Rosemary Cheddar Potato Latkes

Name: Rosemary Cheddar Potato Latkes
Prep time: 10 min
Total time: 35 min
Yield: 6 Servings
Ingredients: 1 Tablespoon extra virgin olive oil; 2 medium potatoes, grated and squeeze out all the water (about 1u00bc pounds); u00bc teaspoon garlic powder; salt and pepper, to taste; u00bd Tablespoon fresh rosemary, finely chopped; 2 eggs, beaten; u00bd cup White Cheddar, grated

By Leslie Blythe Potatoes, Side dish, Vegetarian Frying

November 16, 2015

These Rosemary Cheddar Potato Latkes are not your traditional latkes by any means, but they are absolutely delicious. You can serve these golden brown potato pancakes with a dollop of sour cream.
Tip - My method of squeezing the water out of the potatoes is using a potato ricer, which is one of my favorite kitchen tools. I also use it for spinach, canned artichoke hearts, etc.

Prep: 10 mins
Cook: 25 mins
Yields: 6 Servings

Ingredients

1 Tablespoon extra virgin olive oil

2 medium potatoes, grated and squeeze out all the water (about 1¼ pounds)

¼ teaspoon garlic powder

salt and pepper, to taste

½ Tablespoon fresh rosemary, finely chopped

2 eggs, beaten

½ cup White Cheddar, grated

Directions

1In a large bowl mix the potatoes, garlic powder, salt and pepper, rosemary, eggs and cheddar. Toss to combine and set aside.

2Heat the olive oil in a large skillet over medium heat. Flick water into the skillet and if it sizzles, it’s ready. Add the potato mixture with an ice cream scope and flatten in the pan. Fry on both sides until cooked through, about 10 minutes.

3Transfer the potato pancakes to a wire rack on a cookie sheet and keep warm in the oven at 350 degrees until ready to serve.

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