and drop spoonfuls (or mini scoops) of the potato mixture into the pan. Flatten slightly and cook until golden brown.
- Flip and cook on the other side until golden brown. Hold in a warm oven on a sheet pan while you cook the remaining latkes.
Tips for success
- Roast the grapes first, then reduce your oven temperature. Hold the roasted grapes and latkes in a warm oven while you finish frying the remaining latkes.
- Traditionally latkes were made with potatoes shredded on a grater, but a food processor fitted with a shredding blade makes quick work of the grating.
- Drain the potatoes very well before mixing with the flour and eggs. Drain them in a colander by pressing on them, and then wrap large scoops in a kitchen towel or paper towels and squeeze out the excess moisture.
- I use an ice cream or cookie scoop to portion out the latkes, it’s neater and makes latkes that are uniform in size.
- Test your oil to make sure it is sizzling hot before dropping the latkes into the pan. You want to see and hear that sizzle!
- Drain the fried latkes on a sheet tray fitted with a rack for the crispiest results and hold them in a warm oven while you fry the remaining latkes.
Making Ahead?
The latkes can be fried, cooled, and frozen for up to 2 months or stored for up to three days in the refrigerator. Drain and cool the latkes, then layer between wax or parchment paper in gallon-size plastic bags.
Rewarm the potato latkes in a 350 degree oven straight from the refrigerator or freezer until heated through.
The grapes can be roasted up to three days ahead and refrigerated. Warm them in the oven, microwave, or stovetop until heated through.
More Tasty Ways to Use Gorgonzola
- Fig, Blue Cheese and Arugula Flatbread
- Buffalo Chicken Sliders (with Blue Cheese Spread)
- Zucchini Noodle Cobb Salad
- Spinach Salad with Poppy Seed Dressing
Take your potato latkes to the next level with salty Gorgonzola and sweet & savory roasted grapes.
- 3 lbs yukon gold potatoes (yellow potatoes)
- 1 large onion
- 1 1/2 tsp kosher salt (plus extra for sprinkling)
- 4 eggs, lightly beaten
- 1 cup AP flour
- Canola oil for frying
- 2 lbs seedless red grapes (slice in half if they're large)
- 2 Tbsp extra virgin olive oil
- 1 Tbsp fresh rosemary
- 1/2 tsp kosher salt
- 10 oz Litehouse Gorgonzola Center Cut Cheese (2- 5 oz pkgs)
- fresh rosemary, for garnish if desired
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Peel and rough chop the potatoes and onion. Fit a food processor with a shredding (grating) disc and shred the onions and potatoes. Alternatively you can grate them using a cheese grater.
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Place the grated onions and potatoes together in a colander and press on them to release excess moisture. To ensure that they’re really dry, I place them inside a towel in smaller amounts and tightly squeeze until no more liquid is released.
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Mix the drained potatoes and onion with the salt, flour, and egg until just combined.
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Preheat oven to 250 degrees and line a sheet pan with paper towels or a rack.
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Pour enough oil to cover the bottom of a large non-stick skillet and heat over high heat until the oil is hot but not smoking. Using a cookie scoop or large spoon, scoop the potato mixture and drop into the pan. (You will fry these in several batches.)
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Cook, pressing down lightly to flatten the latkes, until the first side is golden brown, then flip them carefully to the other side. Season with kosher salt and cook until golden brown. Place them on the baking sheet fitted with a rack or lined with paper towels and hold them in the oven to keep warm as you fry the remaining latkes. Repeat until the potatoes mixture is all gone.
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Heat the oven to 400 degrees F and line a sheet tray with parchment or nonstick foil. Toss the grapes (halve them if they're large) with the olive oil, rosemary and salt and scatter them on the sheet tray. Roast for 15 mins, until the grapes are softened, beginning to caramelize, and burst.
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Top each latke with a spoon of gorgonzola and some roasted grapes. Garnish with a tiny sprig of rosemary if desired.
Yields about 20-24 latkes
- Traditionally latkes were made with potatoes shredded on a grater, but a food processor fitted with a shredding blade makes quick work of the grating.
- Drain the potatoes very well before mixing with the flour and eggs. Drain them in a colander by pressing on them, and then wrap large scoops in a kitchen towel or paper towels and squeeze out the excess moisture.
- I use an ice cream or cookie scoop to portion out the latkes, it’s neater and makes latkes that are uniform in size.
- Test your oil to make sure it is sizzling hot before dropping the latkes into the pan. You want to see and hear that sizzle!
- Drain the fried latkes on a sheet tray fitted with a rack for the crispiest results and hold them in a warm oven while you fry the remaining latkes.
Making Ahead?
The latkes can be fried, cooled, and frozen for up to 2 months or stored for up to three days in the refrigerator. Drain and cool the latkes, then layer between wax or parchment paper in gallon-size plastic bags. Rewarm the potato latkes in a 350 degree oven straight from the frig or freezer until heated through.
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