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Cheese & Red Pepper Latkes


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.

Product Used

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