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A stack of Potato Latkes with Gorgonzola and Roasted Red Grapes on a wood board.
Potato Latkes with Gorgonzola and Roasted Grapes
Prep Time
40 mins
Cook Time
45 mins
Total Time
1 hr 25 mins
 

These crispy potato latkes with gorgonzola and roasted red grapes are THE sweet and savory appetizer your holiday party needs!

Course: Appetizer
Cuisine: Jewish
Keyword: gorgonzola, potato latkes
Servings: 8 Servings
Calories: 427 kcal
Ingredients
Potato Latkes
  • 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
Roasted Red Grapes
  • 2 lbs seedless red grapes (slice in half if they're large)
  • 2 Tbsp extra virgin olive oil
  • 1 Tbsp fresh rosemary, minced
  • 1/2 tsp kosher salt
To Serve
  • 10 oz Litehouse gorgonzola center cut cheese (2 - 5 oz pkgs)
  • minced parsely or chives, for garnishing if deisred
Instructions
Potato Latkes
  1. 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.

  2. 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.
  3. Mix the drained potatoes and onion with the salt, flour, and egg until just combined.

  4. Preheat oven to 250 degrees and line a sheet pan with paper towels or a rack.

  5. 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.)

  6. 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.

Roasted Red Grapes
  1. Heat the oven to 400 degrees F and line a sheet tray with parchment or nonstick foil.

  2. 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 carmelize, and burst.

To Serve
  1. Top each latke with a spoon of gorgonzola and some roasted grapes. Garnish with a tiny sprig of rosemary if desired.

Recipe Notes

Yields 24 latkes

  • 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 frig or freezer until heated through.

The grapes can be roasted up to three days ahead and refrigerated. Warm in the oven, microwave, or stovetop until heated through.

Nutrition Facts
Potato Latkes with Gorgonzola and Roasted Grapes
Amount Per Serving
Calories 427 Calories from Fat 144
% Daily Value*
Fat 16g25%
Saturated Fat 8g50%
Cholesterol 108mg36%
Sodium 1273mg55%
Potassium 1077mg31%
Carbohydrates 56g19%
Fiber 6g25%
Sugar 18g20%
Protein 17g34%
Vitamin A 464IU9%
Vitamin C 24mg29%
Calcium 267mg27%
Iron 7mg39%
* Percent Daily Values are based on a 2000 calorie diet.