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Cheese & Red Pepper Latkes

 Cheese & Red Pepper Latkes
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
12 ServingsPrep: 30 min. Cook: 5 min./batch

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 King Arthur Unbleached 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

2 of 2

Cheese & Red Pepper Latkes (continued)

Directions (continued)

  • 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.