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Potato Latkes with Cranberry Sauce

  • Prep 20 min
  • Total 50 min
  • Servings 16

Crispy potato latkes with homemade cranberry sauce on the side for your Thanksgivingukkah/Chrismukkah/holiday celebrations! (Adapted from Food Network) ...MORE+ LESS-

Girl Versus Dough
January 14, 2015


cup granulated sugar
cup cranberry juice
package (12 oz) frozen cranberries (about 3 cups)
1 1/2
teaspoons ground cardamom
teaspoon allspice
large russet potatoes, washed and scrubbed
cup minced red onion
tablespoons all-purpose flour
tablespoon minced garlic
teaspoons minced green onion, plus more for garnish
teaspoons salt
teaspoon dried tarragon
teaspoon ground dried mustard
eggs, lightly beaten
cup vegetable oil


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  • 1
    Place sugar, cranberry juice, cranberries, cardamom, allspice, and salt and pepper (to taste) in a medium saucepan over high heat.
  • 2
    Bring to a boil; stir until sugar dissolves.
  • 3
    Reduce heat to medium. Simmer 10 minutes, stirring occasionally, until mixture reduces and cranberries burst.
  • 4
    Remove from heat; set aside to cool.
  • 5
    To make the latkes, grate potatoes (unpeeled) with a coarse grater. Roll up grated potatoes in paper towels; squeeze to release as much excess liquid as possible.
  • 6
    Place grated potatoes in a large bowl along with minced red onion, flour, garlic, green onion, salt, tarragon, dried mustard, eggs, and some pepper (to taste) . Stir to thoroughly combine.
  • 7
    Pour 1/3 cup vegetable oil into a 10-inch skillet. Heat 2 minutes over medium high heat, then scoop a heaping tablespoon of the potato mixture into hot oil; flatten slightly. Repeat 3 more times so you have 4 latkes total in the pan.
  • 8
    Cook latkes 2 to 3 minutes per side until crisp and golden brown. Transfer to a paper towel-lined plate to drain.
  • 9
    Repeat with remaining potato mixture, adding more oil as needed.
  • 10
    Serve latkes with minced green onion sprinkled on top and cranberry sauce on the side.

Nutrition Information

No nutrition information available for this recipe
More About This Recipe
  • With cheery red cranberry jam on the side, these potato latkes look – and taste – like the holidays.

    Happy Thanksgivingukkah/Hanukkah/Chanukkah/Chrismukkah! I mean, happy holidays. Or more specifically, happy brunch!

    You see, when you’ve got these Potato Latkes with Cranberry Sauce to look forward to, brunch is most definitely happy. And this particular recipe fits the bill for most any holiday you and your family celebrate.

    So saddle up and get ready to make some tasty latkes, friends! You’re going to want this on your breakfast/brunch (or lunch/dinner) table ASAP.

    First, make the cranberry sauce. Boil some fresh cranberries with sugar, juice and spices until the sugar is dissolved.

    Reduce the heat and simmer the cranberry mixture until it thickens and the cranberries burst. It’ll be pretty jammy, but once you let it cool completely it’ll get even jammier.

    Now onto the latkes! Shred a couple 'taters, drain the excess liquid in a few paper towels, then add the potatoes to a large bowl along with some onion, eggs, flour, salt and pepper, tarragon, dried mustard, etc. Mix it all up until it’s well-combined.

    Heat a layer of oil in a medium skillet, then drop about four heaping tablespoons of the potato mixture into the oil. Flatten each dollop slightly and cook until the bottom is crispy and golden brown.

    Flip and cook on the other side until it’s crispy and golden brown too, then transfer the latkes to a paper towel-lined plate to drain. Repeat with the remaining potato mixture until you’ve used it all up!

    Serve the latkes warm with the cranberry sauce (room temperature or chilled) and minced green onion on top, for garnish-ness and fanciness.

    Happy breakfasting/brunching/Chrismukkah-ing!

    Stephanie (aka Girl Versus Dough) can’t even tell you how many of these she ate, because they’re all gone. Check out her Tablespoon member profile for more of her personal recipes!

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