Place oil in a frying pan and begin to heat up over a medium-high flame.

Place a wire rack over a piece of parchment paper.

Combine all the ingredients (minus the oil and carrots) in a bowl and mix well. Mixture will be thick.

To make sure oil is ready, place the baby carrots in. If bubbles start to form around the carrots, you’re good to go!

With your hands, take about 1/4 cup of batter and form a patty about one inch thick. Place in oil to fry. Using the back of the spatula, press down to flatten the patty a little. Cook for four to five on each side.

Once done frying, place on wire rack. Continue until all latkes are fried.

In the same oil the latkes were fried in, add sage and fry for one to two minutes, until crispy. Remove and place on wire rack.

Add chopped apples to the oil and fry for about eight to 10 minutes, until soft and golden. Remove and place on paper towel to absorb oil.

In a bowl, add fried apples, cinnamon, and brown sugar and crush the fried sage leaves on top (saving some for garnish).

Mix well.

Serve the cornbread latkes with the chutney spooned on top and garnish with additional sprinkling of fried sage. Happy Thanksgivingkah!