Ingredients
| 3 | large onions, finely chopped | |
| 1 | 12 oz jar Pastene Roasted Red Peppers, drained and finely chopped | |
| ⅓ cup | salted butter | |
| 18 | medium garlic cloves, minced, divided | |
| 1 Tbsp | kosher salt | |
| 1 Tbsp | coarsely ground pepper | |
| 3 lb | russet potatoes, peeled and grated | |
| 1 cup | Pastene Grated Parmesan Cheese | |
| 1 ½ cups | shredded cheddar cheese | |
| 1 cup | shredded part-skim mozzarella cheese | |
| 1 cup | all-purpose flour | |
| ¾ cup | sour cream, plus more for serving | |
| canola oil for frying | ||
| fresh parsley, minced, as garnish |
Directions
- In a large non-stick skillet on medium high heat, sauté onions and red peppers in butter until tender, about 7 minutes. Add ¼ cup garlic and cook 1 minute longer.
- Transfer to an extra large bowl. Add the potatoes, cheeses, flour, sour cream and remaining garlic; mix well. Add the salt and pepper right before frying.
- Fill the same non stick skillet with ¼” of oil and heat on medium-high to high. Working in batches, drop batter by ¼ cupfuls into hot oil. Press lightly to flatten. Fry until golden brown, carefully turning once, about 5 minutes for each batch. Drain on paper towels. Sprinkle with parsley and serve with additional sour cream.
