Cheese & Red Pepper Latkes
TOTAL TIME: Prep: 30 min. Cook: 5 min./batch
YIELD: 3 dozen.
These zesty latkes combine three cheeses with a handful of garlic and a colorful burst of red peppers. —Christine Montalvo, Windsor Heights, Iowa
Ingredients
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3 large onions, finely chopped
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3 medium sweet red peppers, finely chopped
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1/3 cup butter, cubed
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18 medium garlic cloves, minced, divided
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1 tablespoon celery salt
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1 tablespoon coarsely ground pepper
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3 pounds russet potatoes, peeled and shredded
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1-1/2 cups grated Parmesan cheese
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1-1/2 cups shredded cheddar cheese
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1 cup shredded part-skim mozzarella cheese
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1 cup all-purpose flour
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3/4 cup sour cream
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Canola oil for frying
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Minced fresh parsley
Directions
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1.
In a large cast-iron or other heavy skillet, saute onions and red peppers in butter until tender. Add 1/4 cup garlic, celery salt and pepper; cook 1 minute longer.
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2.
Transfer to a large bowl. Add the potatoes, cheeses, flour, sour cream and remaining garlic; mix well.
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3.
Heat 1/4 in. of oil in same skillet over medium heat. Working in batches, drop batter by 1/4 cupfuls into hot oil. Press lightly to flatten. Fry until golden brown, carefully turning once. Drain on paper towels. Sprinkle with parsley.
Nutrition Facts
3 latkes: 437 calories, 29g fat (11g saturated fat), 46mg cholesterol, 677mg sodium, 33g carbohydrate (5g sugars, 3g fiber), 12g protein.
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