• Colleen Brennan

Roasted Garlic Potato Latkes

Updated: Jul 16

Crispy, garlicky potato pancakes that compliment any pork chop or stand just fine on their own too!


TIME: 15 minutes prep, 50 minutes total YIELD: 8 large latkes, 8 servings ​RECOMMENDED VARIETY: Metechi


INGREDIENTS

  • 4 cups peeled, grated potato

  • 3–4 cloves roasted garlic, finely chopped or minced

  • ½ cup freshly grated Parmesan cheese

  • salt and ground pepper to season

  • 1 beaten egg

  • 3 tablespoons flour

  • canola oil for frying


INSTRUCTIONS

  1. Squeeze as much excess water from grated potato as possible.

  2. Add all remaining ingredients and toss together until well combined.

  3. Heat ½ inch of canola oil in a large, non-stick skillet over medium-low to medium heat.

  4. Line a plate with paper towels.

  5. Drop latke mixture by ½ cup measures into the hot oil, spreading out to about ½ inch thickness. (You can make them thinner if you prefer.)

  6. Fry until golden brown on one side, then turn and cook until golden brown on the opposite side.

  7. Drain excess oil on the paper towel lined plate. Serve with sour cream and chopped green onions, horseradish and chive sour cream dipping sauce or applesauce.


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