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Cheese & Red Pepper Latkes Recipe

Cheese & Red Pepper Latkes Recipe photo by Taste of Home

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These zesty latkes combine three cheeses with a handful of garlic and a colorful burst of red peppers. Shred the potatoes the night before to make dinner easier. —Christine Montalvo, Windsor Heights, Iowa

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Cheese & Red Pepper Latkes Recipe

Prep: 30 min. Cook: 5 min./batch

Yield: 12 Servings

30 5 35

Ingredients

3 large onions, finely chopped
3 medium sweet red peppers, finely chopped
1/3 cup butter, cubed
18 medium garlic cloves, minced, divided
1 tablespoon celery salt
1 tablespoon coarsely ground pepper
3 pounds russet potatoes, peeled and shredded
1-1/2 cups grated Parmesan cheese
1-1/2 cups (6 ounces) shredded cheddar cheese
1 cup (4 ounces) shredded part-skim mozzarella cheese
1 cup all-purpose flour
3/4 cup sour cream
3/4 cup canola oil
Minced fresh parsley

Directions

In a large skillet, saute onions and red peppers in butter until tender. Add 1/4 cup garlic, celery salt and pepper; cook 1 minute longer.
Transfer to a large bowl. Add the potatoes, cheeses, flour, sour cream and remaining garlic; mix well.
Heat 2 tablespoons oil in a large nonstick skillet over medium heat. Drop batter by 1/4 cupfuls into oil; press lightly to flatten. Fry in batches until golden brown on both sides, using remaining oil as needed. Drain on paper towels. Sprinkle with parsley. Yield: 3 dozen.

Nutritional Facts 3 potato pancakes equals 451 calories, 30 g fat (12 g saturated fat), 53 mg cholesterol, 699 mg sodium, 32 g carbohydrate, 3 g fiber, 13 g protein.

Originally published as Cheese & Red Pepper Latkes in Taste of Home December/January 2012, p38

Cheddar Tip

Select sharp cheddar when using packaged shredded cheese from recipes that you’d like to have a bolder flavor. If you will be shredding cheese at home from bulk cheddar, you can choose from mild, medium, sharp and extra sharp.

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Cheese & Red Pepper Latkes

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(1-1) of 1 reviews

Reviewed on Nov. 23, 2011 by btaylor123

These were very good, and not hard to make. I made only a third of the recipe, and used pepper jack instead of mozzarella, since that's what I had on hand. I also cut back the garlic to just a couple of cloves, and was glad I did--the flavor was just right. Crisp, delicious, and really good for almost any meal.