These crispy potato latkes with gorgonzola and roasted red grapes are THE sweet and savory appetizer your holiday party needs!
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.
Mix the drained potatoes and onion with the salt, flour, and egg until just combined.
Preheat oven to 250 degrees and line a sheet pan with paper towels or a rack.
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.)
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.
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 carmelize, and burst.
Top each latke with a spoon of gorgonzola and some roasted grapes. Garnish with a tiny sprig of rosemary if desired.
Yields 24 latkes
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.