Cheese & Red Pepper Latkes Recipe

4.5 2
Cheese & Red Pepper Latkes Recipe
Cheese & Red Pepper Latkes Recipe photo by Taste of Home
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Cheese & Red Pepper Latkes Recipe

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4.5 2
Publisher Photo
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
MAKES:
12 servings
TOTAL TIME:
Prep: 30 min. Cook: 5 min./batch
MAKES:
12 servings
TOTAL TIME:
Prep: 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 shredded cheddar cheese
  • 1 cup 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.
Originally published as Cheese & Red Pepper Latkes in Taste of Home December/January 2012, p38

Nutritional Facts

3 potato pancakes: 451 calories, 30g fat (12g saturated fat), 53mg cholesterol, 699mg sodium, 32g carbohydrate (5g sugars, 3g fiber), 13g protein.

  • 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 shredded cheddar cheese
  • 1 cup shredded part-skim mozzarella cheese
  • 1 cup all-purpose flour
  • 3/4 cup sour cream
  • 3/4 cup canola oil
  • Minced fresh parsley
  1. 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.
  2. Transfer to a large bowl. Add the potatoes, cheeses, flour, sour cream and remaining garlic; mix well.
  3. 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.
Originally published as Cheese & Red Pepper Latkes in Taste of Home December/January 2012, p38

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