Potato Latkes with Apple-Apricot Compote

Ingredients

• 3 firm
• sweet apples (such as Gala or Fuji)
• 1/4 c. light brown sugar
• 2 tbsp. lemon juice
• 1 tsp. grated
• fresh ginger
• 1/4 tsp. dried mustard
• 13 c. dried apricots
• 1/4 c. golden raisins
• 3 Yukon gold potatoes
• 1 medium onion
• 1 large egg
• 3 tbsp. matzo meal
• 1 tsp. salt
• 1/2 tsp. fresh-ground pepper

Instructions

1. Make the Apple-Apricot Compote: Combine the apples, brown sugar, lemon juice, ginger, and mustard in a small saucepan over medium-low heat and cook, stirring occasionally, for 10 minutes.
2. Add the apricots, raisins, and 1/4 cup water, cover, and cook for 10 more minutes.
3. Lightly mash the compote with the back of a wooden spoon, cover, and cook for 5 more minutes.
4. Transfer to a bowl and set aside.
5. Make the Latkes: Place small batches of grated potatoes in the center of a dish towel, gather up the sides of the towel, and wring excess liquid from the potatoes.
6. Transfer potatoes to a large bowl and repeat with the remaining potatoes.
7. Add the remaining ingredients to the potatoes, mix well, and set aside.
8. Heat 1/4 inch of vegetable oil in a 12-inch skillet over medium heat.
9. Add the potato mixture by the 1/4 cupful to the hot oil, lightly flatten pancakes with a spatula, and cook latkes until golden -- about 5 minutes.
10. Turn over and cook until heated through and golden brown -- about 5 more minutes.
11. Serve warm.