Cheese Red Pepper Latkes Recipes

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LATKES WITH LOX



Latkes with Lox image

Lox, a salty smoked salmon, is a year-round delicacy. This recipe, inspired by one from the Jewish Journal, uses lox as a topping. -Taste of Home Test Kitchen

Provided by Taste of Home

Categories     Breakfast     Brunch

Time 25m

Yield 3 dozen.

Number Of Ingredients 11

2 cups finely chopped onion
1/4 cup all-purpose flour
6 garlic cloves, minced
2 teaspoons salt
1 teaspoon coarsely ground pepper
4 large eggs, lightly beaten
4 pounds russet potatoes, peeled and shredded
3/4 cup canola oil
TOPPINGS:
4 ounces lox
Optional: Sour cream and minced fresh chives

Steps:

  • In a large bowl, combine the first 5 ingredients. Stir in eggs until blended. Add potatoes; toss to coat., 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. Serve with lox; top with sour cream and chives if desired.

Nutrition Facts : Calories 270 calories, Fat 16g fat (2g saturated fat), Cholesterol 73mg cholesterol, Sodium 610mg sodium, Carbohydrate 26g carbohydrate (3g sugars, Fiber 2g fiber), Protein 6g protein.

POTATO, ARTICHOKE AND FETA CHEESE LATKES



Potato, Artichoke and Feta Cheese Latkes image

Categories     Potato     Side     Vegetarian     Lunch     Feta     Artichoke     Winter     Pan-Fry     Bon Appétit     Sugar Conscious     Pescatarian     Peanut Free     Tree Nut Free     Soy Free     Kosher

Yield Makes about 12

Number Of Ingredients 12

1 1/2 pounds red-skinned potatoes
1 9-ounce package frozen artichoke hearts, thawed, diced, patted dry
2/3 cup chopped leek (white and pale green parts only)
1/2 cup freshly grated Parmesan cheese
1 large egg, beaten to blend
2 tablespoons chopped fresh mint
2 teaspoons dried oregano
1 teaspoon salt
1/2 teaspoon pepper
6 ounces feta cheese, diced
1 1/2 cups (about) fresh French breadcrumbs
8 tablespoons (about) olive oil

Steps:

  • Cook potatoes in pot of boiling salted water until just tender, about 20 minutes. Drain. Cool completely and peel.
  • Preheat oven to 325°F. Place baking sheet in oven. Using hand grater, coarsely grate potatoes into large bowl. Add artichokes and leek. Mix Parmesan, egg, mint, oregano, salt and pepper in small bowl. Add to potato mixture. Stir in feta and enough breadcrumbs to form mixture that holds together. Firmly press 1/2 cup mixture into 3 1/2-inch round. Repeat with remaining mixture.
  • Heat 6 tablespoons oil in large skillet over medium heat. Place 4 pancakes into skillet. Cook until brown, about 6 minutes per side. Transfer to sheet in oven. Repeat with remaining pancakes, adding more oil to skillet by tablespoonfuls as necessary. Serve hot.

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