Latkes, tomatoes, and cheese, oh my! These Caprese latkes will make you feel like you are dining in Italy, with a crispy, cheesy, and savory taste you can serve any time of day.
- Cook Time
- Prep Time
- 2 large baking potatoes (about 3 pounds), peeled and shredded
- 1 large onion, shredded
- 2 large eggs, lightly beaten
- ¼ cup matzoh meal
- 1 teaspoon kosher salt
- Canola oil for frying
- ⅓ cup balsamic vinegar
- 2 tablespoons sugar
- 2 (7-ounce) balls fresh mozzarella, cut into ¼-inch thick slices
- 2 medium red tomatoes, cut into ¼-inch thick slices
- 1 bunch fresh basil
- ¼ cup extra virgin olive oil
- Freshly ground black pepper
1. In a large bowl, stir together potatoes, onions, eggs, matzah meal, and salt.
2. Line a baking sheet with two layers of paper towels. Heat enough oil to reach a depth of about 1/4-inch in a large skillet over medium-high heat.
3. Form potato mixture into 3-inch round latkes, and fry in batches until browned and crisp, 4 to 6 minutes per side. Transfer to prepared pan. Continue making latkes with remaining mixture.
4. While latkes cook, combine vinegar and sugar in a small saucepan; bring to boil over medium heat. Reduce to simmer; cook until reduced and thickened, 10 to 12 minutes.
5. To assemble, place each latke on a small plate. Top each with one slice mozzarella, one slice tomato, and leaf or small sprig of basil.
6. Garnish with drizzle of reduced balsamic, some evoo, and pepper to taste.
As published in Joy of Kosher with Jamie Geller (Chanukah 2011) - Subscribe Now