Cabot Dairy Latkes
Serving Size / Yield
15
Ingredients
- 3 med. baking potatoes, peeled (1 1/4 to 1 1/2 lbs.)
- 4 oz. Cabot Sharp Cheddar, grated (about 1 C.)
- 3 eggs
- 2 Tbs. chopped parsley
- 1/2 tsp. crumbled dried sage
- 3 Tbs. all-purpose flour
- 1 tsp. salt
- 1/4 tsp. white pepper
- oil for frying
Directions
Grate potatoes on grater blade of food processor. Place on a clean dish towel and roll towel up to squeeze out as much liquid as possible (avoids discoloration). Transfer to a bowl. Add the Cabot Sharp Cheddar cheese, eggs, parsley, sage, flour, salt and pepper. Mix well. Heat about 1/8-inch oil in a large, preferably non-stick, skillet over medium heat. Slide rounded tablespoons of the mixture into the hot oil. Cook 3 minutes on each side or until goldenbrown. Drain on paper towels. Serve with applesauce and sour cream.
Nutrition Analysis
Calories 170, Total Fat 9g, Saturated Fat 4g, Sodium 240mg, Carbohydrates 17g, Dietary Fiber 4g, Protein 6g, Calcium 64mg
Recipe courtesy of Ethel G. Hofman, Kosher Food Consultant
