Cheese & Red Pepper Latkes

Name: Cheese & Red Pepper Latkes
Prep time: 30 min
Cook time: 5 min
Total time: 35 min
Yield: 3 dozen.
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

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

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.