|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|
- 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.