Lunch: Cheese & Red Pepper Latkes Recipe

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 (6 ounces) shredded cheddar cheese
1 cup (4 ounces) shredded part-skim mozzarella cheese
1 cup all-purpose flour
3/4 cup sour cream
3/4 cup canola oil
Minced fresh parsley

Instructions

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.

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